Pork Tenderloin for dinner

Before our big outdoor weekend, we enjoyed a delicious pork tenderloin recipe from Chef Mommy. This was extremely easy to put together, and we added some cheesy rice and broccoli to serve as a side! I'm all for the recipes that you can throw together and tastes like you spent hours on it! I know I write a lot about the benefits of eating venison because it's healthier for you! On the same note, pork tenderloin is full of goodies that your body needs and loves! If you don't believe me, check out this information on Livestrong. Of course you're not going to want to take down the whole pound of tenderloin for yourself, but it's a healthy meal if you keep your portions adjusted! So let's get started with this recipe!

Ingredients
1/2 c olive oil
1/3 c soy sauce (you can use low sodium)
1/4 c red wine vinegar
Juice of a lemon
1-2 TB Worcestershire sauce
1-2 TB parsley
2 tsp dry mustard
pepper
4 cloves of garlic-minced
1 lb pork tenderloin

You are going to want to start out with the marinade for the tenderloin. Mix all the above ingredients together and place in a Ziploc bag with the tenderloin and place it in your fridge for 3-4 hours! (NOTE: SAVE 3 TABLESPOONS OF THE MARINADE AND SET ASIDE FOR THE PAN SAUCE) You can marinade overnight for extra flavor, just cover the extra marinade with some foil or saran-wrap!

Once you have left the pork in the marinade in the fridge for a few hours, pre-heat your oven to 350 degrees. In a skillet, you're going to want to sear the tenderloin on all sides. Place it in a pan and cook (uncovered) for 30-40 minutes. Once you pull it out of the oven allow it rest for up to 5 minutes before slicing it!

Now to make the pan sauce here are the ingredients you're going to need:

Pan scrapings from pork 

1/2 c chicken broth

2-3 TB marinade (the reserve)

1-2 tsp butter

Place the skillet over medium heat and add the chicken broth. This will loosen the scrapings from the bottom of the pan and stir together. Add the marinade and simmer for a couple of minutes. Then add the butter and you're done! I kept my skillet over low/medium heat until the pork was out of the oven and I was ready for it! Once your pork has cooled, and you have sliced the tenderloin (see the lines on the tenderloin in the picture above, just slice along the lines for perfect slices) pour the pan sauce over the tenderloin and you're done!! THAT EASY! This tenderloin was full of flavor and we will definitely be making it again soon! 

Tonight, I'm making a chicken and rice soup for us before D heads to work and I head off to a pampered chef party (woo-hoo)! Stay tuned for the recipe!! Until then...

~Happy Eating~