Lemon Salt Marinated Pork Tenderloin

2017-10-16
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 30m
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Ingredients

  • 6 lemons
  • 1 1/2 tablespoons salt
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • 2 pork tenderloins (about 1 1/2 pounds total)
  • Honey Roasted Applesauce, recipe follows
  • 6 apples, Gravenstein or McIntosh
  • 2 tablespoons sweet butter
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon finely ground sea salt, preferably gray salt
  • 1/3 cup honey

Method

Step 1

Preheat oven to 425 degrees F.

Step 2

Finely zest the lemons.

Step 3

Using a mortar and pestle, work the salt and lemon zest together. Add a few turns of black pepper and 1 tablespoon of olive oil. Stir to blend. Rub the lemon salt mixture all over the pork.

Step 4

In a large saute pan heat the remaining 1 tablespoon of olive oil until hot but not smoking, add tenderloins to pan and sear on all sides, about 5 minutes total. (If you have a small pan, sear 1 tenderloin at a time.) Move pan with pork to the oven and cook until a meat thermometer reads 155 degrees F, about 6 to 8 minutes.

Step 5

Remove pork from the pan and let rest on a cutting board for about 5 minutes. Slice the tenderloins against the grain on a diagonal bias, fan out on a plate, and serve with Honey Roasted Applesauce.

Step 6

Preheat oven to 425 degrees F.

Step 7

Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks.

Step 8

Heat a medium saute pan on medium-high heat with the butter in it. When the butter begins to brown add the lemon juice and cook for 30 seconds. Stir in the apples and salt. Saute for 3 to 4 minutes until the edges just begin to color. Add the honey and put in oven for about 15 to 20 minutes until the apples are soft and lightly caramelized.

Step 9

Mash with a fork for a chunky version, or put in food processor for a smoother sauce. Serve warm, room temperature or cold.

Step 10

Yield: 4 to 6 servings

Step 11

Cook's Notes: Most applesauce recipes call for cooking the apples on the stovetop from start to finish. I prefer to start them on the stovetop and then finish them in a hot oven. The oven heat concentrates their flavors by drying and caramelizing them slightly. Although I have suggested a couple of apple varieties, you can use what good cooking apples are available in your area.

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