Pork Tenderloin Fillet

This recipe is very simple and you can leave this marinating overnight or leave marinating before you go to work or run errands. After the pork was cooked I poured pan sauce over it. 

its quick and simple. I served it with some wild rice and oven roasted asparagus. 


1 large gallon Ziploc bag
1 1/2 LB Pork Tenderloin Fillet
1/2 cups of olive oil
1/2 cup of soy sauce
1/2 cup of red wine vinegar
1/4 cup of Worcestershire sauce
3 tablespoons Mustard
5 garlic cloves, peeled and minced
freshly cracked black pepper, to taste


Combine all the ingredients in a bowl and mix well. 

Add the marinade in the Ziplock bag but reserve 1/2 cup of marinade. 

Place the pork tenderloin in the Ziploc bag and let it marinade in the fridge for about 3 hours. (The longer you let it marinade the better) 

Preheat the oven to 350 F. In a hot skillet over medium high heat sear the tenderloin on all sides for about 3 minutes each side. (do not wash skillet you will use again for pan sauce)

Place tenderloin in the oven for about 35 minutes. Remove and let it sit for 5 minutes. While you let the pork sit for 5 minutes work on the pan sauce. 

Pan Sauce: 

Place the skillet back on the stove and add the 1/2 cup of marinade you reserved. Add 1 tablespoon of butter and 1/2 cup of chicken broth. Boil for about 3-4 minutes. 

Pour over the pork tenderloin and enjoy!

* for the wild rice i just used Uncle Bens Wild Rice and followed directions, and the asparagus were baked at 400 F  for 8 -10 minutes and just sprinkled olive oil, and salt and pepper to taste*