Roasted Pork Tenderloin with Lemon-Herb Marinade
- 1 1/4 lb pork tenderloin
- 2 Tbsp
- olive oil, extra virgin
- 1/4 c
- lemon juice
- 2 tsp
- lemon zest, grated
- garlic cloves, minced
- 1 Tbsp
- fresh sage, chopped (5 or 6 leaves)
- 1/4 tsp
- poultry seasoning
- 1/4 tsp
- onion powder
- 1/2 tsp
- freshly ground black pepper
- 1 c
- low sodium chicken stock
Marinate in the refrigerator 2 to 4 hours.
Heat 2 tablespoons oil in a large oven-proof sauté pan over medium-high heat.
Brown tenderloin in oil on all four sides.
Place in the oven and roast for 20 minutes, or until internal temp is 145 degrees.
Transfer to serving plate, cover loosely with foil, and let rest for 10 minutes.
Discard oil from pan, reserving 1 tablespoon. Heat pan over medium high heat. Add 1 cup low sodium chicken stock. Bring to a boil, stirring with a wire whisk to loosen up all the brown bits from the bottom of the pan.Reduce heat to medium.
Combine 1 teaspoon cornstarch with 1 teaspoon cold water. Whisk cornstarch mixture into sauce and cook until thickened.
Spoon sauce over sliced pork roast.