Lemon Salt Marinated Pork Tenderloin

Name: Lemon Salt Marinated Pork Tenderloin
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 6 apples, Gravenstein or McIntosh; 4 servings Freshly ground black pepper; 79 milliliters honey; 2 Tbsps fresh lemon juice; 6 lemons; 2 Tbsps extra-virgin olive oil; 2 pork tenderloins (about 1 1/2 pounds total); 2 Tbsps salt; 1 teaspoons finely ground sea salt, preferably gray salt; 2 Tbsps sweet butter

Lemon Salt Marinated Pork Tenderloin might be just the main course you are searching for. One portion of this dish contains around 190g of protein, 46g of fat, and a total of 1477 calories. This gluten free and primal recipe serves 4. A mixture of butter, salt, pork tenderloins, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the apples you could follow this main course with the Hot Caramel Apples as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Watch how to make this recipe.

Preheat oven to 425 degrees F.

Equipment you will use

Oven

Finely zest the lemons.

Ingredients you will need

Lemon

Using a mortar and pestle, work the salt and lemon zest together.

Ingredients you will need

Lemon Zest

Salt

Equipment you will use

Mortar And Pestle

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.

Ingredients you will need

Black Pepper

Olive Oil

Lemon

Pork

Salt

Dry Seasoning Rub

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.

Ingredients you will need

Olive Oil

Meat

Pork

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

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.

Ingredients you will need

Applesauce

Grains

Honey

Pork

Equipment you will use

Cutting Board

Frying Pan

Preheat oven to 425 degrees F.

Equipment you will use

Oven

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

Ingredients you will need

Vegetable

Apple

Equipment you will use

Peeler

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.

Ingredients you will need

Lemon Juice

Apple

Butter

Salt

Equipment you will use

Frying Pan

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.

Ingredients you will need

Apple

Honey

Equipment you will use

Oven

Mash with a fork for a chunky version, or put in food processor for a smoother sauce.

Ingredients you will need

Sauce

Equipment you will use

Food Processor

Serve warm, room temperature or cold.

Equipment

Ingredients

Servings:

apples, Gravenstein or McIntosh 4servings

Freshly ground black pepper 79milliliters

honey 2Tbsps

fresh lemon juice 6

lemons 2Tbsps

extra-virgin olive oil 2

pork tenderloins (about 1 1/2 pounds total)2Tbsps

salt 1teaspoons

finely ground sea salt, preferably gray salt 2Tbsps

sweet butter

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Durigutti Familia Malbec with a 4.5 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.