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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) Directions: Pan Sauce: 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. |
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