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| Fresh Orange Pork Tenderloin |
I read the P&Qs so I left out the onions but I wanted more of the cardamon flavor to come through. One thing that occurred to me is the blandness of pork today. Pork used to be more flavorful, fattier. Also, I had quite a bit of sauce. All in all this didn't work out for me but I think there is something here that could work, should work. I'm going to try it again using pork loin, if I can find it. Its hard to find pork loin these days. I wonder why...
This is where you go to find everyone's adventures! I hope our members in the northeast don't get hit too hard by the latest storm!
I really liked the concepts of the flavors involved in this dish and feel like they need to be played with. And you are right - meat in general is not as flavorful as it used to be.
ReplyDeleteStay warm! I think Betsy and I are ready with our shovels.
I just received your amazing cookies!!! So yummy -just love your packaging complete with Valentine napkins ;-) Thank you so much for the lovely package-so much fun to find in my mail box!
ReplyDeleteSorry, you didn't love this recipe-we are not big pork eaters so I passed on this one- been doing a lot of passing lately ;-( I do like the idea of serving more citrus fruit during Winter. Stay warm if that big storm is passing by you!
I think you have it exactly right it should have been a roast with glaze reduction and that would have been French.
ReplyDeleteWay back when we were first married, one of our favorite meals was a roast pork with saurkraut, roasted potatoes and sometimes red cabbage.
ReplyDeleteSomething happened to pork and it is no longer tasty or tender. I do not buy pork chops for that reason unless I can find them with a bone
attached. The others are just too dry. Sorry this one didn't impress you, but I agree that roasting the whole tenderloin might work out better.
Have a great weekend.
The most time consuming part of this was prepping the oranges and I think you have a great idea with the reduction and glaze!
ReplyDeleteI only started cooking pork in the past year or so, but my mom has commented that she doesn't think it's as flavorful as it used to be. Makes me wonder what I'm missing! We liked this as it was, but I wouldn't mind roasting it some time. A reduction and glaze would definitely feel more like a French dinner than what's written.
ReplyDeleteYea...I couldn't catch the vision for this one either, so I fixed it and am so glad I did. Nice try, but......hope we have yummy recipes for March!
ReplyDeleteI'm totally with you. This really should have been tastier- at least than it turned out for me. Oh well. Hope you enjoy your weekend!
ReplyDeleteI didn't like this as much as I wanted to either. I did like the way the pork was cooked, though and will try it again with a different sauce. I survived the "blizzard of 2013" without incident. We got about 27 inches here outside Boston, but have dug ourselves out with the help of a snowblower. I posted some pix on my blog today. There was a travel ban until 4 pm today and travel is still discouraged because the snow itself is light and dry. With the winds, it is blowing all over, so the cleanup effort is complicated. We have lots of good food to eat at home and are just enjoying time at home. Have a great weekend.
ReplyDeleteI think you brought up something I had forgotten, Guyla, and none of us have discussed it. When the agri-scientists at Iowa State (where I got my Master's Degree) figured out how to create lean pork, they also reduced the flavor to the consumer. That definitely is part of the problem. We still have past taste memories of that former fatty pleasure. I usually salt and pepper my pork roasts and roll them in Herbes de Provence before pan-searing and roasting them to pink in the middle. Then, I always serve homemade applesauce for even more flavor. That's been the usual at our house. I wanted that same kind of taste from this dish. Didn't get it. Like you, I will probably keep trying. I have received lots of hints from the comments this week.
ReplyDeleteWe actually really enjoyed the Orange Tenderloin but I made quite a few changes to the recipe. But roasted pork with an orange glaze sounds delicious, maybe this was one of the recipes that needed a bit of an interpretation. And you are right about the changed taste of pork, even around here, I have noticed that the pork tastes quite different depending on where you buy it and which way it was raised, the supermarket pork certainly is lacking in flavor and usually needs a lot of seasoning. Haveing said that, I hope you the up-coming recipes will be "tastier"!
ReplyDeleteHave a good Sunday!
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.
ReplyDeleteYou nailed my thoughts about wanting to like it but it really was more that I didn't "dislike" it. Plus my guys reported that they really enjoyed it so that swayed me. But I think I am officially too lazy to deal with that orange prep again- at least for the amount of end result flavor it provided. It was nice to get the lovely aroma and bright color in our kitchen...seems like a nice change from the weather and winter doldrums :)
ReplyDeleteWe were really hoping to like it, but it was only okay.
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