In which I talk about my inability to follow directions (French Fridays with Dorie: Fresh Orange Pork Tenderloin)
My name is Cher and I can't follow directions.
I've said it.
Acknowledging that you have a problem is the first step to recovery, right?
I have had this problem since I was a very young child. Doing what I am supposed to do, but perhaps not always doing it quite the way it was intended to be done.
It has been both a blessing and a curse in life.
And has put me in a spot of trouble on more than one occasion.
I am not sure if it is a character flaw or just makes me "charmingly quirky". I choose to believe the latter.
At the risk of denying myself the rights granted to me in the 5th amendment, I will refrain from providing examples.
Nothing good can come of it.
|In my mind, it looks like this outside.|
Peel and segment oranges. Um, no thanks.
Cut a large tenderloin into 8 pieces. Whaaatttt?
Skillet cook the individual slices. And THEN add the onion and "stuff" and simmer. Hmmm.
This was not going to fly. There are some very regimented tenderloin doneness specifications in this house (and no, they are not my personal specifications). My heart of hearts knew that skillet-cooked tenderloin medallions were not going to yield the just pink centers that are mandated.
No just pink center = grumbling.
I knew that following directions wasn't going to happen.
[Quirky charm kicks in.]
So here's how it went down:
Four large oranges were juiced and placed into a small saucepan along with some broth, shallots, coconut balsamic vinegar, cardamom and some salt & pepper. Liquid was allowed to cook down until it thickened.
Onions were sauteed in oil until they just started to pick up color. The tenderloin (still intact - no medallions) was salted and peppered then placed into the pan with the cooking onions. Once the meat had been seared on all sides, the whole pan was placed into a hot oven (I think it was at 425 or 450) and it all cooked until the meat was almost to temperature (140 F).
At this point it was pulled from the oven. Tented with foil and allowed to rest for a few minutes and then, and only then, was it sliced into medallions and served with the "gastrique". It was paired with some balsamic (blackberry ginger) roasted Brussels sprouts and some TWD Foccacia and was declared to be good.
This post participates in French Fridays with Dorie. The original recipe for Fresh Orange Pork Tenderloin can be found here. And I totally wish I had seen the accompanying picture before jumping into this recipe, because I did not have a clue what it was supposed to come out like. Now, I know...
Time to sign off... My new Vitamix came today and I am just jonesing to go play with it. I haven't named her yet. She obviously needs a name... It feels like Christmas.