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
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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, 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
Here's What You Need
For the Rub
For the Sauce
Here's 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.

Chicken Penne

Sweet Daddy D's Chicken Penne
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This simple pasta dish with chicken and flavored with fresh tomatoes and spinach will be a hit with the whole family, especially the cook!
Calories Per Serving
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. Prepare the penne as directed on the box; set aside. Reserve some of the pasta water
  2. Apply the Chicken Seasoning liberally to the chicken tenders and set aside
  3. Peel the tomatoes by lightly making a cross hatch over the stem end trying just to pierce the skin. Drop in heavily boiling water a few at a time for 4 or 5 minutes, then remove to an ice batch. After a few minuted in the ice batch, the skin should easily peel off. Rough chop the tomatoes and set aside in a bowl.
  4. Add a couple tablespoons olive oil to pan over medium high heat, saute/grill chicken in sauce pan until browned on all sides. remove from pan and set aside.
  5. Add more olive oil to pan; sauté onions until softened, scraping brown specs off bottom of pan;
  6. Add garlic and tomatoes, fresh basil, thyme, and oregano and sauté until the onions start to caramelize, about 4 to 5 minutes [maybe deglaise with a little dry white wine]
  7. Add white wine and let it simmer until reduced by half
  8. Add the fresh spinach, mix well, cook until starting to wilted, about 2 minutes.
  9. Add cooked panne a little at a time to the pan and mix well. You may not use all of the pasta, just make sure its all coated with the sauce. Add a couple tablespoons of the pasta water and mix well.
  10. Add browned chicken tenders; mix well.
  11. Add a drizzle of olive oil and the Parmesan cheese and toss all together.
  12. Taste for salt and fresh ground pepper
Recipe Notes

Serve with fresh grated Parmesan cheese and crusty French bread

Creamy Spinach with Mushrooms

Creamy Spinach with Mushrooms-Close Up
Creamy Spinach with Mushrooms
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Spinach is the ultimate side dish-it's rich and flavorful and goes well with many things. Its great by itself but can be dressed up in unbelievable ways. It also freezes well and is great fresh. This recipe takes a nice creamed spinach and blends in sauted mushrooms for a wonderful side dish-rich and flavorful and goes great with steak, pork chops, chicken, etc., etc.
Servings Prep Time
6 Servings 10 Minutes
Cook Time Calories per Serving
30 Minutes
Servings Prep Time
6 Servings 10 Minutes
Cook Time Calories per Serving
30 Minutes
Creamy Spinach with Mushrooms-Close Up
Creamy Spinach with Mushrooms
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Spinach is the ultimate side dish-it's rich and flavorful and goes well with many things. Its great by itself but can be dressed up in unbelievable ways. It also freezes well and is great fresh. This recipe takes a nice creamed spinach and blends in sauted mushrooms for a wonderful side dish-rich and flavorful and goes great with steak, pork chops, chicken, etc., etc.
Servings Prep Time
6 Servings 10 Minutes
Cook Time Calories per Serving
30 Minutes
Servings Prep Time
6 Servings 10 Minutes
Cook Time Calories per Serving
30 Minutes
Here's What You Need
Herb and Spice Blend
Here's What You Do
  1. Add 2 TBS butter to sauté pan over medium heat
  2. Add shallots to pan when butter has begun to foam and sauté until starting to clear.
  3. Add garlic, sauté until aromatic-about 1 to 2 minutes
  4. Add mushrooms and sauté for about 5 minutes
  5. Add 1 TBS of butter and the Herb and Spice Blend and mix well.
  6. Continue sautéing mushrooms and spices until starting to brown, stirring often so it doesn't stick.
  7. Deglaze with white wine, mixing well and getting the fond off the bottom of the pan. Allow to reduce to about half.
  8. Add remaining 1 TBS butter and the cream, mix well and bring to a simmer.
  9. When butter is melted, add the spinach. Mix well and simmer until thickened.
  10. Add Romano cheese and mix well.
  11. Taste for seasoning and add salt and pepper as needed.
Recipe Notes

Using the frozen spinach which can be steamed in the bag (in the microwave) really makes this easy. Once steamed, place the spinach in a colander or strainer to let any liquid run out. If you use regular frozen spinach, drain all the liquid then squeeze the excess liquid out.

Many commercial creole seasonings (and lemon pepper) have a lot of salt, so keep that in mind when you use these products.

There is no Nutrition Label for this recipe yet.