Honey-Marinated Pork with Gremolata

Ingredients

• 0.3 cup wine dry white
• 2 teaspoons rosemary leaves fresh chopped
• 2 teaspoons sage fresh chopped
• 1 tablespoon thyme sprigs fresh chopped
• 4  garlic clove minced
• 0.3 cup honey 
• 24 ounce pork tenderloins trimmed
• 1 tablespoon olive oil 
• 1 tablespoon orange juice 
• 1 teaspoon sea salt fine ()

Equipment

• bowl
• frying pan
• oven
• whisk
• kitchen thermometer
• cutting board
• glass baking pan

Directions

1. Place pork in 11 x 7 x 2-inch glass baking dish.
2. Whisk honey, garlic, and orange juice in small bowl.
3. Pour over pork; turn to coat.
4. 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.
5. Preheat oven to 375°F.
6. Transfer pork to plate; reserve marinade.
7. Heat oil in large ovenproof skillet over medium-high heat.
8. Add pork to skillet. Brown on all sides, turning often, about 4 minutes.
9. Transfer to oven; cook until instant-read thermometer inserted into center of pork registers 150°F, 15 to 20 minutes.
10. Transfer to cutting board; let rest 5 minutes. Reserve skillet.
11. 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.
12. Mix orange peel, thyme, rosemary, and sage in small bowl for gremolata.
13. Cut pork crosswise into 1/2-inch-thick slices; transfer to platter.
14. Pour sauce over pork.
15. Sprinkle with gremolata and serve.
16. Per serving: 279 calories, 10 g fat, 0.3 g fiber
17. Bon Appétit