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.
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.
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.
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?
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.
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.
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.
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.
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.