Terra Americana

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.

Adapted from Dorie Greenspan’s Around My French Table.

More from this classic cookbook:

• Cheese topped Onion Soup
• St Germain des pres Onion Biscuits
• Cheese Soufle
• Navarin Printanier

Photo Credit: Julie T Cecchini