1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard (I used 2 t Dijon mustard)
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin
Combine all marinade ingredients in a bowl. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours or overnight in the fridge.
Preheat panggangan to 350 degrees. In a hot skillet over high heat, sear each side of tenderloin for 2-3 minutes until good, golden color is reached. Place in a baking dish lined with tin foil. Dump majority of the marinade over top of the tenderloin then put in the panggangan and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.
*From Chef Mommy