Tuesday, January 25, 2011
Honey-Marinated Pork with Gremolata
Originally I had forgotten to add the Gremolata; however, the pork I had without it was still so tasty you could have it with or without. The orange zest in the Gremolata really complimented the flavours though, so try both and see what you like best.
Recipe compliments of Bon Appetit. I adjusted some of the measurements to accommodate just the two of us. I’m now wishing I made more for sandwiches today.
1 Pork tenderloin
¼ Cup of honey
2 Garlic cloves, minced
1 Tbs of orange juice
Salt and pepper
¼ Cup of dry white wine (I used red)
1 Tbs of orange zest
2 Tsp of fresh thyme, chopped
1 Tsp of fresh rosemary, chopped
1 Tsp of Fresh sage, chopped
Whisk honey, garlic and orange juice in small bowl. Pour marinade over meat, season with salt and pepper, cover and chill for at least 2 hours or overnight in the fridge.
Preheat oven to 375F. Transfer pork to plate and reserve marinade. Heat oil in large oven proof skillet over medium-high heat. Add pork to skillet and brown on all sides, turning often. Transfer to oven and cook for about 15-20 minutes or until thermometer reads 150F. Transfer to cutting board, tent with foil and rest for 5 minutes. Reserve skillet.
Pour reserved marinade into skillet and add wine. Boil gently until reduced to about ½, 3-4 minutes.
Mix orange zest and herbs in a small bowl to make gremolata. Cut pork, transfer to platter, pour sauce and sprinkle gremolata