Looking for a dinner that tastes restaurant-worthy but doesn’t take all night? This pork tenderloin checks every box. A quick marinade with The Olive Leaf Garlic Olive Oil, Red Wine Vinegar, lemon, Dijon, and herbs keeps the meat juicy and flavorful. After a hot skillet sear, it finishes in the oven and you whisk the drippings into a silky red-wine pan sauce—no special tools required.

What you’ll need

• Pork tenderloin (about 2½ lb)
• The Olive Leaf Garlic Olive Oil (for the marinade and searing)
• Soy sauce, Red Wine Vinegar, lemon juice, Worcestershire
• Fresh parsley, deli-style mustard, minced garlic
• Chicken broth & butter for the pan sauce
• Kosher salt & black pepper

How it comes together

1. Marinate (hands-off flavor): Whisk garlic olive oil, soy, red wine vinegar, lemon juice, Worcestershire, parsley, mustard, and garlic. Reserve 3 Tbsp for the sauce; pour the rest over the pork in a zip-top bag. Chill at least 4 hours or overnight.
2. Sear: Heat a little garlic olive oil in an oven-safe skillet over medium-high. Pat the pork dry and sear 2–3 minutes per side until browned.
3. Roast: Move the skillet to a 325°F oven and roast 45–50 minutes (or until an instant-read thermometer hits 155°F; the USDA safe temp is 145°F with a 3-minute rest). Transfer to a board and rest 5–10 minutes.
4. Make the pan sauce: Return the skillet to medium heat. Add chicken broth; scrape up the browned bits. Stir in the reserved marinade and simmer 2–3 minutes to reduce. Off the heat, whisk in butter for a glossy finish.
5. Serve: Slice the pork and spoon the pan sauce over the top.

Tips & swaps

• Two smaller tenderloins? Start checking doneness at 20–25 minutes.
• Prefer a little sweetness? Whisk 1–2 tsp honey into the marinade.
• Grill option: Sear over high heat, then grill over medium until done; make the sauce in a skillet.

What to serve with it

Garlic Mashed Potatoes, Maple Balsamic Glazed Carrots, or a simple salad dressed with Tuscan Herb Olive Oil + Red Wine Vinegar. Leftovers are excellent for sandwiches or grain bowls.