Citrus Spiced Roasted Pork Tenderloin
Charlie Palmer | Yield: 6
Chef Charlie Palmer of Aureole squeezes fresh lemon juice over pork tenderloin before roasting it on a bed of carrots and baby onions tossed with white balsamic vinegar. The resulting dish is light and bright with flavor.
- 6 whole bulb onions, with greens, 2 inches wide, cut in half
- 8 to 10 whole carrots, peeled
- 2 tablespoons olive oil, plus more for serving
- Salt and coarsely-ground black pepper
- 4 tablespoons white balsamic vinegar
- 4 pounds D'Artagnan Berkshire Pork Tenderloin, untrimmed
- 1 lemon
- 4 sprigs rosemary, plus more for serving
- In a large bowl, combine the halved onion bulbs and carrots with olive oil. Season with salt and pepper. Toss with white balsamic vinegar. Once thoroughly combined, layer the vegetables in the bottom of a roasting pan. Set aside.
- For the pork loin, score the pork fat by lightly pressing a sharp knife into the fat layer in diagonal parallel lines from both directions, forming diamond-shaped markings. Do not slice into the pork loin beyond the fat layer. Squeeze lemon juice over fat. Sprinkle salt and pepper over entire pork loin and cover the fat layer with rosemary sprigs.
- Next, tie the pork loin with six ties of butcher’s string, evenly spaced over loin. Set roast on top of seasoned vegetables in roasting pan. Place pork loin in wood fire oven and cook for 35 to 40 minutes or until desired temperature. If using a conventional oven, cook for 55 to 70 minutes at 450 degrees F. If pork begins to brown, make a tent with aluminum foil to cover loin.
- Remove the roasting pan from the oven and remove pork loin from pan. Place pork loin on a cutting board to rest for 15 minutes and keep vegetables in a warm place until ready to serve. Remove strings and slice the roast into 1/2-inch slices. Place slices on a large platter and arrange roasted vegetables around pork loin. Garnish with fresh sprigs of rosemary and drizzle with extra-virgin olive oil.