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The Skillet Doctor’s Zesty Porchetta

Zesty Porchetta

Recipe courtesy of: The Nurse Cooktitioner

Yields 4 Servings


  • 2 lb. boneless pork tenderloin, trimmed of excess fat and silver skin
  • 1 Tbsp. coarse salt
  • 2 Tbsp. fresh parsley, chopped (for orzo and topping the tenderloin)
  • 3 Tbsp. canola or good high heat oil
  • 1 large shallot, chopped
  • 3 cloves of garlic, crushed (for the initial searing)
  • 2 medium apples, sliced in medium slices
  • 1 medium lemon, use half the juice for the apples
  • zest 1 medium lemon, for orzo
  • ½ lb. Brussels sprouts, sliced in quarters
  • ¼ cup chicken broth
  • ¼ cup J. Lohr Estates Seven Oaks Cabernet Sauvignon


  1. Rest the tenderloin at room temp, pat with olive oil, season with salt and pepper and crushed garlic.
  2. Heat 2 tablespoons of canola oil in cast iron skillet (we used a #11 Griswold 13”) sear until well browned, about 1 ½ - 2 minutes. Flip and repeat searing on all sides.
  3. Remove pork from skillet onto platter, cover with foil.
  4. Preheat oven to 375ºF (190 C).
  5. Heat the remaining tablespoon of canola oil in the skillet.
  6. Add the shallot and toss to coat in the oil. Add the apples and Brussels sprouts. Cook until the apples begin to soften.
  7. Pour the broth and cabernet over mixture and bring to a light simmer.
  8. Return the pork to the skillet, on top of the apple, shallot and Brussels sprouts mixture. Spoon the cooking liquid over the pork; if needed add ¼ cup more chicken broth. Transfer skillet to preheated oven.
  9. Bake for about 10 minutes, until the internal temperature reaches at least 145ºF (62 C).
  10. Meanwhile, prepare your orzo according to directions on package.
  11. Remove the skillet from oven and let the pork rest for 10 minutes before slicing.
  12. Serve over a bed of parsley and lemon zest orzo and the apple, shallot, Brussels sprouts mixture.
  13. Enjoy with a glass of J. Lohr wine

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