The title says its for pork, but it’s really for any meat you want to use it on. This is my go-to for Pork Tenderloin.
1/2C Olive Oil
1/3 C Soy Sauce
1/4 C Honey Balsamic Vinegar (regular Balsamic is fine)
2T Worchestershire Sauce
2 T Dijon Mustard ( can use spicy mustard)
Juice of 1 Lemon
Pepper to taste
2T Fresh Parlsey, chopped finely
1T Fresh Thyme, stems removed
2 Cloves of Garlic, minced
-Mix all ingredients together in bowl. Place meat in sealable bag, pour marinade over meat. Marinate minimum 4 hours, flipping bag over half way through. Cook meat per package directions.
Once meat is done cooking, you can make gravy out of the drippings. It is an amazing topping for the finished meat.
May need additional chicken broth or milk to thin out gravy
In small saucepan over medium heat, melt butter. Whisk in flour, continuously whisking until paste like substance forms. Slowly pour in pan drippings, and continue to whisk until paste mixture is incorporated into liquid. You can add in chicken broth or milk to thin out sauce. I would start with 1/4C at a time, or you may thin it too much. Enjoy.