Roast Pork Tenderloin with Pan Sauce

This tender and flavorful pork tenderloin 

roast is made even more delicious with a 

simple pan sauce. Just marinade and roast. 

 Add all the marinade ingredients to a
zip bag and smoosh to mix. Add the pork and
smoosh to coat it all over. Press out the air and
 close the bag. Refrigerate for a few hours.

 Remove the pork from the bag and
save the remaining marinade. Roast @400º
for about 30 minutes. I like to use my
cast iron skillet. It gives it a good sear.

 There are always 2 tenderloins in a package and
one is always bigger than the other, so if yours is
the smaller one, just roast for a little less time.
Once it's nice and browned, remove it to a warm
platter. Let it rest while you make the pan sauce.

Place the skillet on medium heat; add the broth

and whisk to scrape up all the browned pieces. 

Add the reserved marinade and bring to a 

 simmer and let reduce for 2-3 minutes.  

 Whisk in the  butter and keep warm on low.

 Slice the tenderloin and spoon on the sauce.

Be sure to spoon extra sauce on each serving.

I served this with sweet potatoes and
oven-roasted brussel sprouts.

For the sweet potatoes I just microwaved
them for 4-6 minutes until tender. Then
I topped with  butter and brown sugar.
The brussel sprouts  were tossed with a little
olive oil, salt and pepper and roasted along with
 the tenderloin for the last 20  minutes,
shake the pan halfway to toss.

I used my cast iron pans for the tenderloin and
the brussel sprouts. 

Roast Pork Tenderloin with Pan Sauce

 1-lb pork tenderloin

2 T olive oil

2 T soy sauce

1 T brown sugar

1 T red wine vinegar

1 T lemon juice

1 T Worcestershire saauce

1 t dried parsley flakes

1 t dry mustard

1 t garlic powder

1/4 t pepper

Add all the marinade ingredients to a Ziplock bag. 

Add the pork tenderloin and toss to coat. Seal 

and refrigerate for 3-4 hours. Remove the pork 

from the bag and reserve the marinade. Roast in
 a large skillet @400º oven for 25-30 minutes.
Remove and let rest 5-10 minutes while you
 make pan sauce. Slice the roast and put
 on a platter. Spoon on sauce.

Pan Sauce:

1/2 C chicken broth

reserved marinade

A pat of butter about 1/2 T

Place the skillet on medium heat; add the broth

and scrape up all the browned pieces. Add the 

reserved marinade and bring to a simmer and let 

reduce for 2-3 minutes. Whisk in the butter. 

Remove from heat. Pour over the pork 

tenderloin slices in the platter. 

Enjoy!

Find me on Facebook too!

Links: Between Naps On The Porch