J. Lohr | The Skillet Doctor’s Zesty Porchetta

Ingredients

• 2 lb. boneless pork tenderloin, trimmed of excess fat and silver skin
• 1 Tbsp. coarse salt
• 2 Tbsp. fresh parsley, chopped (for orzo and topping the tenderloin)
• 3 Tbsp. canola or good high heat oil
• 1 large shallot, chopped
• 3 cloves of garlic, crushed (for the initial searing)
• 2 medium apples, sliced in medium slices
• 1 medium lemon, use half the juice for the apples
• zest 1 medium lemon, for orzo
• ½ lb. Brussels sprouts, sliced in quarters
• ¼ cup chicken broth
• ¼ cup J. Lohr Estates Seven Oaks Cabernet Sauvignon