Honey-Marinated Pork with Gremolata

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Honey-Marinated Pork with Gremolata
Southern-style pecan rice and an escarole salad are great accompaniments.

6 servings

PREP TIME:

45 minutes

TOTAL TIME:

2 hours 55 minutes (includes chilling time)

Recipe by Sara Kate Gillingham-Ryan

Photograph by Jamie Chung

February 2011

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

Details

Servings 6
Cooking time 165mins
Adapted from bonappetit.com

Preparation

Step 1

Preparation

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.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Pork Tenderloin Slideshow.