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Marinade for Pork Tenderloin Recipe


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     Marinade for Pork Tenderloin

Category   Sauces
Sub Category   None

1/2 cups olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
Juice of 1 Lime
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 (if making pan sauce). Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. Grill until tenderloin reaches 160 degrees.
If cooking indoors- In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the 350 degree oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Wait 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 scrap the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Remove from heat stirring until butter has melted. Pour over the pork tenderloin.

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