The possibilities for adding citrus pizazz to your culinary creations stretches beyond just a smooth, round, tart little fruit. Fresh herbs like lemon balm, lend a light floral flair that can stand alone or pair with its yellow cousin to give pork tenderloin another depth of tastiness!
Lemon Balm is sweet and subtly lemon scented with a note of mint.
Lemon Balm Photo
By chatirygirl on Flickr
It also pairs with fish, poultry, vinegrettes, marinades, and sauces. Develop a delicate compound butter for rice, pasta, vegetables, and breads. Try balm in water instead of a lemon slice or crush some in cakes, custards, and ice cream.
Because of its antiviral and antibacterial qualities Lemon Balm is used today in herbal medicine to treat depression, anxiety, nervous disorders, and digestive upsets, and for lowering blood pressure.
Here's a juicy, zestful pork tenderloin and, if you have any leftovers, I've included a scrumptious sandwich idea for lunch!
Lemon, Rosemary, And Wine Pork Tenderloin
Ingredients
1 ½ lb. Pork tenderloin
1 Tbsp. Lemon Pepper Oil (you can also use olive or grapeseed oil)
¼ C white wine
¼ tsp. cayenne pepper
1 small onion
4 sprigs of fresh rosemary
6 stalks of fresh lemon balm or lemon verbena (plus a few more for garnish)
Directions
Add all ingredients into a gallon sized ziplock bag. Massage marinade into pork. Place in refrigerator for 2 to 4 hours.
Empty everything into a 2 quart casserole dish, cover, and bake for 30 to 40 minutes or until the internal temperature reaches 140 to 150 degrees. Remove and allow to rest for 10 minutes before slicing.
Now, what to do with that leftover chunk of tenderloin....It's wonderful in a salad, on a biscuit, or as shown here, panini style.
Pork, Pepper, And Onion Panini With Creamy Dressing
This isn't a traditional Italian sandwich as in pressed between a fancy perfect Panini preparing machine. I just used a good ole spatula to mash it down and seal all of the juicy deliciousness inside.
Ingredients
2 pieces of whole wheat, sour dough, or your choice of bread
4 1/2" slices of pork tenderloin
2 tsp. of olive oil
4 strips of bell pepper
2 slices of a medium onion
salt and pepper to taste
6 thin slices of Fontina, Swiss, or Pepper Jack Cheese
1/2 Tbsp. butter
creamy dressing (recipe follows)
Directions
In a small skillet heat oil over medium heat. Add peppers and onion, season with salt and pepper, and saute until crisp tender. Drain onto a plate with a paper towel.
Heat slices of pork in same pan for just a couple of minutes. Remove.
In the same pan melt the butter.
Lay out the bread and place the tenderloin on one slice. Evenly distribute the peppers and onions over the pork. Then add the cheese to the other side of the bread. Lay the sandwich open face in the pan and brown over medium to medium - low heat for about 10 to 15 minutes. Put slices together and press down with a spatula, or you can place a heavy pan on top to simulate a panini press. Continue cooking on each side until bread is browned and cheese is melted. Serve with the following dressing:
Creamy Dressing
Ingredients
1 Tbsp. mayonnaise
1/2 Tbsp. sour cream
1 tsp. dijon mustard
dash of cayenne pepper
Directions For Dressing
Mix all of the ingredients. You should be able to peel open the sandwich and apply the dressing or, you can spoon it into a dish and dip the sandwich in it.
Don't get stuck in a citrus rut. Explore the vast array of plants, each with their own individual lemony characteristics!
What herbs have you tried to add lemon flavor to your dishes?
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