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Before you jump to Pork tenderloin with marsala pan sauce and pine nut gremolata recipe, you may want to read this short interesting healthy tips about {Make Healthy Eating A Part of Your Life.
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We hope you got insight from reading it, now lets go back to pork tenderloin with marsala pan sauce and pine nut gremolata recipe. You can have pork tenderloin with marsala pan sauce and pine nut gremolata using 9 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Pork tenderloin with marsala pan sauce and pine nut gremolata:
- Use 2 tbsp of pine nuts.
- Get of Zest.
- Use 1 tbsp of juice from a fresh lemon.
- Prepare 2 cloves of garlic, finely chopped.
- You need 1/2 cup of fresh Italian parsley, chopped.
- You need 1/4 cup of extra virgin olive oil.
- Use 1 of pork tenderloin (about 500 g).
- Use 1/2 cup of dry marsala.
- Prepare 1 tbsp of cold unsalted butter.
Steps to make Pork tenderloin with marsala pan sauce and pine nut gremolata:
- 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..
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