Honey-Marinated Pork with Gremolata

Name: Honey-Marinated Pork with Gremolata
Total time: 2 h 38 min
Yield: 6 servings
Ingredients: 2 piece pork tenderloins; ⅓ cup honey; 4 cloves garlic; 1 tablespoon orange juice; 1 teaspoon fine sea salt; 1 tablespoon olive oil; ¼ cup dry white wine; 1 tablespoon orange peel; 1 tablespoon fresh thyme; 2 teaspoons fresh rosemary; 2 teaspoons fresh sage

Succulent pork tenderloin marinated in a honey-garlic mixture, roasted to perfection and topped with a fresh herb gremolata. The dish combines sweet and savory flavors with aromatic herbs and citrus notes.

6 servings

2 hr 38 min

Published October 4, 2025

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Ingredients

•2 piece pork tenderloins
•⅓ cup honey
•4 cloves garlic
•1 tablespoon orange juice
•1 teaspoon fine sea salt
•1 tablespoon olive oil
•¼ cup dry white wine
•1 tablespoon orange peel
•1 tablespoon fresh thyme
•2 teaspoons fresh rosemary
•2 teaspoons fresh sage

Cooking Instructions

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

Cooking Instructions

Place pork in 11 x 7 x 2-inch glass baking dish. Whisk honey, garlic, and orange juice in small bowl. Pour over pork; turn to coat. 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.

120 min

Preheat oven to 375°F. Transfer pork to plate; reserve marinade. Heat oil in large ovenproof skillet over medium-high heat. Add pork to skillet. Brown on all sides, turning often, about 4 minutes. Transfer to oven; cook until instant-read thermometer inserted into center of pork registers 150°F, 15 to 20 minutes. Transfer to cutting board; let rest 5 minutes. Reserve skillet.

29 min

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.

4 min

Mix orange peel, thyme, rosemary, and sage in small bowl for gremolata. Cut pork crosswise into 1/2-inch-thick slices; transfer to platter. Pour sauce over pork. Sprinkle with gremolata and serve.

5 min