This would be the reason why.
This right here is called FLAVOR.
Spend a few minutes around lunch time (or earlier if necessary) throwing together a marinade, and the rest of this dish comes together in about 45 minutes. And if you're having company, making a double recipe won't cost you any extra time (and will probably impress!).
Roasted Pork Loin with Pan Sauce
Adapted from this blog
Serves 3-4
For the marinade, you'll need:
1/4 c olive oil
3 T soy sauce
3 T red wine vinegar
1 1/2 T lemon juice
1 T Worcestershire sauce
1 T fresh parsley, chopped
1 t dry mustard
black pepper
2 cloves garlic, minced
1 1-lb pork tenderloin, silverskin removed
For the sauce, you'll need:
1/4 c reserved marinade
For the sauce, you'll need:
1/4 c reserved marinade
1/2 c chicken broth
1-2 t butter
Earlier in the day, combine all marinade ingredients.
Reserve about 1/4 cup of the marinade and store in fridge. Place the pork in resealable plastic bag with the remaining marinade and marinate in the fridge for at least 3 hours.
About 45 minutes before dinnertime, preheat the oven to 425 degrees. Heat a dry skillet over medium-high heat and then place the tenderloin in the pan.
Do NOT pour in the excess marinade; we want to sear the meat, not steam it. Allow the meat to cook, undisturbed, for 2-3 minutes on each side.
The goal is not to cook the meat all the way through, but rather to create a crust on the outside of the tenderloin that will hold all the juices in the meat while it roasts in the oven.
When each side is seared, place the tenderloin in a shallow baking dish and roast in the oven for about 25-30 minutes, until the meat reaches 145 degrees. Cover the plan loosely with foil and let the meat rest at least five minutes before slicing.
Meanwhile, when the pork is almost done in the oven, place the same skillet back on medium heat. Add the chicken broth and use the back side of a spatula to scrape up the browned pieces of pork.
Add the reserved marinade and bring it to a boil. Reduce the heat to medium-low and simmer for 5-7 minutes until the sauce is reduced by about a third.
While the sauce is reducing, go ahead and slice that pork. Slightly pink inside = tender and perfect.
Finally, add a pat or two of butter to the sauce and remove it from the heat.
Stir in the butter. Pour some of the sauce over the sliced tenderloin and serve additional sauce on the side.
Seriously. That SAUCE.
Make sure to serve it with something to soak up that sauce, like crusty bread, roasted potatoes, mashed potatoes, risotto... You get the idea.
SAUCE!
Reserve about 1/4 cup of the marinade and store in fridge. Place the pork in resealable plastic bag with the remaining marinade and marinate in the fridge for at least 3 hours.
About 45 minutes before dinnertime, preheat the oven to 425 degrees. Heat a dry skillet over medium-high heat and then place the tenderloin in the pan.
Do NOT pour in the excess marinade; we want to sear the meat, not steam it. Allow the meat to cook, undisturbed, for 2-3 minutes on each side.
The goal is not to cook the meat all the way through, but rather to create a crust on the outside of the tenderloin that will hold all the juices in the meat while it roasts in the oven.
When each side is seared, place the tenderloin in a shallow baking dish and roast in the oven for about 25-30 minutes, until the meat reaches 145 degrees. Cover the plan loosely with foil and let the meat rest at least five minutes before slicing.
Meanwhile, when the pork is almost done in the oven, place the same skillet back on medium heat. Add the chicken broth and use the back side of a spatula to scrape up the browned pieces of pork.
Add the reserved marinade and bring it to a boil. Reduce the heat to medium-low and simmer for 5-7 minutes until the sauce is reduced by about a third.
While the sauce is reducing, go ahead and slice that pork. Slightly pink inside = tender and perfect.
Finally, add a pat or two of butter to the sauce and remove it from the heat.
Stir in the butter. Pour some of the sauce over the sliced tenderloin and serve additional sauce on the side.
Seriously. That SAUCE.
Make sure to serve it with something to soak up that sauce, like crusty bread, roasted potatoes, mashed potatoes, risotto... You get the idea.
SAUCE!
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