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I really don't mean to keep changing Dorie's recipes, but what can I say I'm Italian and Sinatra's, "I Did It My Way" is always playing in my head.
Reading through the recipe... it was just, just too ORANGE. I don't like cooked orange, and orange zest can be over powering. I decided to simplify the recipe by using orange juice and cutting it with white wine. I also used a small amount of cardamon for fear of cardamon overload. I paired the tenderloin with saffron rice and roasted asparagus.
The result was a huge success. My nephew who has "French Friday ESP" just happen to stop by to pick up his mail and asked if he could join us for dinner... he loved the meal. So did my kids and my husband.
There were no leftovers.
Orange Pork Tenderloin
by Diane Balch
simplelivingeating.com
Inspired by Dorie Greenspan's Fresh Orange Pork Tenderloin
Preparation Time: 30 minutes Serves: 4 - 6
Ingredients:
1 tablespoon grapeseed oil or other neutral oil
2 tablespoons of unsalted butter
Approximately 1 to 1.5 pounds of sliced (about 1/2 inch) pork tenderloin
6 scallions chopped small
1 tablespoon of regular or gluten free flour
1 cup white wine
1 cup orange juice
1/4 to 1/2 teaspoon of ground cardamon
salt and pepper to taste
1 teaspoon or less of orange zest
Directions:
1) In a large skillet heat the oil and 1 tablespoon of butter on medium high heat.
2) Sauté pork pieces until golden about 3 minutes per side. Remove from skillet.
3) Sauté scallions and remove from skillet.
4) Put 1 tablespoon of butter in skillet and add flour. Scrape brown bits with a spatula. When most bits are removed add orange juice, wine, cardamon, and salt. Turn up heat to high. Continue to scrap the bottom of the skillet and stir until sauce begins to thicken.
5) Turn off the heat and return the pork to the pan. Make sure pork is covered in sauce. Cover skillet and let it sit on the warm burner for about 10 minutes. Garnish with scallions and orange zest.
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.
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That looks really flavorful!
ReplyDeleteThanks for linking up to GYB hop - Paula
I know from your recipes that you would probably like this seasoning.
DeleteI was going to do a bbq pork chop tonight, but this is looking so much better, I might need to change my plans.
ReplyDeleteIf you have orange juice and cardamon on hand you got the meal.
ReplyDeleteHi Diane!
ReplyDeleteI'm your newest follower from the hop. I also have a hop going on right now if you wanted to stop by and link up your blog. It's my first hop!
Thanks!
Katie~
http://dysfunctionsjunction.com
Hi Katie,
DeleteChecked out your party... thanks so much for the invitation.
Cutting the orange with white wine is an excellent idea! The fear of 'too orange' has kept me from making Orange Chicken...but I might have to make it now!
ReplyDeleteYes, cut the orange and watch the zest. It is so easy to use too much zest, it's powerful.
DeleteYour adapted version looks great - I think that those of us who went rogue this week ended up having the most success.
ReplyDeleteIt seems we have been needing to go rogue a lot lately. I'm still prepping for our storm haven't gotten a chance to check out the dishes yet.
DeleteGood to hear that you were able to make this one work for you - and so successfully too! It certainly looks tasty. Nicely done!
ReplyDeleteAnd the kids liked it which was surprising, but I thought about it they eat orange beef in Asian restaurant. Why not orange pork.
DeleteWhite wine would´ve been perfect! I think you made a good choice, and it does look great Diane! Have a nice weekend!
ReplyDeleteI had my French thinking cap on... wine is always an option.
DeleteYour version looks wonderful, Diane. Great photos!
ReplyDeleteThanks Elaine.
DeleteI love your adaptation. I also suggested that it needed some "reduction" liquid besides the orange, too, but stuck to Dorie's ingredients and instructions this week. I used ground cardamom and a minimum amount at that, too, because I had no pods and was almost out of ground!
ReplyDeleteI just haven't been able to stick to her recipes lately. It would be easier but somethings are just too strange or not to my taste.
DeleteI think your idea of tempering the orange with white wine is inspired. Dorie's way was just TOO orangy. Great job!
ReplyDeleteThanks Betsy... I just had it on hand and I figured that white wine works with most sauces.
DeleteI also thought, after preparing it, that is was too orangy in the way the recipe was. A pitty I haven't made it with white wine, but I will note it in the cook book as an alternate!
ReplyDeleteI'm going to try to look at recipes more before I make them and post on P&Q. I decided on using the wine right before I cooked, so it was very last minute.
DeleteYup, that's exactly what my husband said...too orangy! Nice adaptation!!!
ReplyDeleteGreat ideas, and your dish looks delicious!!
ReplyDeleteI think many Doristas felt there was a bit of orange-overload. I didn't mind that at all but would have liked this dish better if I'd kept my tenderloin intact and used a meat thermometer. That being said, I think I will go with your recipe next time (because I really do like pork), keep the tenderloin intact, marinate, pan sear and roast. I am thinking there are alot of people who would love to stop by your house any and every night for dinner. You always seem to have something going on in your kitchen.
ReplyDeleteWord is getting out about my cooking at the local college my nephew attends. He brought his roommate last time and I am expecting there will be more "longing for a home cooked meal." that will be dropping by to "pick up the mail." Mary, I think you have the way to cook it exactly right. I am going to use my recipe as a marinated. Pork tenderloin is a nice thing to make for company.
DeleteLooks great! And how lovely that your son enjoyed this too!
ReplyDeleteOK yes, I think the wine was a great idea for this... and now that you mention it, I think I did under 'zest' this dish.
ReplyDeleteWine is always a good idea in my book. Thanks for stopping by Trevor. I'm not in for the heart shaped cheese this week. Not my kinda of thing. See you the following week.
DeleteI think there is no greater review than "there were no leftovers" :) Sounds awesome and I am so glad you did do it your way, as it was great for us other Doristas to see how some change ups would work. If nothing else, Dorie usually provides weekly inspiration ~ and gorgeous photos....it is clear why there would be both extra guests AND no leftovers with that cooking !
ReplyDeleteThank you so much Tricia... Dorie definitely gets me out of my box. I used to think I shouldn't change things up but I think Dorie would be happiest knowing that the food got eaten. You always have to cook to your audience and her audiences is a little more adventurous than mine.
DeleteWhite wine - that would be a terrific addition to the sauce. I would definitely tone down the orange if I were to make this again. I love what you said in your comment to Tricia, too. Audience is key.
ReplyDeleteEspecially dry white wine definitely brings down the intensity of the orange. Thanks so much for stopping by.
DeleteI am always looking for a fresh new way to use pork tenderloin, and this looks just great!
ReplyDeletexo,
Lisa
I'm new to cooking tenderloin. I like it. I't's lean and cooks quickly. A nice alternative to chicken.
DeleteLooks delicious!
ReplyDeleteThis sounds sooo good! Thanks for sharing at Must Try Monday.
ReplyDeleteThat looks good! I can understand why there isn't any left overs!
ReplyDeleteThank you very much Jeannie... yes, it truly was a hit.
DeleteI would love to make t his with chicken since I don't
ReplyDeleteI think it work fine with chicken or beef.
DeleteToo pretty to eat!
ReplyDeleteNever, never too pretty to eat.
DeleteI love how you have adapted this recipe, Diane. I just like a hint of cardamom in a recipe and this is perfect. I also like how you have balanced the orange with the white wine. I look forward to trying your Fresh Orange Pork Tenderloin. It sounds so delicious!
ReplyDeleteI really hope you enjoy it... the cardamon gives a great haunting flavor... it really is an interesting flavor combination.
DeleteThis sounds delicious!
ReplyDelete