Honey-Marinated Pork Tenderloin with Gremolata

By zeenieme

Ingredients

• 2 - 12 -14 ounce pork tenderloins, trimmed
• 1/3 cup honey
• 4 garlic cloves, minced
• 1 tablespoon orange juice
• 1 teaspoon 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

Preparation

Step 1

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. Can be made 1 day ahead.. Keep chilled.

Preheat over to 375 degrees. Transfer pork to plate; reserve marinade. Heat oil in large ovenproof skilled 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 degrees, 15 to 20 minutes. Transfer to cutting board; let rest 5 minutes. Reserve skilled.

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.