Soy Dijon Pork Tenderloin

Ingredients

• 1 1/3 lbs pork tenderloin
• 2 Tbsp dijon mustard
• 2 Tbsp soy sauce
• 3 Tbsp olive oil, divided
• 1 Tbsp brown sugar
• 1 clove garlic, minced
• 10-15 cranks freshly cracked pepper
• 1 Tbsp butter
• 1 Tbsp dijon mustard
• 1 cup vegetable broth

Directions

1. In a bowl, combine the soy sauce, dijon mustard, brown sugar, minced garlic, pepper, and 2 tablespoons olive oil. Add the pork tenderloin and the marinade to a large zip top bag, then gently rub the bag so the pork is coated all over. Refrigerate for at least 2 hours.
2. When you are ready to cook, set a large skillet over medium heat and warm 1 tablespoon olive oil. Preheat the oven to 400 degrees. Take the tenderloin out of the marinade and shake off the extra. Once the oil looks shimmery, place the tenderloin in the skillet. Brown it for about 5 minutes on each side, or until the outside is golden. Take the skillet off the heat.
3. Move the browned tenderloin to a foil-lined baking sheet. Bake for 30 minutes, or until the internal temperature reaches 145 degrees.
4. While the pork is in the oven, make the pan sauce. Add the butter to the still-warm skillet with the heat off, and let it melt. Stir in either 1/4 cup of the marinade or 1 tablespoon each of dijon and brown sugar, then pour in 1 cup vegetable broth. Return the skillet to medium heat and whisk until the browned bits on the bottom loosen into the sauce. Let the sauce simmer, whisking now and then, until it has reduced by about half, about 15-20 min. Never use raw, uncooked marinade as a finishing sauce, and never marinate the pork at room temperature.
5. When the tenderloin is done, let it rest for 5-10 minutes before cutting. Spoon some of the pan sauce over the top, then slice the pork into 12-16 pieces. Serve with more pan sauce.