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.



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Photo Credit: Julie T Cecchini

  FFWD; Fresh Orange Pork Tenderloin



Boneless Crown Roast of Pork with Cranberry Apple Stuffing

boneless crown roast of pork with cranberry apple stuffing
For me, the holidays don't end until the Bafana comes.  This year little christmas falls on Sunday.  A perfect day to have a get together to undecorate and sit down for another terrific meal.
Crown roast of pork is my favorite celebratory centerpiece.  I learned a love of pork roasts from my Nana and this amazing recipe has very fond memories.  Local pork and apples from Outlook Farm are must ingredients.
  • 5 lb crown pork roast - smaller roasts wont have the bones in
  • 2 cups chopped cranberries
  • 1/4 cup white sugar
  • 1/2 cup butter
  • 2 onions, chopped
  • 2 cups chopped celery
  • 2 tbsp Midwestern Garden Radish
  • 8 cups  cornbread croutons
  • 2 apple - peeled, cored, and chopped
  • 1/2 cup apple juice
  • 1 egg

Preheat oven to 375 F . Season pork roast with 1 tbsp Midwestern Garden Radish, then place on a rack in an open roasting pan, rib ends down. Bake for 2 hours. Roast will be only partially cooked. Combine cranberries and sugar and mix well; set aside. Melt butter or margarine in a large skillet, add onions and celery and saute until tender. Add cranberry mixture, remaining Pork Roast Seasoning, bread cubes, apples, apple juice, and egg. Toss well. After the two hours, remove roast from oven. Turn rib ends up and fill cavity with cranberry/apple stuffing. Insert meat thermometer between two ribs in the thickest part of the meat, making sure that end of thermometer does not touch any bone. Return stuffed roast to oven and continue roasting for about 1 1/2 hours or until internal temperature of meat reaches 175 F. (If stuffing becomes too brown, cover it with aluminum foil.)

crown roast of pork with cranberry apple stuffing

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Photo Credit - Julie T Cecchini