Gremolata, a blend of lemon, parsley and garlic, lends freshness and colour to rich braised dishes such as osso buco. This version brings flavour and moisture to lean pork tenderloin, and cooking it with the pork softens the garlic and adds a roasted nutty flavour. Reserve about ¼ cup of raw gremolata to garnish the sliced tenderloin.
| 1 | pork tenderloin (about 1/2 lb) |
| 1 t | olive or canola oil |
| 1 c | hazelnuts |
| 1 sml bunch | parsley |
| 2 cloves | garlic |
| 1 t | lemon zest (approx 1/2 small lemon) |
| squeeze | lemon juice |
| zest of | one small orange |
| juice of 1/2 small orange | |
| 1/2 c | panko crumbs |
| 1 t | sea or kosher salt |
| 1 t | fresh-cracked pepper |
Whiz all ingredients in a food processor or chop and blend by hand.
Heat oven to 350ºF.
Oil the tenderloin, then place in a small roasting pan. Pat the parsley mixture over the tenderloin and let sit until room temperature. Place in preheated oven and cook until internal temperature reaches 155ºF, about 20-25 minutes. Remove from the oven and let rest for about 10 minutes.
Slice and spoon the reserved fresh gremolata over. Serve with new potatoes and roasted asparagus.
Serves 4.