Honey-Marinated Pork with Gremolata
Succulent pork tenderloin marinated in a honey-garlic mixture, roasted to perfection and topped with a fresh herb gremolata. The dish combines sweet and savory flavors with aromatic herbs and citrus notes.
Ingredients
- •2 piece pork tenderloins
- •⅓ cup honey
- •4 cloves garlic
- •1 tablespoon orange juice
- •1 teaspoon fine sea salt
- •1 tablespoon olive oil
- •¼ cup dry white wine
- •1 tablespoon orange peel
- •1 tablespoon fresh thyme
- •2 teaspoons fresh rosemary
- •2 teaspoons fresh sage
Cooking Instructions
- 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.
120 min
- 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.
29 min
- 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 min
- 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 min
