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Pork Tenderloin with Pan Sauce Recipe

    1-lb pork tenderloin
    2 T olive oil
    2 T soy sauce
    1 T brown sugar
    1 T red wine vinegar
    1 T lemon juice
    1 T Worcestershire saauce
    1 t dried parsley flakes
    1 t dry mustard
    1 t garlic powder
    1/4 t pepper

    Add all the marinade ingredients to a Ziplock bag.
    Add the pork tenderloin and toss to coat. Seal
    and refrigerate for 3-4 hours. Remove the pork
    from the bag and reserve the marinade. Roast in
    a large skillet @400º oven for 25-30 minutes.
    Remove and let rest 5-10 minutes while you
    make pan sauce. Slice the roast and put
    on a platter. Spoon on sauce.
    Pan Sauce:
    1/2 C chicken broth
    reserved marinade
    A pat of butter about 1/2 T
    Place the skillet on medium heat; add the broth
    and scrape up all the browned pieces. Add the
    reserved marinade and bring to a simmer and let
    reduce for 2-3 minutes. Whisk in the butter.
    Remove from heat. Pour over the pork
    tenderloin slices in the platter.