The recipe for Dorie’s Fresh Orange Pork Tenderloin is incredibly easy and definitely fast enough to make any weekday night. Orange and cardamom is one of my favorite combinations- it’s found in several desserts, breads and poultry dishes in my repertoire. This sauce was a perfect example of one that would cross over well with poultry and veal. It is quite refreshing and like other citrus, it really brightens up the dish. And considering the blizzard we are having here in the NE, anything bright right now is a good thing!
I made a minor alteration by using only two oranges, zesting and juicing the same oranges and adding a bit of orange juice to make up for the omission of the other two oranges. I just didn’t want to use four oranges! It seemed a bit of a waste for just the juice.
Something I noticed that was missing in this recipe was how thick to cut the pieces of the loin. Dorie gives cooking times for the pork, but since the thickness really affects how much time is needed, I was a bit surprised this was left out. You don’t want to eat under-cooked pork- ever! We do have plenty of meat thermometers around but I know it’s not a common tool in many kitchens, so if you don’t have one, get one! Save yourself a bad tummy or a trip to the E.R.!
Two of the three little people ate a filet and enjoyed it. The third has an aversion to oranges and orange juice and refused to touch it. I think it’s because she drank nearly a half gallon of OJ on a daily basis as a toddler. She has had enough to last her a lifetime. Or at least until she is an adult and redefines her tastes.
I quite liked it, especially the sauce. Ari isn’t a big fan of pork, unless it’s in pate, bbq or sausages so I think we would repeat this recipe but use veal or poultry instead.
I cannot share this wonderful recipe- but you can (and should!) buy the book and cook along with us. It’s great fun! Every Friday we make a new recipe. And I can’t wait for next week’s challenge! For details and to see how others are recreating the dishes from this awesome book, check out the FFWD site.
Click on and buy the book:
Those photos make that dish look scrumptious. We enjoyed this recipe too, but I was afraid of the cooking times also and took out
my thermometer. I am afraid of under cooked pork. Have a great weekend.
It is such a cheerful dish – perfect to whisk away winter doldrums.
Beautifully done.
I love how bright and colorful your dish is – just the kind of meal I like during these gray February days. Nice work!
Such a beautiful photo! Looks prefect. I agree with your comments. Without a photo, and even with, the procedure needs to be very clear. I felt like I wasn’t getting a clear vision of this dish, so I kinda invented my own. Anyway, your turned out lovely and delicious looking.
Lovely photo’s! Your dish looks great. Glad you enjoyed the dish. I think the dish with poultry would be better to.
I agree, your photos are perfection! I like the idea of revisiting this with veal or poultry.
Your photos are amazing! Your dish looks delicious. Happy that you loved it (and mostly your crew did too!). I thought it was only ok, but it was fun to try and the pork itself turned out well. Hope you enjoy your weekend!
I’m glad to hear you enjoyed this one so much. We made it through the blizzard without incident — we had about 27 inches. How about you?
Glad you survived the blizzard! We got only about a foot. I was a bit disappointed as I wouldn’t mind more – a better reason to hibernate! 😉
Your Orange Pork looks lovely and the colors are just wonderfully bright. We like the combination of pork and citrus quite a bit but I agree with you poultry and veal would be very lovely with this sauce.as well.
Nice to read that “Nemo” was not quite as fierce as initially predicted although from the pictures on CNN it still looks rather scary!.
Stay safe and warm and have a good Sunday!
your dish is so bright and yellow!! : ) it makes me happy to see it! Glad you liked it!
For me, much better as a salad the next day. I’d almost make it again just to have as salad food for lunches during the week.
I can not get over the color on that plate. Boy does mine now look bland. I think I need to tweak my cooking and my photography 🙂 Seriously, thanks for the inspiration – and also the knowledge that the 2 oranges can do the trick. I thought using four felt like a waste and since my husband really enjoyed this one I want to find a way to tweak it for next time.
I love your citrus curl garnishes – so pretty! We thought this was okay, but probably won’t repeat it.
I hope you weathered the storm well.
This was outstanding — thanks! So moist and flavorful. Highly recommended.