Idiot’s Kitchen Recipe – Marinated & Baked Pork Tenderloin Recipe from www.idiotskitche.com -‐ Adapted from Chef Mommy
Ingredients: 1-‐2 pound pork tenderloin, trimmed ¼ cup olive oil 1/3 cup soy sauce (low sodium preferred) ¼ cup red wine vinegar 1 lemon, juiced 4 cloves garlic, finely chopped 2 Tablespoons Worcestershire sauce 2 teaspoons dried mustard Black Pepper ½ cup chicken broth ½ Tablespoon butter For the best flavor, this needs to marinate 2-‐4 hours so plan ahead. To make the marinade, combine ¼ cup olive oil, 1/3 cup soy sauce, ¼ cup red wine vinegar, and the juice of 1 lemon in a medium bowl. Add 4 cloves of finely chopped garlic, 2 Tablespoons Worcestershire sauce, and 2 teaspoons of dried mustard. Add freshly cracked black pepper to taste. Whisk to combine. Remove ¼ cup of the marinade and set it aside for the sauce. Trim any hard fat and “silver” skin from the outside of the pork tenderloin if it has not already been trimmed at the store. Place the pork and the marinade in a zip lock bag and marinate in the refrigerator for 2-‐4 hours. When you are ready to cook, preheat the oven to 350 degrees. Remove the pork from the marinade and discard the used marinade. Quickly sear or brown the pork in an ovenproof
pan over medium high heat, about 2 minutes per side. Move the pan to the oven and bake at 350 degrees for 30 minutes (for 1 pound) or longer for a larger tenderloin or until an instant read thermometer reads 150 degrees. Note: safe cooking temperature for pork is 145-‐160 degrees. I find that 150-‐155 gives me very tender and moist meat with just a hint of pink. Remove the pork from the pan to a cutting board, tent with foil, and let it rest for 5-‐10 minutes. To make the sauce, add ½ cup chicken stock and the reserved ¼ cup marinade to the pan used to cook the pork over medium heat. Bring the sauce to a boil and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce the sauce until slightly thickened. (This will not be thick like gravy but more of an au jus style sauce.) Stir in 1 pat of butter to finish the sauce. Slice the pork into 1-‐inch pieces and serve with the sauce on the side. A 1 pound pork tenderloin serves 2 people with a small bit leftover. This recipe can easily be expanded and, as written, makes enough marinade for at least 2 pounds of meat.
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