Honey-Marinated Pork with Gremolata |
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Prep Time: 45 Minutes Cook Time: 130 Minutes |
Ready In: 175 Minutes Servings: 6 |
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Southern-style pecan rice and an escarole salad are great accompaniments. Ingredients:
2 12-to 14-ounce pork tenderloins, trimmed |
1/3 cup honey |
4 garlic cloves, minced |
1 tablespoon orange juice |
1 teaspoon (or more) fine sea salt |
1 tablespoon olive oil |
1/4 cup dry white wine |
1 tablespoon finely grated orange peel |
1 tablespoon chopped fresh thyme |
2 teaspoons chopped fresh rosemary |
2 teaspoons chopped fresh sage |
Directions:
1. Place pork in 11 x 7 x 2-inch glass baking dish. Whisk honey, garlic, and orange juice in small bowl. Pour over pork; turn to coat. Sprinkle pork with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Cover and chill at least 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
2. Preheat oven to 375°F. Transfer pork to plate; reserve marinade. Heat oil in large ovenproof skillet over medium-high heat. Add pork to skillet. Brown on all sides, turning often, about 4 minutes. Transfer to oven; cook until instant-read thermometer inserted into center of pork registers 150°F, 15 to 20 minutes. Transfer to cutting board; let rest 5 minutes. Reserve skillet.
3. Pour reserved marinade into same skillet; add wine. Boil gently until reduced to 1/2 cup, 3 to 4 minutes. Season with sea salt and pepper.
4. Mix orange peel, thyme, rosemary, and sage in small bowl for gremolata. Cut pork crosswise into 1/2-inch-thick slices; transfer to platter. Pour sauce over pork. Sprinkle with gremolata and serve.
5. Per serving: 279 calories, 10 g fat, 0.3 g fiber Nutritional analysis provided by Bon Appétit
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