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.
Yes, February's dishes went much better than January's dishes did. Whew.
ReplyDeleteWhat type of oranges did you use? I wonder if the orange type is part of what makes this dish a winner or not.
Good question Cher... type of orange could be key in improving this dish. Elaine, looks fantastic.
DeleteCher, I used organic navel oranges.
DeleteWow, is looks really good Elaine : ) Thanks for the recipe ! Xo
ReplyDeleteI really liked this dish - it was easy and quick to make, and it had a good flavor to it. Glad you liked it - yours looks delicious!
ReplyDeleteGlad it was a hit for you Elaine. I liked the sauce, including the much maligned onion, but don't think this will be on regular rotation here.
ReplyDeleteI was testing my meat too, I am from the old school that pork must be cooked well
ReplyDeleteand I can't get past that. Your dish looks so delicious and I am glad you
enjoyed it as much as we did.
I liked this, too, but I used green onions and not quite as many as called for. I also will roast next time rather than cut that precious tenderloin in medallions.
ReplyDeleteSo glad to find a Dorista who will make this again! I enjoyed it, but not enough to repeat. Have a great weekend!!
ReplyDeleteLooks like you liked this more than I did. Looks delicious though! Have a great weekend!
ReplyDeleteWe also like the flavor of the pork with orange juice/zest, etc. Your bottom photo looks so yummy. I'll make this one again for sure.
ReplyDeleteI loved this week's pork dish as well! Glad you enjoyed it!
ReplyDeleteElaine, it is really nice to read and see that you liked this dish as much as we did. The combination of oranges and pork is just wonderful and yur idea to servet this lovely sauce over rice sounds pretty delicious too! I love the color of your oranges with the operfectly browned pork very - nice presentation!
ReplyDeleteHope you will have a great weekend with lots of time to relax!
Your dish looks so delicious! This wasn't a great one for me, but who knows. I've been enjoying my oranges out of hand, and when they're good - it's hard to beat. Glad you loved it. Hope you enjoy the rest of your weekend!
ReplyDeleteYour flavours sound too good together my friend :)
ReplyDeleteCheers
Choc Chip Uru
Hi Elaine, Now it's my turn to apologize for not being up-to-date with my comments on your Blog. I am determined to catch up this week-end but, until I get this Move accomplished (April 1st), my participation might be spotty. Don't give up on me. And, for goodness sakes, don't worry about commenting on my Site if you've got some eye problems. One thing or another, huh? I enjoyed this week's recipe and didn't mind the orange/pork melding together at all. I would have liked more of the cardamon flavoring, however. Although I ate the entire dish myself (all week), I overcooked the pork (my bad) which made it a little tough. Your plate looks lovely and I am glad it was a winner for you.
ReplyDeleteMmmm..... I will have to try this - you've made it so delicious-looking! I love the fresh orange approach - and love pork as well! I'm glad it's a recipe that you loved and will make again - those are so rare to find!
ReplyDeleteyou are all alone in that! I'm glad you got the flavors to shine in this dish! mine just melded together and became not bland but not noticeable either... too bad! I really love this cut too! you did a great job with yours though!
ReplyDeleteThe orange in this recipe really appeals to me. Sounds like a delicious new addition to your recipe rotation!
ReplyDeleteMy truth is that I REALLY enjoyed this the next day made into a lunch salad. The orange really worked well for that.
ReplyDeleteI wish I had thought of your idea of serving this over rice- I had so much juice left in the pan and was trying to get it to reduce without overcooking the pork. If I repeat this one again I will need to tweak it a bit to get more color but my guys loved how moist it was.Plus they loved the smell of orange in our winter kitchen :)
ReplyDeletePS- yours was the post Nana and I had read to get the scoop on that Martha wrap ! I could not recall which Dorista had the photo and started searching posts but ran out of time. Thanks for the great suggestion- we had much fun with it !!! (and evidently, given our surplus, will be having fun for quite some time.....)
DeleteI love the flavor of the orange in food! This one looks scrumptious!
ReplyDeleteI'm glad this was a success for you! I'm wondering the same thing about the oranges used. I made it with Cara Cara and perhaps their stronger orange flavour was what overwhelmed a little bit. Your pork looks perfect.
ReplyDeletedelish wholesome, yummy!
ReplyDelete