Spiced Pork with Preserved Lemon Sauce Recipe

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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.

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

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

Questions about this recipe?