French Fridays with Dorie
Thank goodness it is Friday. After work today, I will be thankful for a long weekend. I have to say that I am much happier about the recipes so far for February than the January recipes. This week's dish has so much flavor from just a few ingredients. After cutting the pork tenderloin into four pieces, I browned them in some butter and canola oil. Once they were browned I added the juice from a couple of oranges, some zest, sliced scallions and seeds from four crushed cardamom pods. I added the orange segments the last few minutes of cooking. Since I am a little leery about cooking pork, I tested it for doneness with an instant read thermometer.
The end result is the most flavorful dish. The sweetness from the orange slices combined with the earthiness of the cardamom makes such a wonderful sauce that is delicious served over rice. This is definitely a keeper recipe and like the brown-butter squash and brussels sprouts, it is a recipe that I will make often.
See what the rest of the group thought about it over at French Fridays with Dorie.