Monday, July 09, 2012

Pork Tenderloin with Pan Sauce

I have got to share a recipe with you that I found on Pinterest. The recipe is for Pork Tenderloin with Pan Sauce. We make pork tenderloin all the time, it's somewhat of a convenience food for us. I'm always looking for ways to (literally) spice it up so it's not just humdrum pork again. Nothing humdrum about this! Amazingly, I already had all the ingredients in my house, which I always love in a recipe.

We buy our tenderloin in a vacuum packaged two-pound size. Perfect, because it leaves leftovers for the sandwiches mentioned below. ;o)

Leni's Notes:

~Double the pan sauce, everyone wanted extra of that.
~Do not fall to the temptation to replace the red wine vinegar with apple cider vinegar. (The second time I made it, I didn't have quiet enough red wine vinegar. You could really taste the difference.)
~Suggested side dishes: baked potatoes, egg noodles.
~Veggie: cooked carrots with butter and parsley.
~For a lovely leftover sandwich:
  Butter a roll, and grill the bread.
  Remove the bread and add 3-4 slices of leftover tenderloin. Turn now and then, til warm and browned.
  Place meat on bread, and in same pan, place about a tablespoon of leftover pan gravy. Stir til warm.
  Pour gravy over meat, enjoy.


I linked it above, please do go an peruse the site and see what else Chef Mommy has to offer. I made no changes to the recipe, but the text is here just in case you can't get to that site at some point in the future.

1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)

Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
 Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook uncovered for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.


  1. Yummy! I love that you even explain left over preparations! You Rawk!

  2. Sometimes the leftovers are better than the original!