Pork tenderloin with marsala pan sauce and pine nut gremolata.
You can have Pork tenderloin with marsala pan sauce and pine nut gremolata using 9 ingredients and 5 steps. Here is how you cook that.
Ingredients of Pork tenderloin with marsala pan sauce and pine nut gremolata
- You need 2 tbsp of pine nuts.
- You need of Zest.
- Prepare 1 tbsp of juice from a fresh lemon.
- It’s 2 cloves of garlic, finely chopped.
- Prepare 1/2 cup of fresh Italian parsley, chopped.
- It’s 1/4 cup of extra virgin olive oil.
- You need 1 of pork tenderloin (about 500 g).
- It’s 1/2 cup of dry marsala.
- Prepare 1 tbsp of cold unsalted butter.
Pork tenderloin with marsala pan sauce and pine nut gremolata step by step
Put a small pan on medium-low heat and add the pine nuts. Heat them through until they just start to toast. This'll only take a couple of minutes. Watch them to make sure they don't burn..
In a bowl, make the gremolata by stirring together the lemon zest, lemon juice, garlic, parsley, and olive oil. Add the pine nuts and a pinch of salt, then stir again to combine..
Cut the tenderloin in half, then cut each half in half again so that you end up with four roughly equal-sized pieces. Turn the loins onto their cut ends, then take out your aggression and give them a good punch with your fist. Try to flatten them to about 1 1/2 cm thickness. Season the loins with salt and pepper..
Add a splash of olive oil and a knob of butter to a large pan on medium-high heat. Lay in the tenderloins and sear them for 4 minutes per side. Remove them to a plate and drain any excess oil from the pan..
Add the marsala to the pan and let it bubble away for about 1 minute. Take the pan off the heat and whisk in the unsalted butter. Add salt and pepper to taste Serve the tenderloins with a drizzle of marsala sauce and the gremolata on top. Goes great with pan-roasted baby potatoes..
