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FFwD: Fresh Orange Pork Tenderloin

Fresh Orange Pork Tenderloin

This week’s French Fridays with Dorie was fairly interesting — pork tenderloin, cut into pieces, browned and then cooked quickly in orange juice, zest and segments, cardamom and onion. So, um, I changed a few things.

Originally, the diced onions were to be added with the orange, but I caramelized those a bit first thing, then removed them and browned the pork. I added the onions back in when I added the rest of the ingredients. I just wasn’t really into the idea of boiled diced onions, when I could brown them at the beginning and give them a sweeter flavor.

Also, I only made a half recipe and I put my cardamom seeds in a spice bag so I wouldn’t have to fish them out before serving.

Oh and I only cooked my pork for about five minutes in the sauce, as I wanted to pull it out before it overcooked (plus, I think I cut my pork a bit smaller than I should have). I just kept it warm under foil while I finished the sauce.

Everyone’s posts are here and my photos are below.

Fresh Orange Pork Tenderloin

Fresh Orange Pork Tenderloin

Fresh Orange Pork Tenderloin

Fresh Orange Pork Tenderloin

Fresh Orange Pork Tenderloin

Fresh Orange Pork Tenderloin

PS: Blogging on an iphone is hard…

9 comments to FFwD: Fresh Orange Pork Tenderloin

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