Honey-Marinated Pork with Gremolata

Ingredients for Honey-Marinated Pork with Gremolata

• 2 12-to 400g pork tenderloins, trimmed

• 80ml honey

• 4 garlic cloves, minced

• 1 tablespoon orange juice

• 1 teaspoon (or more) fine sea salt

• 1 tablespoon olive oil

• 60ml dry white wine

• 1 tablespoon finely grated orange peel

• 1 tablespoon chopped fresh thyme

• 2 teaspoons chopped fresh rosemary

• 2 teaspoons chopped fresh sage

How to make Honey-Marinated Pork with Gremolata

Place pork in 11 x 7 x 2-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 teaspoons freshly ground black pepper. Cover and chill at least 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Preheat oven to 191°C. 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 centre of pork registers 66°C, 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 80g , 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.