Limoncello Basted Pork Tenderloin

Mr M took over in the kitchen this evening a whipped up some magic on the hob, right when I was about to announce we didn’t have anything to eat! Well, there might not have been much in the fridge but there certainly was Limoncello in the cupboard. An utterly inspired, tender flavorsome delicacy, that took no more than 30 minutes from start to finish. Limoncello Basted Pork Tenderloin served with Button Mushrooms & Asparagus.

Limoncello Basted Pork Tenderloin

For 2 people:

30g (1 oz) butter

300 – 400g (0.6 -0.8 lb) pork tenderloin

200g (0.4 lb) button mushrooms

75ml (2.5 fl oz) limoncello

75ml (2.5 fl oz) water

1-2 cloves of garlic

Sea salt & freshly ground pepper

1 tsp sage

1/2 tbsp extra virgin olive oil

10 – 12 asparagus spears

1. Melt the butter in a hot sauté pan, then place in the whole piece of pork tenderloin and seal it, frying until the surface is golden. Season with the sage, salt & pepper

2. Add the coarsely chopped garlic to the pan, pour over the limoncello and turn down the heat to mid-range, and put your meat thermometer into the center of the pork.

3. Cover the sauté pan and leave it simmering for 5 minutes while you wash and half the button mushrooms.

4. Add the button mushrooms and spoon the juices over the pork. As the limoncello starts to reduce, add some of the water. Cover the pan again once this is done.

5. Wash and prepare the asparagus. Bring salted water to the boil in preparation for cooking them. Check on the pork in the meanwhile, adding the remainder of the water as the sauce reduces, and spooning the sauce over the meat and mushrooms.

6. Once the pork has reached an internal temperature of 63-69C (145-160F) remove the sauté pan from the heat and let it stand for 3 minutes.

7. Cook the asparagus in boiling water for 3 – 4 minutes, while you slice the pork

8. Drain the asparagus and season with salt, pepper and a splash of olive oil.

Linking Limoncello basted pork tenderloin to #TastyTuesday & #RecipeoftheWeek

For more delicious recipes, check out Grilled Beef, Squash Medley and Tomatillo Salsa,

Roasted Vegetable, Feta & Walnut Salad with Sun Dried Tomato Pesto

and Californian Eggplant & Halloumi Burgers