In which I accomplish something in the kitchen

So I'm not really into meat. I'm generally terrible at cooking it, and I don't much care for eating it. White-meat chicken is about the only thing standing between me and vegetarianism, because I don't like lamb at all, I can take or leave a steak, I've eaten one hamburger in the last 20 years, and I'm not even really crazy about ham. I especially don't like the other bits of the pig. I've been disappointed on the few occasions I've attempted to cook pork myself, and I'd never dream of ordering it in a restaurant, so I just don't eat it. But recently, I came across a recipe for pork tenderloin from Chef Mommy via Pinterest that looked really good, even to me. I got my nerve up and made it last night, and I'm pleased to say...it was delicious! McGyver, also not a huge fan of pork, thought it was tasty and well-cooked, and Agent K (our resident carnivore) loved it. The marinated pork turns out nice and tender, and the pan sauce is perfect for adding extra flavor and moisture to the meat. (If I were any decent sort of blogger, I'd have taken a series of gorgeous, glossy photos and you'd be reading this on Foodgawker right now, but what can I say...I kind of hate taking pictures of food.) 

If you're a reluctant pork eater, or if you have one in your house, give this a try...

Marinated Pork Tenderloin
slightly adapted from Chef Mommy

1/2 cups olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
Juice of 1 lemon
2 Tbsp Worcestershire sauce
2 tsp dry mustard
Black pepper, to taste
4 cloves garlic, minced
1 1-lb. pork tenderloin

Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziploc bag and marinate for at least 3-4 hours. Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of the tenderloin for 2-3 minutes. Place in the oven and cook for 40 minutes, or until the meat has reached 170 degrees. Let rest for 5 minutes before slicing.

Pan Sauce:
1/2 cup chicken broth
2-3 Tbsp. reserved pork marinade
1 tsp. butter

While the meat rests, put the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned bits from the bottom of the skillet. Add the marinade and let it boil down for 2-3 minutes. Add the butter and stir until butter is melted. Pour sauce over the sliced tenderloin.

Serve with roast or mashed potatoes and a green salad for a delicious meal.

Enjoy!