Pork Tenderloin with Pan Sauce
Found on Pinterest and added to favorites from the very first bite. The entire family loved this one, instant favorite. Very minor modifications (I used spicy brown mustard instead of dry mustard, and omitted fresh cracked pepper).
Found on Pinterest and added to favorites from the very first bite. The entire family loved this one, instant favorite. Very minor modifications (I used spicy brown mustard instead of dry mustard, and omitted fresh cracked pepper).
- Carbohydrate 83.4848833627998 g
- Cholesterol 460 mg
- Fat 122.669597540972 g
- Fiber 21.5635750372011 g
- Protein 149.781467595415 g
- Saturated Fat 30.5718196723539 g
- Serving Size 1 1 Recipe (2110g)
- Sodium 973.774958394297 mg
- Sugar 61.9213083255987 g
- Trans Fat 9.91199642114854 g
- Calories 1985 calories
Step-by-step
- Combine all marinade ingredients and reserve 2-3 Tbsp.
- Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
- Preheat oven to 350 degrees.
- In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes.
- Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees.
- Let rest for at least 5 minutes before slicing.
- 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.
My Family's Favorite Pork Tenderloin with Pan Sauce
This recipe isn't just a meal; it's a family favorite, a testament to simple ingredients elevated to perfection. I discovered it on Pinterest, and from the very first bite, it became a staple in our home. The tender, juicy pork, perfectly complemented by the rich, savory pan sauce, is a winner every time. Even my picky eaters clean their plates!
What makes this dish so special? It's the balance of flavors. The marinade, a symphony of soy sauce, Worcestershire sauce, garlic, and a touch of spicy brown mustard (my personal twist – I swapped out the dry mustard from the original recipe), infuses the pork with incredible depth. The pan sauce, created by expertly scraping up the browned bits from the skillet, adds another layer of richness and complexity. This isn't just a sauce; it’s a concentrated burst of flavor that takes this dish to another level.
The preparation is straightforward, even for a busy weeknight. The pork marinates while I tend to other tasks, simplifying the cooking process. Sear the tenderloin to perfection, then finish it in the oven for juicy tenderness. The resting period is crucial, allowing the juices to redistribute, ensuring a mouthwatering result. The pan sauce is equally easy; simply add broth to the pan, scrape up the flavorful browned bits, and simmer until reduced. Stir in a touch of butter for extra richness, and you have a sauce that's worthy of any restaurant.
Beyond the Recipe: This dish isn't just about the flavors; it's about the memories created around the table. I often find myself reminiscing about family dinners, the laughter, the conversations, all while savoring this delicious pork tenderloin. It's become more than just a meal; it’s a tradition, a symbol of togetherness and shared joy. And that's what makes it truly special.
I encourage you to try this recipe and create your own memories. It's a versatile dish; adjust the spices to your liking, add your favorite vegetables as a side, and enjoy a delicious meal that brings family and friends closer together. It’s a testament to the power of simple ingredients and shared experiences – a reminder that sometimes, the most memorable meals are the simplest ones.
Tips and Variations:
- Marinating Time: A longer marinade (up to 8 hours) will result in even more flavorful pork.
- Spice Level: Adjust the amount of spicy brown mustard to control the heat level.
- Side Dishes: This pork tenderloin pairs beautifully with roasted vegetables, mashed potatoes, or a simple green salad.
- Make it Ahead: The marinade can be prepared ahead of time, making weeknight cooking even easier.
- Leftovers: This dish reheats well and is even more delicious the next day!
Serving Suggestions:
- Serve the pork tenderloin sliced, topped generously with the pan sauce.
- Garnish with fresh parsley or a lemon wedge for added visual appeal and freshness.
This recipe is a keeper for any home cook who appreciates flavour, simplicity, and the joy of creating delicious memories around the dinner table. Give it a try, and let me know what you think!
