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Active Time
45 minutes
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Total Time
2 hours 55 minutes (includes chilling time)
Southern-style pecan rice and an escarole salad are great accompaniments.
Ingredients
Makes 6 servings
Step 1
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 teaspoon freshly ground black pepper. Cover and chill at least 2 hours. DO AHEAD:Can be made 1 day ahead. Keep chilled.
Step 2
Preheat oven to 375°F. 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 center of pork registers 150°F, 15 to 20 minutes. Transfer to cutting board; let rest 5 minutes. Reserve skillet.
Step 3
Pour reserved marinade into same skillet; add wine. Boil gently until reduced to 1/2 cup, 3 to 4 minutes. Season with sea salt and pepper.
Step 4
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.
Nutrition Per Serving
How would you rate Honey-Marinated Pork with Gremolata?
Leave a Review
Reviews (28)
Back to TopThis is my wife's favorite meal that I cook. I make more sauce by bumping up the OJ, honey and wine. We NEVER have enough of this sauce it seems, and you really do want to reduce it down to concentrate the flavors. Don't skip the Gremolata! Chop up fresh ingredients finely.. it makes the dish along with the sauce. Enjoy!
mustbdoug
Bow, NH
11/9/2017
I didn't use the gremolata but oh my! on the marinade! Outstanding flavor and quick to make. I used leftovers with some leftover rice and peas, stir fried them with a little honey and soy sauce then filled ginger crepes with them for an out of this world lunch in the garden. Definitely making again!!
amanda_ca
Toronto, ON
5/13/2016
Excellent recipe!!!!
DawnMDavid
New York City
5/22/2015
Maybe it was me, but the gremolata was far too acidic, too gravelly and really didn't add anything to the recipe. The pork with the marinade was excellent.
Holl_doll
3/4/2013
I made this for the first time this evening. Hubby and college aged son thought this was superb. Loved it!! I don't know when I've made anything as easily and delicious. I even used dried herbs b/c it's January and I'm not paying for herbs that normally grow every year in my garden. Had 1.5 lb of tenderloin and I made the whole recipe for sauce; am glad I didn't cut it back.
sara722003
kansas city
1/3/2013
Delicious! Everyone loved it!!! Added benefit ... It was vey quick and easy. Did not make the gremolata .... added the herbs to the sauce when cooking down; sauce was a wonderful addition, though the pork was tender and flavorful without as well (as noted by a picky 11 year old friend of my son's). Will absolutely make this again!!!
coharpal
Detroit, MI
10/20/2012
I liked this quite a lot. I pretty much stayed to the recipe, though like some others I marinated it overnight. I also accidentally sprinkled the gremolata over the pork *before* I put it in the oven, and frankly think that was a fortuitous mistake.
AlisonLangdon
5/23/2012
Great recipe... most tender pork tenderloin I have ever made. The only variation I did was to marinate the pork in a plastic bag. The gremolata was the perfect finish.
wivabef
Merlin, Hon
1/10/2012
Excellent recipe though I definitely think the pork needs to marinate for at least 24-36hrs for optimal results. I had never had a gremolata before and loved the freshness it added.
ArikaDawn
Evansville, IN
9/11/2011
Thought it was just ok...tasted mostly sweet and orangey from the zest and honey...didn't taste the herbs that much unfortunately :-( It's wasn't bad, just not as superb as the reviews made it seem...
kenyee
Boston, MA
3/31/2011
Yum. The whole family liked it and it was easy to make. The gremolata is optional - the dish is still great without it.
Anonymous
Davis, CA
3/22/2011
I made this exactly by the recipe and it was so easy and so awesome!
Anonymous
Philly
3/6/2011
This pork was good, but not great in my opinion. The marinade burned in the pan (due to the honey)despite having it on medium heat, which gave the sauce a slightly burnt flavor. Next time I will make sure most of the marinade drains off the pork before adding it to the pan, or just cook it with salt and pepper without marinating it and use the sauce just for drizzling. My favorite easy pork tenderloin recipe is still the Pork Tenderloin with Maple Glaze (Bon Appetit, October 2000), it's very simple as well and has tons of flavor.
NicoleNYC
3/1/2011
I have never cooked pork before as my husband always said he didn't like it... well, he RAVED about this recipe! Made with boneless porkchops (which cut down the cooking time). Skipped the gremolata (fresh herbs in winter? Expensive!) and just mixed the zest and dried herbs into the sauce when I started reducing. I also added some lemon juice to the marinade as my oranges were very sweet and not very tangy. Very good recipe!
lizberke
Columbus, OH
2/26/2011
Delicious. (that's what 3 forks means...) The pork had excellent flavor. We prefered the sauce to the gremolata, though we did use it... I thickened the sauce a little with cornstarch... altogether, very nice.
debnev
Redding, CT
2/25/2011
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