G-DAD’S PORK TENDERLOIN WITH PARMESAN GARLIC CREAM 

G-DAD’S PORK TENDERLOIN WITH PARMESAN GARLIC CREAM
Serves 6-8
Two 1.25lb pork tenderloins
for the marinade
2 cups vegetable oil
⅓ cup soy sauce
¼ cup honey
1 Tablespoon minced shallot
1 Tablespoon minced garlic
for the cream sauce
¾ cup mayo
¾ cup sour cream
1 heaping Tablespoon finely minced garlic
1 Tablespoon Dijon mustard
1 teaspoon Worcestershire Sauce
2 Tablespoons freshly grated parmesan
½ tsp salt
Fresh ground pepper
Chives for garnish
Use a sharp knife to carefully trim the silver skin from the tenderloins. Remove any excess fat. Place tenderloins in a gallon-sized zip top bag. In a small bowl, whisk together the five ingredients for the marinade. Pour onto the meat, massage into the tenderloins, and refrigerate for at least 4 hours. Remove tenderloins from zip top bag, gently pat off the excess marinade with paper towels, and generously salt and pepper all sides. Set the oven to 400F. Preheat a large cast iron skillet over medium high heat. Sear all sides of the tenderloins to get a good dark crust. Transfer tenderloins to a ceramic baking dish, and bake for 15 minutes uncovered or until the internal temperature reaches 150-155F. Remove, cover with foil, and allow to rest for about 10 minutes before slicing into medallions. Perfect pork is a little pink!
While the pork is marinating, whisk together the cream sauce. Chill, covered, in the refrigerator; but bring to room temperature before spooning over pork medallions. Garnish with chopped chives.