We are grateful for permission to reprint this recipe from Laurey Masterton’s book “The Fresh Honey Cookbook.” Masterton was a beloved member of the Asheville food community who passed away in 2014. Her inspiration for this recipe came from her travels in Italy.
“On a trip to Tuscany, I was wowed by a dinner of local pork chops served with a sweet onion confit made with sugar,” she writes. “The flavor stayed with me, and after making my version of that dish a number of times, I decided to play with it using honey and fresh fruit. Here’s what I came up with.”
Assorted root vegetables, cut into 1 ½- or 2-inch pieces
Preheat the oven to 375°. Drizzle the pork with 1 tablespoon of the olive oil and season with garlic, salt, and pepper.
Heat a large cast-iron skillet over medium-high heat. Add the remaining 1 tablespoon of the oil and swirl to coat the surface of the skillet. Add the tenderloins and sear on both sides, turning, about 2 minutes. For ideal browning on all sides, curve each tenderloin close to the sides of the skillet, leaving a space in the center. Remove from the heat.
Combine the mustard and honey in a small bowl; blend well and then spoon the mixture over the pork. Layer the orange slices under the pork, lining them up in the center of the pan and overlapping to fit. Place the tenderloins, side by side, on top of the oranges. Arrange root vegetables around pork.
Place the skillet in the oven and roast until the internal temperature reads 145° on an instant-read meat thermometer and the vegetables are tender.
Remove the skillet from the oven and squeeze the lemon over the pork. Let stand 5 minutes and transfer the pork to a cutting board. Cut the meat on the diagonal into 1-inch-thick slices. Arrange a slice or two of the oranges on each plate and fan the sliced pork on top. Spoon the pan juices over the pork and the vegetables around it.