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Lemon and Anise Pork Tenderloin

15 minutes Cook time 15 minutes Prep time 4 servings


Lemon and caper mayonnaise


In The Oven

  1. Place oven rack in middle position. Preheat oven to 190 °C (375 °F).
  2. In a bowl, combine lemon zest, anise seed and garlic. Add tenderloins and coat in mixture.
  3. In a large oven-safe skillet set over medium-high heat, heat oil and brown pork tenderloins for 2 minutes on each side. Season with salt and pepper. Cook for approximately 10 minutes or until the thermometer in the centre of the tenderloin reads 60 °C (140 °F) for medium rare. Let stand for 10 minutes.
  4. Meanwhile, prepare the mayonnaise. Heat wine, lemon juice and honey in a small saucepan set over high heat. Reduce by half. Remove from heat and let cool.
  5. In a bowl, whisk mustard and egg yolk together. Gradually add oil, stirring constantly to emulsify. Add white wine reduction and capers. Season with salt and pepper.
  6. Slice pork tenderloins. Serve with rapini and orzo. Serve with mayonnaise and garnish with fried capers, if desired. To prepare the fried capres, drain and dry capers. In a skillet set over medium-high heat, heat a drizzle of olive oil and fry 60 mL (¼ cup) capers for about 2 minutes. Set aside on a dish lined with paper towel.

On the BBQ

  1. Preheat barbecue to medium.
  2. For medium rare, grill pork tenderloins on all sides for about 15 minutes or until a thermometer inserted in the centre of the meat reads 60 °C (140 °F). Transfer to a plate and let stand for 10 minutes.

Nutritional value (per serving)

  • 541 calories
  • 35 g of protein
  • 38 g of fat
  • 9 g of carbohydrates
  • 1 g of fibre
  • 5 g of sugar
  • 298 mg of sodium
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