Serves
4
INGREDIENTS
- 2 pork tenderloin
- 1 grapefruit zest and juice
- 3 tbsp honey
- 3 tbsp white wine
- 1 tbsp dijon mustard
- 3 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 1 tbsp garlic chopped
Glazed Spring Veggies
METHOD
- Preheat oven to 450F degrees.
- Remove excess silver skin from pork and set aside.
- In a plastic bag add garlic, dijon, olive oil, honey, white wine, thyme and grapefruit zest and juice. Mix around until all ingredients are comfortable with each other.
- Add pork tenderloin and let the party mingle for at least 4 hours to a maximum of 24 hours.
- Remove pork from marinate and pat dry. Season with salt and pepper.
- In a large cast iron pan, at high heat, add 3 tablespoons of vegetable oil. Once oil is smoking, sear the tenderloins.
- The marinade will allow deep caramelization. Once great color appears, rotate and place in 450F degree oven for 8 minutes or until slightly firm.
- Remove and let rest for at least 10 minutes. Carve and enjoy the best Pork you have ever put on your fork.
Glazed Spring Veggies
- In a medium sauté pan on medium heat, melt butter in olive oil and lightly toast shallots and carrots (do not cook just toast).
- Add peas, radish, cucumber and rosemary, continue to lightly sauté for one minute.
- Add honey and create a shiny glaze and finish with vinegar, salt and pepper.
- Remove from heat and serve on a large platter.