The first time I made this, everyone said it was good. Then the next four days my Father told me everyday how wonderful it really was. Now there's a few things odd about that last sentence. A. My Father said something new was good, not once but for four whole days. B. I made enough to actually be eating leftovers for four days. C. It wasn't red meat and potatoes, and my Dad actually wanted me to make it again, which is still blowing my mind. I give him a bad rap sometimes, he usually likes my cooking but he's a creature of habit and likes minimal seasonings, and sauces. He could eat pasta everyday and never get sick of it, and he LOVES meat and potatoes. Literally he needs nothing else to be the perfect daily dinner in his eyes. But I get bored with that and am always looking for something new to make. So I constantly load up his plate with crazy creations, sometimes he eats them, sometimes he doesn't. Maybe I just like to challenge myself to make something he brags to his friends about...Who knows. Anyways, pork tenderloin is a great option for pork. It's not fatty, also it's inexpensive and it's like a blank canvas. So many flavor combinations go perfect with this cut of meat. It's pretty quick cooking, you can have a healthy dinner made in less than an hour. The sauce is really good, and you can be like my Dad and use any leftovers for sandwiches, apparently they are great!

Here's what ya need: Olive oil, dry mustard, red wine vinegar, soy sauce, worcestershire sauce, garlic, pepper, chicken broth, parsley, pork tenderloin.

* This is a recipe where marinating is required. I like to do it overnight, but 6-8 hours will do.

Step one: Make the marinade, I like to use a food processor but you don't have to. Throw the garlic in first and pulse it a few times so it's in small pieces. (You can grate it too!)

Step two: Measure out the worcestershire sauce, soy sauce, red wine vinegar, and lemon juice. Again I like to use a citrus hand juicer for times like this. But you can just squeeze the lemon into a bowl and remove the seeds. Add the ground mustard, parsley and pepper. Pulse to combine.

Step three: Lastly add the olive oil to the food processor, and allow to combine for about 30 seconds, it will thicken a tad. You can also do this with a whisk!

Step four: Place the meat and marinade in a ziplock bag, reserving about 6 tablespoons to use later on, and place it in your fridge overnight.

Step five: Allow meat to come to room temperature.

Step six: Get a heavy pan really hot, drizzle olive oil, and sear the meat on all sides, about 5 minutes total. Then place the seared meat in a baking dish. (Don't wash the pan) Drizzle two tablespoons of marinade over the top and bake at 350 degrees about 40 min, so the pork is 160 degrees.

Step seven: The pan sauce. The hero of the dish. Use the pan you used to sear the meat and do not wash it first! You want all that goodness stuck to the bottom in your sauce. Whenever your taking out your meat, turn on the pan, add in the chicken broth, remaining marinade, and olive oil, and simmer.

Step eight: While the meat is resting, which will keep the meat juicy!, add all the pan drippings to the pan with the broth. Simmer all together about a minute and then pour over the pork and serve. Enjoy!

The recipe:

1/2 cup olive plus 2 tablespoons

1/4 cup soy sauce

1/4 cup red wine vinegar

Juice of 1 lemon (1/4 cup)

2 tbs worcestershire sauce

2 tsp dry mustard

1 tbs parsley

1/4 tsp black pepper

6 cloves garlic

1/2 cup chicken broth

2 lb. pork tenderloin

The extras:

* This will feed about 5 people with side dishes.

* Try it with whole roasted cauliflower, or brussels. But it goes good with so many things, pick your favorite!

* Any leftovers are great for sandwiches or over greens for a salad. Just be sure to keep the pan sauce to reheat any leftover meat with so it doesn't dry out.