We’ve been on a bit of a roll lately with our FFWD choices. This is one of those recipes that kind of sounds good in theory. Think I actually made this before. But I couldn’t remember. That should have told me something. But I’ve been behind on this project, always seemingly playing catch-up, so despite a trip late in the week, I wanted to make this recipe.
The main flavorings are orange and cardamom. I had some fabulous local oranges that a friend gave me, so I wanted to use a couple (in my scaled down version), though again, I thought about saving them. Tiny but delicious.
I prepped everything – the orange segments, the juice, zest, a bit of onion and cardamom. To start with, I kept my tenderloin in one piece. I try not to actually look at other’s posts and comments, so that I actually learn something on my own, but this time, I did. The pork is browned, the onions added, then the cardamom, juice and zest. This is all covered for about 10 minutes, then the segments or supremes are added, then simmered for a bit more. Mine needed a bit more cooking, but not too much longer. I was pleased that the juice didn’t evaporate, and made for a nice bit of sauce
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.