P&Q: Fresh Orange Pork Tenderloin

by on February 3, 2013 in problems and questions

Looks good. Any  problems or questions? This is going to be Super Bowl fare for me.

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8 Responses to “P&Q: Fresh Orange Pork Tenderloin”

  1. Cher February 3, 2013 at 1:48 PM #

    Went a little rogue with this one, since The Dude is pretty particular about the ‘doneness” of his tenderloin and pre-cut medallions were probably going to end up being over done (at least the way I cook…). I caramelized the onions & seared the whole tenderloin in an enameled cast iron pan and then finished them off in a hot oven (~425) until up to temperature. I used the oranges, some coconut balsamic and the other ingredients to make a “gastrique” to go over the meat. Very good!

    Oops – I think I just wrote my whole post above…

    • AmyA February 5, 2013 at 12:46 AM #

      Just made and ate tonight. You are brilliant! Totally needed the vinegar/gastrique. That change would make it maybe a keeper.
      A

  2. Mardi (eat. live. travel. write.) February 3, 2013 at 4:47 PM #

    What – Cher going rogue??? Whatever next ;)

    I actually followed the recipe, despite my reluctance to cut into a beautiful tenderloin. We LOVEd this and I will be making it again when tenderloin is on special, but I will also use the flavours and the sauce idea for other cuts of pork. Delicious!
    So, what can the controversy be about this week? ;)

    • SisBoom February 4, 2013 at 1:33 PM #

      The controversy will be about overcooking the medallions as the time specified was quite a lot in my opinion. I kept a close watch to prevent this and it was very delicious but glad I did not overcook the pork as I really dislike that.

  3. Mardi (eat. live. travel. write.) February 4, 2013 at 2:32 PM #

    Interesting… my pork was cooked perfectly (it was probably about 5-6 cm long and about 3-4 cm in diameter) – I was very aware of it too. Cutting the medallions is going to make it tricky to get the “doneness” right unless you keep a close eye. I like Cher’s idea of using the whole tenderloin… Or using the sauce and idea for chops or another cut of pork…

  4. MARY February 4, 2013 at 11:36 PM #

    I thought my pork medallions were cooked a little too long as well. Agree with you Trevor. What was the reason for the onions? That’s my question. Next time I might leave them out and let the cardamon shine through more. Liked this. Served this Super Bowl night — used beets for salad because I like the orange/beets dance.

  5. Create Amazing Meals February 6, 2013 at 1:05 AM #

    Maybe it was just us…but my husband had to rescue this dish by straining all the pulp and onions then adding arrowroot to thicken the sauce. Once that was done, he stirred in some mandarin oranges. We didn’t particularly care for the onions, either. However, the pork was very tender. I made risotto with butternut squash I had left from last week.

  6. tammycirceo February 7, 2013 at 1:25 AM #

    I started out committed to searing in a hot pan and finishing in the oven because that is what I usually do and love the outcome. I then make a sauce in the pan … However, because I’ve been such a rebel this year, I decided to stick by the book. It was fine, but I don’t like overcooked pork and will roast next time. Maybe I’m just a roaster … ?

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