Food Network: Lemon Salt Marinated Pork Tenderloin

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Lemon Salt Marinated Pork Tenderloin
Recipe courtesy Michael Chiarello

Ingredients
6 lemons
1 1/2 tablespoons salt
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
2 pork tenderloins (about 1 1/2 pounds total)
Honey Roasted Applesauce, recipe follows

Instructions
Preheat oven to 425 degrees F.

Finely zest the lemons.

Using a mortar and pestle, work the salt and lemon zest together. Add a few turns of black pepper
and 1 tablespoon of olive oil. Stir to blend. Rub the lemon salt mixture all over the pork.

In a large saute pan heat the remaining 1 tablespoon of olive oil until hot but not smoking, add
tenderloins to pan and sear on all sides, about 5 minutes total. (If you have a small pan, sear 1
tenderloin at a time.) Move pan with pork to the oven and cook until a meat thermometer reads 155
degrees F, about 6 to 8 minutes.

Remove pork from the pan and let rest on a cutting board for about 5 minutes. Slice the tenderloins
against the grain on a diagonal bias, fan out on a plate, and serve with Honey Roasted
Applesauce.

Honey Roasted Applesauce:
6 apples, Gravenstein or McIntosh
2 tablespoons sweet butter
2 tablespoons fresh lemon juice
1/2 teaspoon finely ground sea salt, preferably gray salt
1/3 cup honey

Preheat oven to 425 degrees F.

Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks.

Heat a medium saute pan on medium-high heat with the butter in it. When the butter begins to brown
add the lemon juice and cook for 30 seconds. Stir in the apples and salt. Saute for 3 to 4 minutes
until the edges just begin to color. Add the honey and put in oven for about 15 to 20 minutes until
the apples are soft and lightly caramelized.

Mash with a fork for a chunky version, or put in food processor for a smoother sauce. Serve warm,
room temperature or cold.

Yield: 4 to 6 servings

Cook's Notes: Most applesauce recipes call for cooking the apples on the stovetop from start to
finish. I prefer to start them on the stovetop and then finish them in a hot oven. The oven heat
concentrates their flavors by drying and caramelizing them slightly. Although I have suggested a
couple of apple varieties, you can use what good cooking apples are available in your area.