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Spiced Pork with Preserved Lemon Sauce
You probably won't need all the dry rub, but it's good on anything from vegetables to fish as well.
What you need
- 1.5 lb. thick loin chops or 1 pork tenderloin cut into 6 pieces
- 1 1/2 tsp smoked paprika
- 1 tsp ground coriander
- 1/2 tsp crushed pepper flakes
- 1 tsp Kosher salt
- 2-4 sections (1/2 - 1 whole) preserved lemon, pulp discarded, rind finely minced
- 2-3 cloves garlic, minced
- 1 shallot, minced
- Fresh ground pepper
- 3 Tbl plus 1 Tbl fresh parsley minced
- 1/4-1/3 cup dry white wine
- Fat
How to make it
- Preheat oven to 400º
- Pat pork pieces dry with paper towels
- Make a dry rub; combine paprika, coriander, pepper flakes and salt and dust all sides of pork pieces heavily adding ground black pepper on both sides - let stand 15-20 minutes
- Heat fat in a skillet large enough to hold pork pieces in a single layer (12 inches or so)
- Sauté over medium-high about 1 minute per side until browned on all sides
- Remove pork to a plate and reduce heat to medium
- Add to the pan; shallot, garlic and lemon and sauté until shallot is translucent - about 2 minutes
- Add wine to deglaze and scrape up all bits stuck to pan
- Add 3 tbl parsley and return pork to pan
- Place pan in oven for 15-25 minutes until pork is cooked to your taste
- Remove from oven and set pork aside, increase heat and reduce pan sauce until slightly thickened
- Serve pork topped with pan drippings spooned over the top and fresh parsley garnish
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