Pork With Lemon and Garlic

"Wonderful pork dish, blending flavors of prosciutto, lemon, garlic, shallots and oregano! Adapted from a Barnes and Noble Pasta and Italian cookbook. The original recipe called for 4 shallots instead of 2. I found 4 shallots to overpower the rest of the flavors, which is why I reduced them to 1/2 the original."
 
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Ready In:
1hr
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Cut the pork tenderloin into 4 equal pieces using a sharp knife. Place between 2 sheets of wax paper and pound each piece with a meat mallet or the end of a rolling pin to flatten.
  • Cut a horizontal slit in each piece of pork to make a pocket.
  • Optional: Lightly toast almonds until a preheated broiled for 2-3 minutes, or until golden brown.
  • Mix the almonds with 1 Tbsp olive oil, the prosciutto, garlic, oregano, and finely grated rind from 1 lemon. Spoon the mixture into the pockets of the pork.
  • Heat the remaining olive oil in a large skillet. Add the chopped shallots and saute for 2 minutes.
  • Add the pork to the skillet and cook for 2 minutes on each side or until browned all over.
  • Add the stock to the skillet, bring to a boil, cover, and reduce heat slightly simmer for 45 minutes, or until the pork is tender.
  • Remove the meat from the skillet, set aside, and keep warm.
  • Add the finely grated rind from the 2nd lemon and the sugar to the pan and boil for 3-4 minutes, or until reduced and syrupy. Pour over the pork tenderloin and serve immediately.

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Reviews

  1. Very tasty! I did not have almonds on hand. Also, I used only 1/2 tsp. of sugar. thanks for posting.
     
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