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Ingredients:
- 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
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
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