Fresh Orange Pork Tenderloin is a simple way to prepare pork tenderloin with a double hit of citrus!
Fresh Orange Pork Tenderloin
When I revealed to Bill that an upcoming FFwD recipe featured pork tenderloin, he suspiciously asked, “Is it curry?’ The one or two curried entrees from Dorie have scarred him for life. He let out a sigh of relief when I reassured him that there was no curry involved in this week’s recipe for Fresh Orange Pork Tenderloin. My initial reaction, though, was that it was rather odd to pair fresh oranges with pork.
A Typical Verdict
First, I sauteed thick medallions of seasoned pork in butter and olive oil. Next, I added freshly squeezed orange juice, orange zest, scallions and crushed cardamom seeds which simmered to form a sauce. I reserved the supremed (process of removing rind and cutting out the orange segments) oranges till the last minute and tossed them with the sauce before serving. I found Cara Cara navel oranges at the market. Their red flesh and sweetness make them irresistible. The meat was tender and flavorful, but not sure how I felt about biting into the cardamom pieces. Maybe a pinch of ground cardamom would have sufficed.
Bill’s verdict was that the orange taste was overwhelming….figures. I think he would have enjoyed it with less orange zest as he is a huge fan of duck a l’orange. Some of my fellow Doristas were quite fond of this Fresh Orange Pork Tenderloin, so check out the reactions on the French Fridays with Dorie website and let me know what you think.
This week’s recipe can be found in the Washington Post.
I will be skipping next week’s Coeur a la Creme as I will be sharing another version this Sunday for our Valentine’s Sunday Supper.