LYL: fresh orange pork tenderloin

We seem to be having a controversial streak over the past few weeks. What fun! How was your pork tenderloins this week? Did you cook the pork stovetop or in the oven? Leave your links here!

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This post was written by who has written 256 posts on French Fridays with Dorie.

48 Responses to “LYL: fresh orange pork tenderloin”

  1. lizzydo February 8, 2013 at 8:05 AM #

    Not bad, but not worth repeating…the hubby thought it was too orangy…hmmmm.

  2. andrea janssen February 8, 2013 at 8:09 AM #

    Allright but I have better tenderlion recipes in my database.

  3. tricia February 8, 2013 at 8:34 AM #

    Yummy and the citrus flavors were a nice change !

  4. Cher February 8, 2013 at 8:42 AM #

    Bright and sunny citrus does not line up with life in the Northeast today, but I will take little bits of sunshine wherever they can be found :-)

  5. yummychunklet February 8, 2013 at 8:48 AM #

    A delicious alternative to fried orange pork dishes found in Chinese restaurants!

  6. Kendra February 8, 2013 at 9:20 AM #

    This dish was good, not a repeat though! The star of our meal was Celery Root Puree…my new favorite dish :-)

  7. Diane February 8, 2013 at 9:27 AM #

    I turned down the orange on this dish and my family loved it.

    • alwaysaddmorebutter February 9, 2013 at 5:53 PM #

      I just clicked your link and it said your site has malware! Weirdly like three of the blogs I visit regularly have said their sites were hacked last week. Hope everything’s okay on yours!

  8. alwaysaddmorebutter February 8, 2013 at 9:28 AM #

    I made this last week and apparently that’s too long ago for my brain to remember things to say about it. Sometimes my brain sucks.

  9. PaulaM February 8, 2013 at 9:39 AM #

    Good but not great, needed an extra kick

  10. Alice February 8, 2013 at 9:49 AM #

    A L-O-N-G catch up post… but lots of goodies inside!!

    Hope you are all enjoying your Valentines!! There is a little reminder dash update about the event at the end of my post today!

  11. Mardi (eat. live. travel. write.) February 8, 2013 at 10:24 AM #

    I liked this but would use a different cut of meat next time. A waste of a beautiful tenderloin which I prefer oven roasted..

  12. anderlani1 February 8, 2013 at 10:38 AM #

    When Cher goes rogue, this dish sounds incredible. When I go rogue, it’s a hot mess. Moved my Dorie posts back over to Cookbook Immersion Project. That’s the last time I’ll juggle between my 2 blogs. Promise.

  13. saralkeefe81 February 8, 2013 at 10:44 AM #

    We liked it. I’m definitely putting it into my winter rotation. I just can’t resist an orange, I guess!

  14. SisBoom February 8, 2013 at 11:10 AM #

    I enjoyed the pork the next day in a salad.

  15. betsyp February 8, 2013 at 11:24 AM #

    I liked the cooking technique, but the sauce, not so much.

  16. Lola's Kitchen February 8, 2013 at 11:44 AM #

    Its a good idea that didn’t work for me.

  17. tammycirceo February 8, 2013 at 12:39 PM #

    I thought it was fine … but I agree with everyone who would’ve preferred oven roasting. What I really loved was the celery puree I made with the orange sauce … YUM.

  18. Create Amazing Meals February 8, 2013 at 12:43 PM #

    I have to agree with Guyla ~ it just didn’t work for us, but John saved the day (well, at least our dinner…LOL!):

  19. Susan's Little French Bakery February 8, 2013 at 1:46 PM #

    Hi Doristas,
    I don’t have a link to share. I’ve been away from FFWD for a few weeks. My mom was sick and passed away on Monday. My cookies got sent, but I’m still in a bit of a fog. I did make the tenderloin about a month ago before I knew it was comIng up, and loved it.


    • tammycirceo February 8, 2013 at 8:51 PM #

      So sorry to hear about your mom, Susan. Prayers and peace for you and your family.

    • Cher February 8, 2013 at 10:25 PM #

      Very sorry to hear about your loss, Susan.

    • MARY February 8, 2013 at 10:53 PM #

      Susan, I am very, very sorry to hear about your Mother. My heart goes out to you and your family. I arrived here in Aspen tonight, after a very long 10-hour drive from Nevada, to find your Valentine box. The very first thing I did after unpacking the car was open your delicious bag of giant gingersnaps, open a bottle of sancerre and celebrate my being able to move back home to Colorado after 8 years. So, in your grief, please know you made this difficult, bittersweet moment very nice for me. Thank you. Mary

    • jemangepdx February 9, 2013 at 12:57 AM #

      Susan: I’m so very sorry for your loss. I hope the good memories of times you shared with your mom will help bring you comfort.

    • Miss Kris Kitchen February 9, 2013 at 1:51 AM #

      Sending heart felt sympathy to you! I’m taking a few days next week to visit my out-of-state mom who is turning 85 on Valentine’s Day…I have to take advantage of every opportunity to visit her because I never know how long I’ll have. She is well today, but any day could change. Even though I only see her once or twice a year, I can’t imagine my life without her. I am so sorry for your loss and wish you comfort and peace in this very hard time.

    • onewetfoot February 9, 2013 at 3:21 AM #

      So sorry for your loss, Susan.

    • rosa February 9, 2013 at 3:45 AM #

      Oh Susan, I’m so sorry for your loss. We’ll be thinking about you.

    • thekitchenlioness February 9, 2013 at 7:21 AM #

      Susan, please accept our most sincere condolences for the loss of your mother.

      Andrea and family

    • Candy February 9, 2013 at 12:50 PM #

      So sorry to hear about your Mom. Will be thinking of you!

    • betsyp February 9, 2013 at 9:15 PM #

      Susan, I am so sorry for your loss. Nothing fills the space left by a mother’s absence, but she will always be with you as she was part of you becoming who you are today. Sending you and your family much sympathy.

  20. AmyA February 8, 2013 at 1:48 PM #

    Yep, as Paula says, needed an extra kick. Be careful not to overcook your little tenderloin rounds and I think it is a great, quick dinner cooking method.

  21. thekitchenlioness February 8, 2013 at 4:22 PM #

    Absolutely delightful pork tenderloin with fresh spinach spaetzle, tender carrots, green peppercorns and a wonderfully tangy blood orange sauce!

  22. Laws of the Kitchen February 8, 2013 at 6:52 PM #

    Yeah, ok but not a repeat:

  23. MARY February 8, 2013 at 10:41 PM #

    I munched on this all week. Oink. Oink. Almost didn’t make this week’s deadline – good excuse – in the car – long drive. Thinking of you East Coast friends who are now enduring another storm.

  24. Miss Kris Kitchen February 8, 2013 at 11:15 PM #

    It’s still Friday so I’m happy to put up my post…we just ate this dish for dinner and it is wonderful!

  25. jemangepdx February 9, 2013 at 12:53 AM #

    Was out of town most of the last two days, but made it back just in time to share my post: We liked but didn’t love it…

  26. onewetfoot February 9, 2013 at 3:18 AM #

    We liked it, but I don’t think I’ll make it again.

  27. Candy February 9, 2013 at 11:53 AM #

    okay-ish… but at least I made it!


  1. ffwd: orange pork tenderloin « a bend in the road - February 8, 2013

    […] one was well-received by the Doristas – to see their much prettier dishes, check out the French Friday links. Happy cooking! Share this:TwitterFacebookLike this:LikeBe the first to like this. […]

  2. FFWD – Fresh Orange Pork Tenderloin | One Wet Foot - February 9, 2013

    […] can find many other blogged descriptions of this week’s FFWD recipe here: Fresh Orange Pork Tenderloin Share this:Like this:LikeBe the first to like […]

  3. ffwd – fresh orange pork tenderloin | dulceshome - February 9, 2013

    […] That said, this was really uninteresting for me. The pork was juicy and tender, but there wasn’t enough cardamom to really notice, and I think it could have been more, well, savory and flavorful. I served mine with Dorie’s broccoli with garlic buttered breadcrumbs, which was a nice dish to go with. While generally, this is a good preparation method, I’m not sure that I would make it again as it was written. I’m looking forward to seeing what others came up with – I’m sure they had some great ideas. You can look for them too – here. […]

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