I finallyfound pork tenderloin just in time to make this recipe. This year the FFWDgroup has put me to the test, and I have to admit I didn´t quite pass.
I couldn´tfind chicken livers, and after looking for them in two butcher shops, I decidednot to make the chicken liver gateaux, which I regret since I love chickenliver pate. Then the cellophane noodles and shrimp were not happening giventhat I don´t like shrimp and those slimy noodles by themselves, well, notappealing at all.
So Istarted 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 apparentlybecause 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 asingle sprout in sight. So the brussels sprouts with butternut squash didn´thappen, and I was really looking forward to them also.
So when Iwent to the supermarket last Saturday and couldn´t find pork tenderloins,something they always have, I became suspicious. Could it be that I was beingtested? See what you come up with in-the-middle-of-the-summer-when-most-of-us-are-freezingkind of test?
So I went to another shop on Monday and they were closed. Back tothe supermarket on Tuesday and still no pork. I went back again yesterday andbought three trays, that´s 6 pork tenderloins which will be frozen along withdifferent berries that I stashed to make it through my winter/most of youpeople´s summer, just in case. I will not fail a pork tenderloin test again. Ora berry one I assume.
The recipeitself was good. Not great. Not deserving of an exclamation point exceptfor the fact that it´s a very lean dish. The 1 tablespoon of butter can beavoided, and the rest is just oranges, pork tenderloin and green onions. Thatis, unless you eat it with a bowl of buttery mashed potatoes.
The porktenderloin 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, aftercooking for ten minutes, some orange segments go into the skillet and you´redone. Very easy.
I had readSusan´s comments before making this, one of the perks of cooking at the lastminute. She found it bland. So with that in mind I added quite a lot of blackpepper. And I left it uncovered after adding the orange juice. That way itreduced as much as it could, thickened a bit and I even managed to get itscorched in some parts, which was a good thing since it added some flavor. Butnot a whole lot. So cooking it covered, as the instrutions said, doesn´t strikeme 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, thebest part of this recipe was cutting the oranges in segments, which is a neatthing to do for the first time. It is an interesting flavor idea, but I wouldadd maybe some coriander and honey to make it more flavorful and syrup-y.
You can find the recipe here.