Fresh Orange Pork Tenderloin

French Friday’s with Dorie – Haiku Post: Recipe Edition!

Fresh Orange Pork Tenderloin

Pork cooked with citrus
Chopped onion and cardamom
This is French cooking?

Cutting tenderloin
seems like something of a crime
when you could roast it.

But I cut the ‘loin
(and added some blood orange)
cooking time cut too

The resulting dish
Nice enough for our dinner
Next time I roast it.

Fresh Orange Pork Tenderloin

Fresh Orange Pork Tenderloin

recipe found by here, served here with butternut squash and brussels sprouts.

Haiku recipes

can take quite a lot of time

So maybe next week?

This dish was an assignments for French Friday’s with Dorie, a cooking group working its way through Dorie Greenspan’s culinary tome “Around My French Table”. We generally avoid including the recipes in our posts. However, wherever there has been a significant adaptation by me or where the recipe has already been publicly posted by Ms. Greenspan or her publishers I will either include it here or provide a direct link. Please feel free to contact me via the link provided on my page if you need any assistance finding a French Friday with Dorie Recipe. 

Bomb+End+of+Post4

About Trevor Kensey

To be truthful, I don't know what “Sis. Boom. [blog!]" means either. The name implies something explosive just happened I suppose I would like it if each post would make made a small 'boom' in your day or at least a fizzle. Even though a recipe is included with every post I have a hard time calling this a "food blog" or even myself a "food blogger".

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  1. I agree that cutting into the tenderloin seemed a shame but I am glad I tried this technique. It was really tasty though so I think I might marinate my next tenderloin in some similar flavours.

  2. I think the hubby would have preferred this roasted with less orange zest. I agree…a nice recipe~

  3. Cutting tenderloin
    This is an atrocity
    Roasted whole better

    Oranges run rampant
    Never tried it quite like this
    Begs to be played with

    P.S. Blood oranges do not seem to be making their way to the Northeast this year. I need to make a sacrifice to the orange gods to see if they can free some up.

  4. I agree – did not feel like cutting this up, but I tried it. Blood oranges sound fun. I used Cuties and I think it was a mistake. I served it was the Brussels sprouts and squash too so it looks like we had the same dinner!

  5. We thought this dish was good…just not a repeat! I served it with Celery Root Puree which we LOVED!

  6. I cut cooking time a lot and never covered the pan. Still it lacked some flavor. I can´t seem to find blood oranges here, a shame. Have a good weekend!

  7. Tenderloin is just not a pan fry meat…what was Dorie thinking? I’m wondering if this could work as a marinade for a roast?

  8. Agreed … I think pork tenderloin is worthy of an oven-roasting. Mine had nice flavor, but I still felt like I was missing something. There are some great suggestions out there for changing it up a bit and I think I’ll be trying them. :)

  9. Always love the Dorie two-fers!

  10. Fun to read your post. I could not catch the vision for this recipe, so I fixed it am glad I did, especially after reading all your thoughts.

  11. Your dishes look yummy. I didn’t just love this, but at least the pork was tender. Hope you have a great weekend.

  12. Roasted is the best
    For a lovely cut like this,
    With apples instead.

  13. I just love the color of blood oranges. They really jazz up your dish. I can’t say that I loved the sauce on this, though I did like the pan-seared medallions…

  14. Pork cooked with citrus
    Chopped onion and cardamom
    This is French cooking?

    IN A WORD, NO.

    Cutting tenderloin
    seems like something of a crime
    when you could roast it.

    ACCORDING TO MISS PIGGY, THE CHARGE IS ‘ASSAULT & BATTERY’

    But I cut the ‘loin
    (and added some blood orange)
    cooking time cut too

    GENTLY SIMMER FOR 6 MINUTES NOT 12

    The resulting dish
    Nice enough for our dinner
    Next time I roast it

    PROBABLY NOT A KEEPER

  15. Trevor, you used blood oranges as well…we really liked the way they tasted together with the porc tenderloin. I love the close-up picture of your orange pork, it really showcases the different delicious ingredients of this dish. And I like that you served the Brussels sprouts, butternut squash and apples as a side dish to the pork – looks wonderful and like a harmonious dinner choice.
    Have a good Sunday!

  16. Stolen Idea
    Listen at The Table Set
    Haiku is brand new
    GREG

  17. I really liked that this dish was so quick and easy to prepare on the stove – no messing with the oven required. Sorry it was just okay for you, but it sounds like you enjoyed it in a salad. I enjoyed the haiku.

  18. Not sure I will be repeating this (ok,am certain I will not :) but it wasn’t bad either. I lacked the color on mine that I would have loved but it was moist and my guys liked that. Now let’s talk about that top picture. Yours are always gorgeous and this post is no exception…but that top shot literally makes me want to run for my camera and start playing around. Inspirational indeed- well done ~

  19. I feel odd not writing you a comment in haiku…. LOL :) your onions look like perfect bits of stained glass! How cool! Looks great, although I agree it needed something else too, maybe a bit of acid? …

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