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Easy Pork Tenderloin Marinade with Pan Sauce


Pork Marinade

  • 1 lb pork tenderloin
  • 1/2 cup olive oil
  • 1/3 cup soy sauce
  • 1/4 cup red wine vinegar
  • 1-2 tbsp worcestershire sauce
  • 1-2 tbsp fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • 1 lemon juiced

Pan Sauce

  • pan scrapings from pork tenderloin
  • 1/2 cup chicken broth
  • 2-3 tbsp pork marinade (thoroughly mixed)
  • 1-2 tsp butter


  • Make the marinade. Combine all marinade ingredients and reserve 2-3 Tbsp for pan sauce. Place the pork tenderloin and marinade in a Ziploc bag and let marinate for at least 3-4 hours, or overnight (preferred).
  • Preheat oven to 350 degrees. 
  • In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. 
  • Transfer to baking dish and 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.  
  • Make the pan sauce. While pork is baking, heat the skillet 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.