Sunday, November 27, 2011

Honey-Marinated Pork with Gremolata

Epicurious has become my go-to spot for weeknight recipes, primarily because its iphone app makes shopping so darn easy. This recipe caught my eye for a few reasons: (a) I almost always have a pork tenderloin in the freezer; (b) it possesses a coveted 4-fork rating; and (c) it is classified as both "low cal" and "healthy" (two factors that are more important than ever while my usual calorie-burning activities have been curtailed).

I prepared it exactly as written, and was satisfied (if not blown away) by the results. If I make it again, I will likely let it marinate a little longer, perhaps overnight, as one reviewer suggested. I was surprised to find that I enjoyed it more the second night than I did on the first.

Honey-Marinated Pork with Gremolata

  • 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
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.

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.

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.

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.

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