Pork Tenderloin Marinade Recipe

In a large food processor, combine the roughly chopped 2-3 cloves fresh garlic, 2 tablespoons red onion, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme, 1 tablespoon fresh flat parsley, 1/2 cup water, 1/2 cup olive oil, 1/3 cup dark brown sugar, 1/3 cup Worcestershire sauce, 2 tablespoons Dijon mustard, 1 teaspoon coarse sea salt and 1 teaspoon ground black pepper. Give it a few pulses until it emulsifies.
Reserve 1/4-1/2 cup of the marinade for drizzling after cooking the pork.
Combine the remaining marinade in a container large enough for a 1.5 pound pork tenderloin or a large airtight plastic bag. Massage into the meat and chill for at least 6 hours, but up to 24 hours.
Remove the pork, discard the marinade. Preheat the oven to 375°F and prep a rimmed baking sheet with aluminum foil or parchment for easy cleanup.
Bake for 25 minutes or until they register at 165°F using a digital thermometer. Remove from the oven and allow to rest for 5 minutes before slicing into 1 inch pieces.
Heat the reserved marinade in a small saucepan and spoon over cut pieces of meat.
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