Citrus season is here! I was able to get my hands on a ton of local grapefruit and have been developing a ton of grapefruit recipes from them. It’s been so much fun! This recipe is probably my favorite as it is an unexpected combination and it is absolutely delicious.
Over the past year I have been experiments with herbs I am less familiar with. It’s been a lot of fun and I have enjoyed the challenge of developing recipes that use them. Thyme is one of the herbs I have used sparingly in the past and am now looking to use more often.
I decided to use grapefruit as a marinade and add more into the pan while cooking. I was pleasantly surprised at how rich the flavor was after cooking. It was not the least bit tart and wasn’t overly sweet either, but it was rich and, honestly, decadent in my opinion. I decided to place in on a bed of arugula (rocket) lettuce and add some of the juice and grapefruits from the pan as dressing. It was ah-mazing.
Side note: Arugula pairs really well with fresh grapefruit I found. I made a salad using leftover arugula with some veggies and just fresh squeezed grapefruit juice as dressing then added extra virgin olive oil. It was divine.
If you aren’t a salad person I think this would pair well with roasted winter squash or cauliflower.
This recipe is gluten free, dairy free, nut free, and paleo.
Grapefruit Thyme Pork Tenderloin
- 1 lb pork tenderloin
- 2 large grapefruit
- 3 cloves garlic
- 5 sprigs fresh thyme
- 1 tbsp EVOO
- 1/2 tsp sea salt
- Remove tenderloin from packaging and pat dry. Rub with salt and olive oil. Place tenderloin in gallon ziploc bag (or glass container with lid if you avoid plastic).
- Cut one grapefruit in half and squeeze the juice into the bag.
- Mince garlic and remove thyme leaves from the springs. Add to bag and let marinade for at least 30 minutes.
- When ready, preheat oven to 375.
- In an oven safe dish, add tenderloin. Using the remaining 1 1/2 grapefruits, peel and remove plithe using just the meat of the fruit then surround the tenderloin in the pan.
- Cover with foil and cook for 25-35 minutes (every oven is different) until there is no pink remaining inside of the tenderloin.
- Remove from oven and enjoy!