Roast Pork Tenderloin with Pan Sauce

Add all the marinade ingredients to a

This tender and flavorful pork tenderloin

roast is made even more delicious with a

simple pan sauce. Just marinade and roast.

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

Panggang-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

dua 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 tiga-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/dua C chicken broth

reserved marinade

A pat of butter about 1/dua 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

Berbagi :