My Nana loved pork. Tenderloins were often on the Sunday table when she visited. It is definitely one of the most versatile options a cook can have. My favorite part of it is anything you do with it is low maintenance.
This recipe offers a fresh take on this lean and tender cut of pork. It was perfect for a winter weekend dinner. After a mountainous 5 mile snowshoe excursion I was prepared to enjoy Dories twist, but a bit to lazy to take all her steps. A simple way to create a sensation for our Sunday supper. This is what I did;
- 1 pork tenderloin, sized to suit your family
- Butter or Earth Balance (soy butter)
- 1/2 to a whole medium bermuda onion, sliced
- 4 to 6 seville oranges, sliced with rind intact
- Freshly ground pepper
- Sea Salt
- Coriander, freshly ground if possible
Rub butter all over the tenderloin. Place in a casserole dish. Add onion and orange slices. Season with salt, pepper and coriander. Roast in a 425 f preheated oven for 12 to 15 minutes, or until the meat is no longer pink.
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Photo Credit: Julie T Cecchini