• 1⁄2 C. Olive Oil
  • 1⁄3 C. Soy Sauce
  • 1⁄4 C. Red Wine Vinegar
  • Juice of 1 Lemon
  • 1-2 T. Worcestershire Sauce
  • 1-2 T. Fresh Parsley (finely chopped)
  • 2 t. Dry Mustard
  • Freshly Cracked Black Pepper (to taste)
  • 4 Cloves Garlic (minced)
  • One 1-lb. Pork Tenderloin (silver skin removed)

For Pan Sauce:

  • Pan Scrapings from Pork Tenderloin
  • 1/2 C. Chicken Broth
  • 2-3 T. Pork Marinade (thoroughly mixed)
  • 1-2 t. Butter


  1. Combine all marinade ingredients and reserve 2-3 T. 
  2. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
  3. Preheat oven to 350°F . 
  4. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. 
  5. Place in the oven and cook for 30-40 minutes or until the meat has reached 160°F . 
  6. Tent pork with foil and let rest for at least 5 minutes before slicing.
  7. Meanwhile, place the skillet back on the stove over medium heat. 
  8. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. 
  9. Add remaining marinade and let it boil down for 2-3 minutes. 
  10. Add the butter and remove from heat stirring until butter has melted.
  11.  Pour over the pork tenderloin.


                                                               Inspired by: