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Soy Dijon Pork Tenderloin
2 hours, 45 minutes
(45 minutes active)
Main Dish
0 of 1
2(1)
323 cal/serving
budgetbytes.com
Ingredients
  1. 1 1/3lb (604.8glb → g) Pork Tenderloin
  2. 2tbsp (≈30gestimated from: Mustard, prepared, yellow [tsp or 1 packet]) Dijon Mustard
  3. 2tbsp (≈32gestimated from: Soy sauce made from soy and wheat (shoyu) [tbsp]) Soy Sauce
  4. 3tbsp (≈40.5gestimated from: Oil, olive, salad or cooking [tablespoon]) Olive Oil
  5. 1tbsp (≈13.8gestimated from: Sugars, brown [cup packed]) Brown Sugar, Light
  6. 1clove (≈3gestimated from: Garlic, raw [clove]) Garlic minced
  7. 1tsp (≈2.3gestimated from: Spices, pepper, black [tsp, ground]) Black Pepper to taste
  8. 1tbsp (≈14.2gestimated from: Butter, without salt [tbsp]) Butter, Unsalted
  9. 1tbsp (≈15gestimated from: Mustard, prepared, yellow [tsp or 1 packet]) Dijon Mustard
  10. 1tbsp (≈13.8gestimated from: Sugars, brown [cup packed]) Brown Sugar, Light
  11. 1cup (≈235gestimated from: SWANSON BROTH, Vegetable Broth [cup]) Vegetable Broth
Steps
  1. 1 Stir together the dijon mustard, soy sauce, 2 tablespoons olive oil, brown sugar, pepper, and minced garlic in a bowl. Place the pork tenderloin and prepared dijon marinade into a large zip top bag. Massage the bag to make sure the marinade covers all surface of the tenderloin. Refrigerate for at least two hours.
  2. 2 When ready to prepare the tenderloin, heat 1 tablespoon of olive oil in a large skillet over medium heat. Preheat the oven to 400 degrees. Remove the excess marinade from the tenderloin and then when the oil in the skillet is hot (it should look wavy on the surface), add the tenderloin to the skillet. Cook the tenderloin for about five minutes on each side or until golden brown. Remove the skillet from the heat.
  3. 3 Transfer the browned tenderloin to a baking sheet covered in foil. Bake the tenderloin in the preheated oven for 30 minutes or until the internal temperature reaches 145 degrees.
  4. 4 While the tenderloin is baking, prepare the pan sauce. Add the butter to the still warm skillet (heat off) and allow it to melt. Either add ΒΌ cup of the marinade or 1 tablespoon each of dijon and brown sugar to the skillet. Also add 1 cup of vegetable broth. Place the skillet over medium heat and whisk the mixture until all of the browned bits on the bottom of the skillet have dissolved off. Allow the mixture to simmer, whisking occasionally, until the volume has reduced by about half (about 15-20 min). NOTE: Never re-use the raw, uncooked marinade and never marinate at room temperature.
  5. 5 When the tenderloin is finished, allow it to rest for 5-10 minutes before slicing. Spoon some of the pan sauce over top and slice into 12-16 pieces. Serve with more pan sauce.
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