Pork Tenderloin with Orange-Parsley Topping
Remember to zest only the outer layer of the orange skin: The white pith has an unpleasant bitter flavor.
Everyday Food, March/April 2003
- Prep Time 30 minutes
- Total Time 30 minutes
- Serves 4
Yield Serves 4
- 2 pork tenderloins (1 1/2 pounds each)
- 1 tablespoon olive oil
- Salt and pepper
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons grated orange zest
- Heat broiler. Place 2 pork tenderloins (1 1/2 pounds each) on a baking sheet. Rub them with 1 tablespoon olive oil; sprinkle with salt and pepper.
- Broil 7 minutes. Turn tenderloins; continue broiling until browned and cooked through, about 7 minutes more (a meat thermometer inserted in the center should register 160 degrees) Let rest at least 5 minutes before slicing.
- Make the orange-parsley topping: In a small bowl, stir together 1/4 cup finely chopped fresh flat-leaf parsley, 1 1/2 teaspoons minced garlic, and 1 1/2 teaspoons grated orange zest. Season with salt and pepper.
- To serve, cut each tenderloin diagonally into thick slices, then sprinkle with the topping.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.