Friday, June 25, 2010

Pork Tenderloin a l'Orange

Inspired by the recipe I made for a client, I duplicated it at home for our dinner tonite.  I knew it would be good, but wow, it's really great and not terribly difficult.

It uses sliced pork tenderloin pounded to about 1/4 inch thickness and quickly sauteed, the sauce ingredients get combined and added to the pan and simmered, dinner is done!

I added ground ginger to the sauce ingredients, deglazed the pan with 1/3 cup white wine then added the sauce and after reaching a boil added back the meat and simmered for 4 minutes.  Sprinkled the finished dish with chopped parsley, chives would also be great!

Here's the original recipe, which by the way if from a fellow Personal Chef:

Pork Tenderloin à l’Orange
Recipe By :Christopher Macartney
Serving Size : 4 
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds Pork Tenderloin
1 teaspoon Vegetable Oil
1/2 cup Orange Juice
1/4 cup Orange Marmalade
1 tablespoon Cornstarch
2 tablespoons Lemon Juice
1 teaspoon Prepared Horseradish
1/2 teaspoon Cinnamon
1 jar Mandarin Orange segments -- (10 oz) drained

Slice Pork Tenderloin into 8 pieces. Using a meat mallet, flatten each piece slightly.
Heat oil in pan over medium heat. Add Pork slices and brown quickly for 1 minute on each side.
In a small bowl, thoroughly mix remaining ingredients, except Mandarin Oranges. Add to pan and cook over medium heat.
Stir constantly until sauce thickens. Simmer for 3-4 minutes.
Transfer to warm serving platter and garnish with Mandarin Orange segments.

I served this with Trader Joe's Brown Rice Medley which has Black Barley and Daikon Radish Seeds, very fibrous good nutty flavor.
And a just created recipe: Not Your Mother's Peas & Carrots:

Not your Mother's Peas and Carrots
Recipe By :Chef Jim
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large Shallot -- peeled and sliced
1 tablespoon butter
1 tablespoon olive oil
1 1/2 cups shredded carrot
10 ounces frozen peas
1 large pinch kosher salt
4 grindings black pepper
1/3 cup water

Melt butter in oil in med sauce pan over medium heat; add shallots and salt and pepper; caramelize shallots.
When shallots are nice and brown toss in shredded carrots and toss to coat. About 30 seconds.
Add frozen peas and water, toss and cover, simmer for 2 minutes or until water is boiling, turn off and steam 5 minutes.
Taste for seasoning, add salt and/or pepper; Reheat over high heat and serve immediately with additional butter if desired.

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