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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 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.

 

Limoncello Basted Pork Tenderloin with Button Mushrooms & Asparagus

Linking Limoncello basted pork tenderloin to #TastyTuesday & #RecipeoftheWeek

Limoncello Basted Pork Tenderloin with Button Mushrooms & Asparagus

 

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

 

 

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21 Comments

  1. That looks utterly delicious! Made even better by the fact it was an improvised meal! Mel #TastyTuesdays

  2. Wow this is like Michelin starred fare-stunning food stills and delicious flavours, I adore limoncello but wouldn’t think to pair with pork, bet it works beautiful-the tender pork with the sweet sharp lemon! Yum! Thanks for linking up to #tastytuesdays

    • Always so inspired by #tastytuesdays …& it’s such a great reason to make sure to make something wonderful every week! I’m eating way more beautifully presented food since joining in with your link @HonestMum 😉

    • Sooo true! Having just got back for California, the girls reunited with all their friends and us reunited with our oven and hob <3 ...They ate dinner with neighbors & we were left to fend for ourselves ...Dinner for 2. The last time we did that was MONTHS ago!

    • I forgot to say! If you don’t have Limoncello, you can still just grab whatever you have in the cupboard! Enjoy 🙂

  3. I don’t think I’ve ever bought Limoncello in my life but you’ve certainly persuaded me with this post. Sometimes I find pork a little dry but done right, it’s so delicious so thanks for sharing this recipe 🙂

    • Ooh you’re in for a treat 🙂 If you pour liquid (any… Mr M frequently reaches for the whisky bottle) over the Pork Tenderloin, keep the pan covered and use a meat thermometer – I promise you you can’t go wrong! You are going to have a delicacy in 100 different ways, whichever liquid, herbs or spices you choose to use! Happy cooking

    • I don’t think you can ever go far wrong basting your meat in something so delicious 🙂
      Thanks for popping by @twiceamummydoublethefun

  4. This sounds absolutely mouth watering. I will put this on my list to try out. I never know how to cook cork tenderloins now I do thank you!! #tastytuesdays

    • Ohhh you’re in for a treat! Tenderloins are so so easy to cook, and SO quick! An ultimately wonderful feature, not to mention juicy and great at absorbing flavours so you can play around with whatever strikes your fancy! Happy eating 🙂

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