(Serve with Orzo Asparagus Salad)
| 1/3 c. Olive Oil | 1-2 Tbs. Fresh Parsley, finely chopped |
| 1/3 c. Soy Sauce | 2 tsp. Dry Mustard |
| 1/4 c. Red Wine Vinegar | Freshly cracked black pepper, to taste |
| Juice of 1 lemon | 4 cloves of Garlic, peeled and minced |
| 1-2 Tbs. Worcestershire Sauce | 1-1lb. Pork Tenderloin, silver skin removed |
Combine all marinade ingredients and reserve 2-3 Tbs. Place pork tenderloin and marinade in a Ziplock bag for 3-4 hours.
Preheat oven to 350. In a hot skillet over medium high heat, sear each side of tenderloin for 2-3 minutes. Place in oven and cook for 30-40 minutes, or until meat reach the temperature of 160. Let rest at least 5 minutes before serving.
Pan Sauce:
| Pan scrapings from pork tenderloin | 2-3 Tbs. Pork marinade, thoroughly mixed |
| 1/2 c. Chicken Broth | 1-2 tsp. Butter |
Place skillet back on stove over medium heat. Add chicken broth and scrape up all browned pieced from the bottom of the pan. Add marinade and let it boil down for 2-3 minutes. Add butter and remove heat stirring until butter has melted. Pour over the pork tenderloin.
