Marinated Pork Tenderloin

​½ cup olive oil
1/3 cup low-sodium soy sauce
¼ cup red wine vinegar
juice of 1 lemon
2 tablespoons Worcestershire sauce
2 tablespoons minced fresh parsley, plus more for garnish
2 teaspoons ground mustard
pepper
4 cloves garlic, minced
1 1-pound pork tenderloin, trimmed
1 tablespoon vegetable oil
½ cup chicken broth
1 tablespoon butter
 
1.  Whisk together marinade ingredients and set aside ¼ cup.  Transfer remaining marinade to a ziptop bag along with pork and refrigerate for several hours.
 
2.  Preheat oven to 350.  Heat vegetable oil over medium-high in an oven-safe skillet.  Remove pork from marinade and shake off excess.  Sear for 2-3 minutes per side.  Transfer skillet to oven and bake until internal temperature reaches 145 degrees, about 30 minutes.  Remove pork to a cutting board and set aside to rest.
 
3.  Carefully heat skillet with drippings over medium.  Whisk in chicken broth and reserved marinade, scraping browned bits to incorporate.  Bring to a boil, reduce heat slightly, and simmer until reduced, 5-6 minutes.  Whisk in butter.  Slice pork, arrange on a serving platter, and top with sauce and parsley to garnish.
 
Added August 2018