This is a weeknight-friendly roast that tastes restaurant-level. A quick marinade of The Olive Leaf Garlic Olive Oil, soy, Red Wine Vinegar, lemon, Worcestershire, mustard, and parsley keeps pork tender and flavorful. After a fast sear, the tenderloin finishes in the oven and the same pan becomes a glossy pan sauce.

Ingredients

Marinade & Pork

• 1/2 cup The Olive Leaf Garlic Olive Oil, plus 2 Tbsp for searing
• 1/3 cup soy sauce
• 1/4 cup The Olive Leaf Red Wine Vinegar
• 2 Tbsp fresh lemon juice
• 4 tsp Worcestershire sauce
• 4 tsp chopped fresh parsley
• 2 tsp deli-style mustard
• 1 Tbsp minced garlic
• 1 (2 1/2 lb) pork tenderloin

Pan Sauce

• 1 cup chicken broth
• 3 Tbsp reserved marinade
• 4 tsp butter

Instructions

1. Marinate. Whisk marinade ingredients (reserve 3 Tbsp for the sauce). Add pork and the remaining marinade to a zip-top bag; refrigerate at least 4 hours or overnight.
2. Sear. Heat 2 Tbsp Garlic Olive Oil in an oven-safe skillet over medium-high. Remove pork from marinade (let excess drip off) and sear 2–3 minutes per side until browned.
3. Roast. Transfer skillet to a 325°F oven; roast 45–50 minutes or until an instant-read thermometer reads 155°F in the center. (USDA safe temp is 145°F with a 3-minute rest; choose your preferred doneness.)
4. Rest. Move pork to a board and rest 5–10 minutes before slicing.
5. Make the pan sauce. Return the skillet to medium heat. Add chicken broth and scrape up browned bits. Stir in the reserved marinade; boil 2–3 minutes to reduce slightly. Off the heat, whisk in butter until glossy.
6. Serve. Slice pork and spoon pan sauce over the top.

Tips & Variations

• Two smaller tenderloins: Reduce roast time; start checking at 20–25 minutes.
• Herb swap: Rosemary or thyme can stand in for parsley.
• A little sweet: Whisk 1–2 tsp honey into the marinade if you like a hint of caramelization.
• Grill it: Sear over high heat, then grill over medium until done, basting with the reserved (boiled) marinade.

What to serve with it

Garlic mashed potatoes, roasted green beans, or a simple salad dressed with Garlic Olive Oil + Traditional Balsamic. Leftovers make great sandwiches with sharp cheddar.