This recipe is easy
Lemon and Anise Pork Tenderloin
Ingredients
Lemon and caper mayonnaise
Preparation
In The Oven
- Place oven rack in middle position. Preheat oven to 375°F (190°C).
- In a bowl, combine lemon zest, anise seed and garlic. Add tenderloins and coat in mixture.
- In a large oven-safe skillet set over medium-high heat, heat oil and brown pork tenderloins for 2 minutes on each side. Season with salt and pepper. Cook for approximately 10 minutes or until the thermometer in the centre of the tenderloin reads 140°F (60°C) for medium rare. Let stand for 10 minutes.
- Meanwhile, prepare the mayonnaise. Heat wine, lemon juice and honey in a small saucepan set over high heat. Reduce by half. Remove from heat and let cool.
- In a bowl, whisk mustard and egg yolk together. Gradually add oil, stirring constantly to emulsify. Add white wine reduction and capers. Season with salt and pepper.
- Slice pork tenderloins. Serve with rapini and orzo. Serve with mayonnaise and garnish with fried capers, if desired. To prepare the fried capres, drain and dry capers. In a skillet set over medium-high heat, heat a drizzle of olive oil and fry ¼ cup (60 mL) capers for about 2 minutes. Set aside on a dish lined with paper towel.
On the BBQ
- Preheat barbecue to medium.
- For medium rare, grill pork tenderloins on all sides for about 15 minutes or until a thermometer inserted in the centre of the meat reads 60°C (140°F). Transfer to a plate and let stand for 10 minutes.
Nutritional value (per serving)
- 541 calories
- 35 g of proteins
- 38 g of fat
- 9 g of carbohydrates
- 1 g of fibres
- 5 g of sugar
- 298 mg of sodium
