Roasted Pork Tenderloin with Gremolata

This recipe exceeded our expectations plus we got to use some spices/fresh herbs that we do not use often (win-win)!  For instance, Chinese five-spice powder is an aromatic blend of anise, cinnamon, star anise, cloves and ginger and gives the dish its distinctive taste.

(modification of original recipe from Geoffrey Zakarian)

Serves 4

Pork:

• 1 (1 pound) pork tenderloin, trimmed of excess fat and trussed if needed
• 1 teaspoon Chinese five-spice powder
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon chopped fresh tarragon (fresh is best here)
• ½ teaspoon chopped fresh thyme
• 1 garlic clove, finely minced
• 2 tablespoons dry vermouth
• 1 cup reduced sodium chicken broth
• 1 tablespoon heavy cream
• 1 tablespoon grated horseradish
• 1 tablespoon Dijon mustard
• 1 apple (Rome Beauty, Golden Delicious, or Jonagold), cut into 1 to 1 ½ inch pieces
• 1 onion, cut into 1 to 1 ½ inch pieces

Gremolata:

• ¼ cup fresh parsley, chopped
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon walnuts or shelled pistachios, finely chopped
• 1 garlic clove, finely minced
• 1 lemon zested
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Preheat oven to 350 degrees F

Season the pork with the Chinese five-spice powder, salt and pepper.

Heat a large non-stick sauté pan over medium-high heat with the oil.  Sear the pork for 2 minutes on all sides until caramelized; set aside pork in the center of a large baking dish or casserole dish that has been coated with non-stick spray.  Place the apples and onions in this dish around the pork.

Return the pan to the heat and lower to medium.  Add the tarragon, thyme and garlic; cook until the garlic is slightly browned (about 30 seconds).  Turn off the heat to add the vermouth and chicken stock.  Return heat to medium-high, bring to a low boil and reduce the liquid by half (this should take about 15 minutes).  Whisk in the cream, horseradish and mustard; season with ¼ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.  Spoon this liquid over the pork and apples/onions.

Cook the pork in 350 degree F oven for about 30 minutes or until the pork internal temperature reads 150 degrees F.  Allow to rest 10 minutes before slicing.

For the Gremolata, simply combine all ingredients in a small bowl.

Serve pork with the Gremolata on top and apples/onions alongside.
Nutritional Info/Serving:  Calories 268, Fat 13 g, Protein 25 g, Carbs 11 g

21 Day Fix Container Equivalents/Serving:  1 Red, 0.5 Green, 0.5 Purple, 2 tsp