Meyer Lemon Sauce Recipe

Sliced pork tenderloin with meyer lemon sauce and sprig of fresh rosemary

This special citrus originated in China in the early 1900s and is named for the U. S. Department of Agriculture adventurer who brought them, as well as many other “plants of economic value for the USDA”  to the United States,  Frank N Meyer.  Among those other valuable plants was the soy bean.  How odd to have a lemon named after you, but that doesn’t begin to tell the strange and interesting story of this adventurer and lover of plants who lived an extraordinary life and met a mysterious death.

The Meyer Lemon is basically a cross between regular lemons (Eurejka or Lisbon) and Mandarin Oranges.  They posses the strengths of both parents-the tartness of a lemon with a sweet undertone of the Mandarin orange.  Thinner skinned than other lemons, their rounder fruit ripens on the tree. Juicy and floral, the Meyer lemon finds itself in many recipes.

Meyer Lemons sliced in half
Meyer Lemon Sauce
Votes: 1
Rating: 5
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If you like lemon flavor, you are in for a treat. This sauce, made with Meyer Lemons, has a citrus profile with a subtle sweetness in the background. Flavored with butter, garlic, white wine and fresh rosemary, this sauce is great on pork, chicken, fish or just about anything you can think about.
Servings Prep Time
40 Tablespoons 15 Minutes
Cook Time Calories per Serving
20 Hour 25
Servings Prep Time
40 Tablespoons 15 Minutes
Cook Time Calories per Serving
20 Hour 25
Meyer Lemons sliced in half
Meyer Lemon Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
If you like lemon flavor, you are in for a treat. This sauce, made with Meyer Lemons, has a citrus profile with a subtle sweetness in the background. Flavored with butter, garlic, white wine and fresh rosemary, this sauce is great on pork, chicken, fish or just about anything you can think about.
Servings Prep Time
40 Tablespoons 15 Minutes
Cook Time Calories per Serving
20 Hour 25
Servings Prep Time
40 Tablespoons 15 Minutes
Cook Time Calories per Serving
20 Hour 25
This is What You Need
This is What You Do
  1. In a cast iron skillet, melt 4 tablespoons of butter over a medium heat, then add the shallots and crushed garlic.
  2. Saute until the shallots are starting to soften, about 5 minutes.
  3. Add the flour and stir or whisk together until a light roux develops.
  4. Add the lemon zest, lemon slices and some kosher salt and pepper. Let the slices have direct contact with the bottom of the pan so they get a slight sear for a couple of minutes.
  5. Add in the Lemon juice, Worcestershire sauce, wine, stock and fresh rosemary, stir then increase the heat until starting to simmer.
  6. Add the 2 remaining tablespoons of butter and shake the pan while that melts.
  7. Continue to shake the pan while the butter melts and the sauce thickens slightly-about 5 to 10 minutes.
  8. Remove from the heat, remove the lemon slices and rosemary and ladle on top of sliced pork, chicken, veal or fish.
Recipe Notes

If you don't have Meyer lemons you can substitute 3 tablespoons of lemon juice plus 1 tablespoon of mandarin (or any other sweet orange) for the juice. The zest and slices of regular lemons or oranges will work fine.

 

Nutrition Facts
Meyer Lemon Sauce
Amount Per Serving
Calories 25 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.5g
Cholesterol 5mg 2%
Sodium 26mg 1%
Potassium 25mg 1%
Total Carbohydrates 1g 0%
Dietary Fiber 0.1g 0%
Sugars 0.1g
Protein 0.2g 0%
Vitamin A 1%
Vitamin C 2%
Calcium 0.1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Roasted Pork Tenderloin with Meyer Lemon Sauce

Sliced pork tenderloin with meyer lemon sauce and sprig of fresh rosemary

Meyer lemons are a cross between regular lemons and mandarin oranges. This combination creates a very special fruit…still has that distinct lemony flavor but with a background of  sweetness from the orange. Suited for the Louisiana climate, Meyer lemons are juicy and add a distinct but understated flavor to any dish.  Pork tenderloin’s mild flavor is perfectly suited for this delicious Meyer lemon sauce flavored with butter, wine, garlic and fresh rosemary.

Sliced pork tenderloin with meyer lemon sauce and sprig of fresh rosemary
Roast Pork Tenderloin with Meyer Lemon Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
If you like lemon flavor, you are in for a treat. This sauce, made with Meyer Lemons, has a citrus profile with a subtle sweetness in the background. Flavored with butter, garlic, white wine and fresh rosemary, it's great on pork, chicken, fish or just about anything you can think about. This recipe marinates a pork tenderloin with a smoky garlicky citrus-ey spice rub. When you add the sauce to the roasted tenderloin, watch out!
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
1 Hour 362
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
1 Hour 362
Sliced pork tenderloin with meyer lemon sauce and sprig of fresh rosemary
Roast Pork Tenderloin with Meyer Lemon Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
If you like lemon flavor, you are in for a treat. This sauce, made with Meyer Lemons, has a citrus profile with a subtle sweetness in the background. Flavored with butter, garlic, white wine and fresh rosemary, it's great on pork, chicken, fish or just about anything you can think about. This recipe marinates a pork tenderloin with a smoky garlicky citrus-ey spice rub. When you add the sauce to the roasted tenderloin, watch out!
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
1 Hour 362
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
1 Hour 362
This is What You Need
For the Rub
For the Sauce
This is What You Do
  1. Mix all ingredients for the rub together in a small bowl and set aside.
  2. Trim any loose parts off tenderloin and remove the silver skin.
  3. Rub olive oil all over the tenderloins then apply the rub liberally on all sides. Allow the rubbed tenderloins to sit for 30 minutes.
  4. Align both halves of the tenderloin so the thin end of one is matched with the thick end of the other.
  5. Lay Meyer lemon slices on top of the paired tenderloin and tie them together with the butcher twine-make sure the lemon slices are under the twine.
  6. Brush some olive oil on the lemon slices.
  7. In a heavy bottom cast iron skillet, sear the tied pork tenderloin over medium high heat on all sides, starting with the lemon slices first.
  8. Once seared, add about ½ cup of dry white wine to the pan then transfer the cast iron pan into the 425 degree oven and roast for about 30 minutes, until the internal temperature reads about 145-150 degrees on an instant read thermometer.
  9. Remove from the oven and place the pork tenderloin on a cutting board to rest. Loosely tent aluminum foil over it and allow the pork to rest while you prepare the sauce.
  10. If necessary, deglaze the cast iron pan with some water to remove any burned morsels on the bottom and wipe out with a paper towel.
  11. Using the same cast iron skillet, melt 4 tablespoons of butter over a medium heat, then add the shallots and crushed garlic.
  12. Saute until the shallots are starting to soften, about 3 to 4 minutes.
  13. Add the flour and stir or whisk together until a light roux develops.
  14. Add the lemon zest, lemon slices and some kosher salt and pepper. Let the lemon slices have direct contact with the bottom of the pan so they get a slight sear for a couple of minutes.
  15. Add in the Worcestershire sauce, lemon juice, wine, stock and fresh rosemary and increase the heat until starting to simmer.
  16. Stir well and bring to a simmer. Add the 2 remaining tablespoons of butter and shake the pan while that melts-simmer for about 5 to 10 minutes while the sauce thickens. Remove from the heat.
  17. Snip off the butcher twine and slice the pork tenderloin on the bias. Remove the lemon peels and rosemary from the sauce and spoon over the sliced pork.
Recipe Notes

If you don't have Meyer lemons you can substitute 3 tablespoons of lemon juice plus 1 tablespoon of mandarin orange juice (or any other sweet orange) for the Meyer Lemon juice. The zest and slices of regular lemon or oranges will work fine.

When mixing the rub, try to use no-salt lemon-pepper mix. If you can't find that, cut back or eliminate the extra salt.

I do not recommend purchasing the pre-marinated pork tenderloins that are available in the meat department.  First, they are generally high in sodium content and secondly, you want to control the flavor profile of your dish.

Nutrition Facts
Roast Pork Tenderloin with Meyer Lemon Sauce
Amount Per Serving
Calories 362 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 118mg 39%
Sodium 630mg 26%
Potassium 726mg 21%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 1g
Protein 31g 62%
Vitamin A 46%
Vitamin C 17%
Calcium 6%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

Cajun Dirty Rice

cajun dirty rice in a white bowl with green onions, yellow onion, garlic and fork

Dirty Rice is a traditional Cajun/Creole dish which combines browned meats and liver with onions, peppers, Cajun/Creole spices and cooked white rice. It gets it’s “dirty” description from the color of the browned meats and particularly the chicken liver. Dirty Rice is too bold and delicious to label it just a side dish, but it is a very popular accompaniment with meats, fowl and seafood. A version of this dish, and there are endless versions, will always be found at family gatherings and holiday celebrations in South Louisiana.

cajun dirty rice in a white bowl with green onions, yellow onion, garlic and fork
Sweet Daddy D's Cajun Dirty Rice
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
A traditional Cajun/Creole dish which combines browned meats and liver with onions, peppers, Cajun/Creole spices and cooked white rice. It gets it’s “dirty” description from the color of the browned meats and particularly the chicken liver. Dirty Rice is too bold and delicious to label it just a side dish, it is a very popular accompaniment with meats, fowl and seafood. A version of this dish, and there are endless versions, will always be found at family gatherings and holiday celebrations in South Louisiana.
Servings Prep Time
12 Servings 30 Minutes
Cook Time Calories per Serving
57 Minutes 391
Servings Prep Time
12 Servings 30 Minutes
Cook Time Calories per Serving
57 Minutes 391
cajun dirty rice in a white bowl with green onions, yellow onion, garlic and fork
Sweet Daddy D's Cajun Dirty Rice
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
A traditional Cajun/Creole dish which combines browned meats and liver with onions, peppers, Cajun/Creole spices and cooked white rice. It gets it’s “dirty” description from the color of the browned meats and particularly the chicken liver. Dirty Rice is too bold and delicious to label it just a side dish, it is a very popular accompaniment with meats, fowl and seafood. A version of this dish, and there are endless versions, will always be found at family gatherings and holiday celebrations in South Louisiana.
Servings Prep Time
12 Servings 30 Minutes
Cook Time Calories per Serving
57 Minutes 391
Servings Prep Time
12 Servings 30 Minutes
Cook Time Calories per Serving
57 Minutes 391
This is What You Need
This is What You Do
  1. Place chicken livers in water to simmer until tender, about 20 to 30 minutes. Let them cool then give them a rough chop and set aside; reserve the cooking water.
  2. In a dutch oven, melt the bacon grease over medium high heat.
  3. Maintaining a medium high heat, brown the beef and pork in the bacon grease; when the redness is gone (about 5 minutes), add the chopped chicken livers and mix well; cook together for another 5 minutes.
  4. Add the yellow onions, bell peppers and celery to the meats and saute until the onions are starting to brown, about 8 minutes.
  5. Stir in about half the green onions and then the garlic and continue to sauté for a couple of minutes until the garlic is aromatic.
  6. Add the creole seasoning and the Worcestershire sauce and mix well, continuing to sauté.
  7. Add the stock and a little of the reserved water from boiling the chicken livers; mix together well and bring to a high simmer, uncovered, until the liquid is reduced by a little more than half-about, 20 to 30 minutes.
  8. Mix in the cooked rice and blend well to incorporate all the ingredients. Taste and add kosher salt and ground black pepper to taste. Mix in the parsley and remaining green onions and cook on low another few minutes uncovered until all the liquid is absorbed.
  9. Sprinkle some of the reserved green onions on top when served.
Recipe Notes

For this recipe I use a combination of ground chuck (80/20) and ground pork. If you prefer to use one or the other, that's fine.

The chicken livers are an essential part of Dirty Rice. Many recipes call for using the gizzards also, so that is certainly an option.  Don't go overboard on the livers because they can certainly take over the flavor profile.  They should be a subtle background flavor, like all the other ingredients.

Remember that most commercial creole seasonings and commercial stocks have high salt content, so make sure that you taste as you cook before you add any more salt.

Nutrition Facts
Sweet Daddy D's Cajun Dirty Rice
Amount Per Serving
Calories 391 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 8g 40%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 123mg 41%
Sodium 543mg 23%
Potassium 203mg 6%
Total Carbohydrates 30g 10%
Dietary Fiber 2g 8%
Sugars 4g
Protein 20g 40%
Vitamin A 53%
Vitamin C 35%
Calcium 6%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.