I found this recipe when I was looking for a new way to cook pork loin. I love marinade recipes, but most of the time they are full of sugar. Well this recipe is the rare exception. I made a few small modifications to the original recipe, but all in all it is a great way to cook pork loin. A nice added bonus is the pan gravy made with the drippings. Try it tonight with my Cauliflower Mash.
Ingredients:
- 1 1-lb. Pork Tenderloin
- Marinade
- 1⁄2 cups Olive Oil
- 1⁄3 cup Low Sodium Soy Sauce
- 1⁄4 cup Red Wine Vinegar
- Juice of 1 Lemon
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon Dried Parsley
- 2 teaspoon Dry Mustard
- 1 teaspoon Fresh Ground Pepper
- 4 cloves Garlic, diced
- Pork Sauce
- Pan scrapings from pork tenderloin
- 1/2 cup of Low Sodium Chicken Broth
- 1/2 cup Heavy Cream
- Cauliflower Mash
- 1 head of Cauliflower
- 1pkg Cream Cheese
- 1/2 cup freshly grated Parmesan
- Salt and Pepper to taste
- Combine all marinade ingredients in a large plastic Ziplock bag.
- Place the pork tenderloin the bag and let marinate for at least 3-4 hours.
- Pre-heat oven to 350°f. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes.
- Place skillet in the oven and cook for 40 minutes or until the meat has reached 150 degrees. Remove pork from the oven and let stand wrapped in aluminum foil while making the gravy.
- Place the skillet back on the stove over medium heat.
- Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Let the mixture cook down for 3 minutes.
- Remove from the heat and mix in the cream.
- Place steamed cauliflower and all other ingredients to mash in a food processor and puree till smooth.
- Serve sliced pork over a bed of cauliflower mash topped with the pan gravy. Enjoy!
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