Oh WordPress, let me count the ways that you have annoyed me today. Losing my entire post after I clicked the Save button is at the top of the list. So here I am, typing it again. If you lose it again, I may be forced to reconsider our relationship.
And speaking of relationships, I have long had a tumultuous one with pork. It just seems to be such a moody meat which can go from dangerously undercooked to dry and tasteless within the blink of an eye. And then of course, everyone’s idea of perfectly cooked pork is different. Mine falls much closer to dangerously undercooked than dry and tasteless. I like my meat to retain a slight rosy hue. But more often than not, I miss the window and my pork comes out inedible. Blah.
All of which is to say that I approached this week’s French Fridays with Dorie recipe, Fresh Orange Pork Tenderloin, with a certain amount of trepidation. I’ve been disappointing too many times. Why should I believe that this time would be different?
Okay, okay, that’s probably a bit overly dramatic for a piece of meat. (But seriously!) I’ll settle down now and admit that Dorie’s recipe managed to impress me. I glared at that piece of pork the entire time it was cooking, but I followed Dorie’s instructions to the second, and it came out perfect. Slightly pink in the center, juicy, tender, perfect!
I was so happy with how the pork turned out and will absolutely use Dorie’s method for cooking it again. The fresh orange sauce, not so much. It wasn’t really bad, but maybe a bit too sweet for my tastes. It left me wondering what Betsy came up with to placate Howard this week. I’m guessing that I would have liked his version better.