J. Lohr | The Skillet Doctor’s Zesty Porchetta
Savor juicy pork tenderloin nestled with apples and Brussels sprouts, elevated by a splash of J. Lohr Estates Seven Oaks Cabernet Sauvignon. A delectable…
Keywords
- brussels
- pork
- skillet
- sprouts
- medium
- lemon
- apple
- shallot
- apples
- zest
- oven
- sliced
- tenderloin
- orzo
- rest
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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
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