Thank goodness it's Friday again - my week has been out of control, and the number of rabbits being pulled out of the hat lately is ridiculous. I look forward to the weekends, when I have some control over my own destiny.
This week's French Fridays with Dorie recipe is Fresh Orange Pork Tenderloin. I can hear the people who hate meat and fruit together moaning in disbelief, but this was actually a rather delicious dish, with strips of pork tenderloin served in an onion and orange juice sauce, with orange segments. It is fairly quick and easy to make, with segmenting the oranges being the most taxing part of the exercise.
Dorie says this dish can't be reheated successfully, but I did the next day and it tasted just fine.
I served this dish with steamed veges, and found it to be a rather nice, light meal.
To see what the other Dorie cooks thought, visit the LYL section of the FFwD website.
Fridays are cathartic, aren't they?
ReplyDeleteGlad to hear you enjoyed; I thought the flavors from this were very interesting and seemed fun to play with. Enjoy your weekend.
I'm sorry your week was so hectic. I do hate those weeks when the amount of work to be done is just impossible and yet it has to be done and so the impossible is forced into reality! I hope the weekend brings a bit of relaxation.
ReplyDeleteI think I'd love this dish if tofu went in for the pork :)
Your pork turned out great! Yum!
ReplyDeleteI'm glad I "fixed" this one...I couldn't get the vision of this one. I understand crazy weeks, and hope this next one is better for you...I'll be good after April 15th!
ReplyDeleteGaye, wonderful presentation of the Orange Pork Tenderloin with delicious looking mix of various green vegetables - it looks and sounds like you really enjoyed this wonderful recipe too.
ReplyDeleteHope you will be able to relax a bit on the weekend!
Glad you enjoyed this one...I think it would have been a hit here with a few tweaks. Enjoy your weekend!
ReplyDeleteWhat a pretty meal. I'm glad that you also enjoyed this one.
ReplyDeleteYour dish looks terrific. It was just ok for me, but... I know what you mean about your week. Hope your weekend is wonderful!
ReplyDeleteHope the weekend was all you wanted it to be. I didn't love this one, but I'm glad to hear you did. I have found that most of the things Dorie says won't work well as leftovers are usually fine. I'm picky, so she must have extremely high standards.
ReplyDeletewe felt it reheated nicely as well - not as great as just off the saucepan but good :) but then anything reheated isnt truly amazing :)
ReplyDeleteI hope this was a better week. Less hectic. Why do I think it probably wasn't? This week's recipe was okay and I ate every bit of it (didn't mind the leftovers either) but I want go this route again. I cooked my medallions too long and they were tough. Just no need to slice up a pork tenderloin when it can be pan-seared and roasted to perfection.
ReplyDeleteFor 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.
ReplyDeleteI am with you on the rabbits getting pulled out of hats- hence my very late Thursday commenting to your post :) Your meal does look wonderful and kudos to you for keeping on schedule and trying the culinary adventures a la Dorie.....even more so when your week is nuts. I hope things calm down for you !!!
ReplyDeleteIt was good, but I felt it needed something (like the balsamic or white wine that some folks added). With the steamed veggies, it would make a good summer meal, though.
ReplyDeleteLooks great, I love all those flavors so I think that together they would be marvelous. Thanks for the tip re reheating as with Matt gone, it seems like I am having a more difficult time figuring portion size and I often err on having too much, so reheating is usually a must without tossing the extra portions. Nice photo.
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