Pink grapefruit marinated pork tenderloin

Chef, Randy Feltis shares this delicious pork tenderloin recipe marinated with pink grapefruit, perfect for a spring family dinner.


Serves
4

INGREDIENTS

Glazed Spring Veggies

METHOD

  1. Preheat oven to 450F degrees.
  2. Remove excess silver skin from pork and set aside.
  3. In a plastic bag add garlic, dijon, olive oil, honey, white wine, thyme and grapefruit zest and juice. Mix around until all ingredients are comfortable with each other.
  4. Add pork tenderloin and let the party mingle for at least 4 hours to a maximum of 24 hours.
  5. ‎Remove pork from marinate and pat dry. Season with salt and pepper.
  6. In a large cast iron pan, at high heat, add 3 tablespoons of vegetable oil. Once oil is smoking, sear the tenderloins.
  7. The marinade will allow deep caramelization. Once great color appears, rotate and place in 450F degree oven for 8 minutes or until slightly firm.
  8. Remove and let rest for at least 10 minutes. Carve and enjoy the best Pork you have ever put on your fork.

Glazed Spring Veggies

  1. In a medium sauté pan on medium heat, melt butter in olive oil and lightly toast shallots and carrots (do not cook just toast).
  2. Add peas, radish, cucumber and rosemary, continue to lightly sauté for one minute.
  3. Add honey and create a shiny glaze and finish with vinegar, salt and pepper.
  4. Remove from heat and serve on a large platter.

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