Fresh Orange Pork Tenderloin

2.08.2013



I finally found pork tenderloin just in time to make this recipe. This year the FFWD group has put me to the test, and I have to admit I didn´t quite pass.
I couldn´t find chicken livers, and after looking for them in two butcher shops, I decided not to make the chicken liver gateaux, which I regret since I love chicken liver pate. Then the cellophane noodles and shrimp were not happening given that I don´t like shrimp and those slimy noodles by themselves, well, not appealing at all.


So I started this month with the eagerness of the guilty, only to find out that, apparently, brussels sprouts are not easy to find in summer. I say apparently because I know the guys at the shops will say anything to stop me from starting to ask for details. And this time I went to no less than five places, not a single sprout in sight. So the brussels sprouts with butternut squash didn´t happen, and I was really looking forward to them also.


So when I went to the supermarket last Saturday and couldn´t find pork tenderloins, something they always have, I became suspicious. Could it be that I was being tested? See what you come up with in-the-middle-of-the-summer-when-most-of-us-are-freezing kind of test? 

So I went to another shop on Monday and they were closed. Back to the supermarket on Tuesday and still no pork. I went back again yesterday and bought three trays, that´s 6 pork tenderloins which will be frozen along with different berries that I stashed to make it through my winter/most of you people´s summer, just in case. I will not fail a pork tenderloin test again. Or a berry one I assume.


The recipe itself was good. Not great. Not deserving of an exclamation point except for the fact that it´s a very lean dish. The 1 tablespoon of butter can be avoided, and the rest is just oranges, pork tenderloin and green onions. That is, unless you eat it with a bowl of buttery mashed potatoes.
The pork tenderloin is cut into portions, seared in a tablespoon of butter and some oil, and then orange juice, zest, green onions and cardamom are added and, after cooking for ten minutes, some orange segments go into the skillet and you´re done. Very easy.


I had read Susan´s comments before making this, one of the perks of cooking at the last minute. She found it bland. So with that in mind I added quite a lot of black pepper. And I left it uncovered after adding the orange juice. That way it reduced as much as it could, thickened a bit and I even managed to get it scorched in some parts, which was a good thing since it added some flavor. But not a whole lot. So cooking it covered, as the instrutions said, doesn´t strike me as a good idea. 


In the end I also cooked it about half the time it said, because one thing I do.not.like.at.all is overdone pork or beef. Unless it´s braised, which this was clearly not.
As is, the best part of this recipe was cutting the oranges in segments, which is a neat thing to do for the first time. It is an interesting flavor idea, but I would add maybe some coriander and honey to make it more flavorful and syrup-y.
You can find the recipe here.



28 comments:

  1. Wow - you are dedicated to hunt down your meat like that :-)
    Sorry this wasn't a huge hit for you - it looks cheery (and summer worthy).

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  2. I actually really enjoyed this one. Not my favourite way to cook a gorgeous tenderloin but I was glad I tired it and I loved the flavours. Pretty plating!

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  3. You HAVE been put to the test trying to crank out these winter recipes! I liked this, but not enough to make it again. Yours looks good to me!

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  4. Good for you for persisting! It's good to see a French Friday post from you again! I kinda liked this as Dorie had it, but I don't think I'd mind a little more reduction on the sauce, so maybe I'll try cooking it uncovered next time. I added balsamic vinegar to mine, but I think honey would work too. Yours does look great, that's for certain! Nice job!

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  5. Nice to know you read my comment - this one just didn't do it for us. I admire your persistence in finding ingredients we take for granted. We get produce imported from South America so we can find most things year-round. Although, I have to tell you, our market only had 5 Brussels Sprouts and they are in season here. Luckily, I found a packet of fresh ones that had been prepped to throw in the microwave so I was able to use those.

    Happy Valentine's Day! xoxo

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  6. Your pictures are gorgeous. I think a good dose of pepper was a good idea anything to off set the sweetness of the orange I used dry white wine. Nicely done.

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  7. Good idea to add the coriander and honey - it looks delicious and I love the idea of the orange with the pork :)
    Mary x

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  8. Yummy !!

    I love your blog and your univers
    Please come visit my blog - Kisses
    http://www.mademoisellemode.com/

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  9. You really have been put to the test recently! This sounds like a nice recipe. Way to be persistent!

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  10. This looks beautiful my friend, very unique in its flavours but they work together :D

    Cheers
    Choc Chip Uru

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  11. i wouldn't have guessed it wasn't an instant favorite; it looks great! i can only imagine how good your food must taste when you love it!

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  12. This made my mouth water it looks so good.

    Deedra-
    http://www.atmycounter.blogspot.com

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  13. The dish looks appealing and delicious. I'm glad your found the tenderloins, they are a great thing to
    keep handy in the freezer. Since I only prepared half the recipe I froze the other piece for another time.
    It comes in handy and cooks very quickly. Have a great weekend.

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  14. You've been put to the test to find ingredients, and I've just gone rogue with many of this year's recipes! I stuck by the ingredients and instructions this week though, and I think it was a fine recipe, but I have tweaks in mind if I were to make it again. Good job being so persistent!

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  15. Great meal! I love cooking with citrus fruits!

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  16. I agree with you, good but not great... It looks quite elegant though. I admire your persistence, cooking with upside down seasons where you live.

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  17. I skipped the chicken liver, too, so I'm glad we were both able to make the pork tenderloin!

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  18. Paula, lovely looking presentation of your Fresh Orange Pork Tenderloin - we enjoyed this dish quite a bit but I had made quite a few changes to the recipe - I like all the colors in your dish, orange and green are just wonderful on a plate.
    Have a good Saturday!

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  19. I agree with you about this dish. It was only ok, and definitely needed something (more than what I did!). I'm not sure you've missed much, though I'm sure it's been frustrating. I couldn't make myself prepare the shrimp dish with all of that tomato sauce! Your dish looks wonderful at least!!

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  20. I know that you've not had luck findiing ingredients this Winter (I mean Summer). You certainly must be weary of it being all about we North Americans, huh? As I say over and over, you are a very good sport and must really enjoy our companionship. Thank you. I think many of us felt as you did that there just was something lacking - the zing - to this dish. For me, it would have been more cardamon (egads that spice was expensive and I couldn't even taste it) and keeping the tenderloin intact. Would it have been easier to find a piece of tenderloin, Paula, rather then slices? I sorta liked the orange/pork combo but just wasn't crazy about the delivery. You may not be able to find FFWD ingredients, Paula, but you certainly are making, baking and posting about the wonderful sweet treats you are baking. I am peddling fast these days because of my April 1st move and haven't been commenting as much but I do subscribe and read everything you post. After April 1st I will be a more active commenter.

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    Replies
    1. I don´t think I´ve ever seen a tenderloin sold in slices, it´s always whole. I really do like FFWD, the human part is wonderful! I pulled out of groups where I didn´t feel something extra.

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  21. What delightful, colorful photos! Almost makes it look like a stew! I've roasted tenderloin since doing this and it only confirms for me that cutting this up was a crime. But this does look fantastic! Great job.

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  22. I have to comment on your photos- they are REALLY spectacular. I feel like I am viewing a Bon Appetit article on this recipe :) Overall we liked it but I think you nailed it with no exclamation point needed. And while I had no trouble getting the ingredients, I do think that the familiarity with the ingredients vs some of the last few weeks made my family a bit more welcoming to the overall results. Great job and bonus points for effort !!

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  23. It looks beautiful. I think leaving the cover off the pan was a good idea, too. I don't think I'd make this again, but I'm glad I tried it. Your efforts to hunt down the tenderloin are admirable!

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  24. This sounded so good until I read what you wrote. No exclamation point?? How sad. And how sad that you couldnt make the chicken liver gateau... Still, it looks beautiful and I think it is worth tinkering with the recipe... Some shallots? Chile pepper flakes? Deep, dark, buttery Morococan olives? I am willing to try as we have so many oranges from our tree...

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    Replies
    1. It lacked flavor as it was written. I marinated the other tenderloin I have with orange juice, honey, red pepper flakes, garlic (not for you), green onions and soy sauce. It was very good, but still have to work on it.

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  25. your photos make me drool! :) looks great, but dont let not finding the ingredients discourage you, we all go through that from time to time it seems!

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