Honey-Marinated Pork with Gremolata

Honey-Marinated Pork with Gremolata

This pork is delicious! Jeff and I both greatly enjoyed this dish. Tender pork coupled with the sweet sauce made for a fabulous dinner.  This recipe is from the February 2011 issue of Bon Appetit.

 

 

 

 

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 11x7x2-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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