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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. 1.5 lb. thick loin chops or 1 pork tenderloin cut into 6 pieces
  2. 1 1/2 tsp smoked paprika
  3. 1 tsp ground coriander
  4. 1/2 tsp crushed pepper flakes
  5. 1 tsp Kosher salt
  6. 2-4 sections (1/2 - 1 whole) preserved lemon, pulp discarded, rind finely minced
  7. 2-3 cloves garlic, minced
  8. 1 shallot, minced
  9. Fresh ground pepper
  10. 3 Tbl plus 1 Tbl fresh parsley minced
  11. 1/4-1/3 cup dry white wine
  12. Fat

How to make it

  1. Preheat oven to 400º
  2. Pat pork pieces dry with paper towels
  3. 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
  4. Heat fat in a skillet large enough to hold pork pieces in a single layer (12 inches or so)
  5. Sauté over medium-high about 1 minute per side until browned on all sides
  6. Remove pork to a plate and reduce heat to medium
  7. Add to the pan; shallot, garlic and lemon and sauté until shallot is translucent - about 2 minutes
  8. Add wine to deglaze and scrape up all bits stuck to pan
  9. Add 3 tbl parsley and return pork to pan
  10. Place pan in oven for 15-25 minutes until pork is cooked to your taste
  11. Remove from oven and set pork aside, increase heat and reduce pan sauce until slightly thickened
  12. Serve pork topped with pan drippings spooned over the top and fresh parsley garnish

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