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. 

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