Name: Pork Tenderloin with Lemon and Honey
Prep time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 1.1 lb pork tenderloin (whole); 1 sprig rosemary; 5 leaves bay leaves; 1 sprig rosemary; to taste lemon zest; to taste pink peppercorns; 2 2/3 tbsp lemon juice (freshly squeezed); 2 tbsp honey; 1 tbsp Dijon mustard; to taste all-purpose flour; 3 1/2 tbsp butter; 3 1/3 fl oz white wine

Pork Tenderloin with Lemon and Honey. Pan-seared pork tenderloin, soft and succulent, is a meat main course traditional in Italian cuisine that can be prepared in many ways and with different glazes. Versatile and much appreciated for its tenderness, this cut of meat, when cooked with a few precautions, allows us to put on the table a chic main course at modest prices, just like Orange Pork Tenderloin or the pork tenderloin with apple sauce.
Today we will prepare together the pork tenderloin with lemon and honey with mustard and pink peppercorns and you will see that this recipe, simple and quick for a tasty roast, will allow you to prepare a succulent and delicious meat main course that will win everyone over at the first bite. The will glaze the meat and make it particularly tasty and delicious, even when cooked in a pan. Are you ready to discover the recipe? Let’s run to the kitchen, but before we start cooking, I remind you that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile. Here you will also find 10 Christmas main courses that you’ll surely like! If you also like even more refined meat mains, here’s the recipe for Roast beef and for Beef Wellington.

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Difficulty: Very easy
Cost: Low cost
Rest time: 10 Minutes
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to make pork tenderloin with lemon and honey

1.1 lb pork tenderloin (whole)
1 sprig rosemary
5 leaves bay leaves
1 sprig rosemary
to taste lemon zest
to taste pink peppercorns
2 2/3 tbsp lemon juice (freshly squeezed)
2 tbsp honey
1 tbsp Dijon mustard
to taste all-purpose flour
3 1/2 tbsp butter
3 1/3 fl oz white wine

Tools

Pan
Stovetop
Bowl
Kitchen twine

Preparation

After purchasing the whole pork tenderloin, tie it with kitchen twine (this step is not essential but will help keep its shape) and dredge it in the flour so that it adheres well on all sides; set aside for a moment. Gently melt the butter in a pan,
adding the bay leaves, rosemary, lemon zest and pink peppercorns. Place the tenderloin in the pan and brown it in the butter over high heat, turning it so it colors evenly. Be careful not to pierce the meat at all.
When the tenderloin is evenly golden, pour in the wine and let all the alcohol evaporate.
Meanwhile, collect the lemon juice in a bowl, add the mustard, the honey, the water and the salt and whisk to combine.
Pour this mixture over the tenderloin and cook for 35 minutes over medium heat, basting with the cooking juices which will gradually thicken. If you have a kitchen thermometer, measure the internal temperature: it should not exceed 158°F, nor be below 149°F. I prefer a slightly pink (not raw) doneness at 149°F; the meat stays tender and succulent.
Once ready, slice and serve immediately, with the cooking juices strained and emulsified with a fork and used as a sauce.
I recommend serving the tenderloin just made, but if you really need to prepare it a few hours in advance, warm it in the oven for 15 minutes at 212°F and slice it just before serving.