Description

I served this up with some roasted "teeny-tiny" baby potatoes and my daughter's favorite veggie, brussel sprouts!

Ingredients

• 1⁄4 cup red wine vinegar
• Juice of 1 lemon
• 1-2 tbsp fresh parsley, finely chopped
• 2 tsp dry mustard
• 1⁄2 cups olive oil
• 1⁄3 cup soy sauce
• 4 cloves garlic, peeled and minced
• Freshly cracked black pepper, to taste
• 1-2 tbsp Worcestershire sauce
• 1 1-lb. pork tenderloin (silver skin removed)

Steps

1. 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.
2. 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.
3. Pan Sauce: