Newspaper article St Louis Post-Dispatch (MO)

A Delicious Lemon-Pepper Pork That Should Have Been Chicken

Newspaper article St Louis Post-Dispatch (MO)

A Delicious Lemon-Pepper Pork That Should Have Been Chicken

Article excerpt

This is the pork tenderloin that was supposed to be a chicken. But it ended up being a delicious mistake.

I was aiming for a roasted whole chicken that was rubbed under and over the skin with a potent blend of coarse black pepper, kosher salt, dried thyme, garlic powder and lemon zest.

I pulled the chicken out of the refrigerator and started to unwrap it. The smell hit me hard. The chicken was spoiled. And I didn't have a spare.

But I did have a bowl full of the lemon-pepper seasoning. To make the best of it, I grabbed the only other fresh meat I had on hand a large pork tenderloin. I rubbed, oiled, roasted and drizzled it just as I'd been planning for the chicken. It was outrageously good, tangy and savory and salty.

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LEMON-PEPPER ROASTED PORK TENDERLOIN

Yield: 4 servings

2 lemons, zested

1 teaspoons kosher salt

1 teaspoon dried thyme

1 teaspoon garlic powder

teaspoon ground black pepper

1 tablespoon olive oil

1 -pound pork tenderloin

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