Sunday, September 29, 2013

Classic Pork Tenderloin with finishing sauce

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We were supposed to go to the local high school football game this evening, but it looks like it is going to rain so we are going to be stuck inside tonight.  I guess I will make dinner... I thought I had the night off:) What do I have to work with.... a pork tenderloin... fresh green beans... and potatoes. I can do this!

  • 1 1/2 lb Pork Tenderloin
  • 2 Tablespoons Worcestershire Sauce
  • 1/3 Cup Soy Sauce
  • 2 teaspoons Minced Garlic
  • 1/4 Cup Red Wine Vinegar
  • 1 1/2 teaspoons Dry Mustard
  • 2 Tablespoons Lemon Juice
  • 1/4 teaspoon Black Pepper
  • 1/2 Cup Olive Oil
  • 1 Tablespoon of Butter
  • 1 teaspoon Cornstarch
  • 2/3 Cup of Chicken Broth
Serves 6

To make the marinade whisk together Olive Oil, Red Wine Vinegar, Lemon Juice, Minced Garlic, Worcestershire Sauce, Soy Sauce, dry mustard, and pepper.  Reserve a 1/2 cup of the marinade for sauce.  Pour marinade over pork and place in the fridge for about 3 hours
Preheat oven to 350.  Place pork tenderloin in Cast Iron Dutch Oven (link for the one I use) or other stove to oven safe pan.  Sear on all sides.  Leave tenderloin in Dutch Oven and bake for 35-40 minutes or until internal temperature reaches 160 degrees.  Remove from oven.  Place pork on platter and cover with foil.  Let rest for 5 minutes before slicing.  Place Dutch Oven back on the stove.  Add the reserved 1/2 of marinade and 1/3 cup of chicken broth.   The marinade and the pork juices and bits will form the sauce for the pork.  Whisk 1 teaspoon of cornstarch in the remaining 1/3 cup of chicken broth.  Add that along with 1 tablespoon of butter to mixture in Dutch Oven.  Bring mixture back to a boil stirring throughout.  Slice pork and drizzle sauce on top.  

I served this with Lawry's Potato Squares and Oven Roasted Green Beans