TWD: Foccacia with sprouted spelt flour
It's time ... Let's celebrate Chinese New Year

Ffwd: Fresh Orange Pork Tenderloin

FFWD; Fresh Orange Pork Tenderloin

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;

FFWD; Fresh Orange Pork Tenderloin

  • 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.

  FFWD; Fresh Orange Pork Tenderloin

Adapted from Dorie Greenspans Around My French Table.

 

 

More from this classic cookbook:

Photo Credit: Julie T Cecchini

  FFWD; Fresh Orange Pork Tenderloin

 

 

Comments

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Sara

I like how you adapted this while staying true to the base of the dish. It certainly sounds a lot easier to make! And it looks great. Nice job!

Julie

Thanks Sara!

Tammy Circeo

OK ... Your adaptation is wonderful! Absolutely beautifully presented, too.

Cher

Your version is one of the most lovely I have seen this week. Beautifully done.

Terra Americana

What a lovely thing to say. Thank you Cher!

nana

That is beautiful and such a simple way to create the same flavor that Dorie was looking for. Great
job. Have a wonderful weekend.

Candy

I agree with Cher. Your dish looks wonderful, and I'm sure it was delicious too. Hope you enjoy your weekend!

Betsy

Your version is inspiring, Julie! It seems so much easier, and more elegant, than the original. I like it! I found the sauce very boring, but your version, which doesn't dilute the flavors with lots of juice, seems tastier. Nice job!

Teresa

Beautiful! Your version sounds and looks delicious.

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