Monday, October 7, 2013

Delicious Honey-Marinated Pork w/ Gremolata I know I haven't posted on this blog in forever...I've been busy with work, I've been traveling for work, I've been entertaining family in town...etc. etc. etc. all of the other things that happen in life. BUT I just made the most delicious honey-marinated pork. And if it's calling me back to the blog instead of watching The Voice, you know it's gotta be good.

You should try this...tonight. Like now..

And did you know...a gremolata is simply a chopped herb condiment. Try using that in a sentence today.

Like "Gosh, this honey-marinated pork with gremolata is delish!"

Here it goes:

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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