Cooking
- Roast Chicken With Asparagus & Leeks Recipe + Giveaway!
Foster Farms is one of the larger suppliers of chicken in California. It’s a brand you’ll find in most supermarkets. So I was pleased to learn they are now offering organic chicken. At my local supermarket they only had boneless and skinless...
- Roasted Lemon Herb Chicken Recipe
The two most popular dinner requests in my household are for chili and roast chicken. They are both classic comfort foods and my husband never gets tired of eating either of them. It’s funny, because I rarely if ever make either one of them the same...
- The Lucky Pig Recipe
I am somewhat obsessed with a dish called the Lucky Pig, it’s served at Solbar in Calistoga and I order it almost every time I dine there. It’s basically tender roast pork served with a lot of other goodies—sesame pancakes, peanuts, jalapeños,...
- Mango Mustard Chicken Recipe
Recently I was at a dinner hosted by Maille, an award-winning brand of Dijon style mustard that's been around for 265 years. Mustard was used in everything from cocktails to dessert. Mustard adds complexity and brightness and can be used in the...
- Apricot Stuffed Pork Loin Recipe
A few years ago I discovered a wonderful mustard at the Fancy Food Show. I wrote about it and not long after it won the gold prize at the Napa Valley mustard competition. That was just one in a long line of award winning products. Pam Kraemer founder...
Cooking
Orange Pork Tenderloin Recipe
Winter is citrus season. I had a bounty of blood oranges and tangerines harvested from various backyards, so I made a mixed citrus marmalade. It’s a little soft and fairly bitter which is the way I like it. In addtion to being good on toast, scones or biscuits. Marmalade, whether you make it or buy it, is a great ingredients to have on hand. It can be used in many different recipes.
Orange marmalade is particularly versatile. It works in both sweet and savory dishes. You can use it flavor plain yogurt, whipped cream, cream cheese, vanilla ice cream or even with a mild goat cheese. It’s featured in quite a number of cake recipes and as a glaze on sticky buns. Mixed with a bit of lemon juice it makes the perfect dressing for a fruit salad. I recently wrote about marmalade cocktails for OpenTable. It also pairs particularly well with chicken, ham or pork.
A few weeks ago I was contacted by Napa Grass Farmer, a locally based, “beyond organic” meat farm located in both Napa and Suisun counties. Currently they offer delivery to Napa, Solano, Contra Costa, Sonoma, Marin and San Francisco. They serve hundreds of families and wanted to begin featuring custom recipes in their monthly CSA boxes and in their newsletter. I received a whole chicken and a pork tenderloin in exchange for a recipe for each. Call it an example of the barter economy. Here is the pork tenderloin recipe which just happens to use citrus marmalade.
Orange Pork Tenderloin
Serves about 4 entree portions
Ingredients
Pork tenderloin, about 1 pound
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
1 teaspoon olive or canola oil
1/4 cup orange marmalade, or mixed citrus marmalade
1/4 cup orange juice
1 Tablespoon honey
1 teaspoon dry mustard such as Colman's
Fresh herbs and slices of lemons or oranges, optional
Instructions
Preheat the oven to 400°F and pat the pork tenderloin dry. Combine the kosher salt, pepper and garlic powder in a small bowl, then rub it over the tenderloin.
In a saucepan combine the marmalade, orange juice, honey and mustard. Whisk and heat just until thoroughly combined.
Heat a large, heavy oven-proof skillet (preferably cast iron) over medium-high heat, add the oil, then sear the tenderloin, turning until brown on all sides, about 2 minutes.
Pour the sauce over the tenderloin and transfer the skillet to the oven. Roast the tenderloin for 15 to 20 minutes, turning once and basting with the sauce in the pan, until the internal temperature reads 145ºF.
Remove the tenderloin to a cutting board and let it sit for 10 minutes before slicing it into medallions. Can be served as a main dish or on top of baguette slices for a crostini appetizer. Garnish with fresh herbs and citrus, if desired.
Enjoy!
Disclaimer: My thanks to Napa Grass Farmer for providing the pork tenderloin. I was not compensated monetarily for this or any other post on Cooking with Amy.
- Roast Chicken With Asparagus & Leeks Recipe + Giveaway!
Foster Farms is one of the larger suppliers of chicken in California. It’s a brand you’ll find in most supermarkets. So I was pleased to learn they are now offering organic chicken. At my local supermarket they only had boneless and skinless...
- Roasted Lemon Herb Chicken Recipe
The two most popular dinner requests in my household are for chili and roast chicken. They are both classic comfort foods and my husband never gets tired of eating either of them. It’s funny, because I rarely if ever make either one of them the same...
- The Lucky Pig Recipe
I am somewhat obsessed with a dish called the Lucky Pig, it’s served at Solbar in Calistoga and I order it almost every time I dine there. It’s basically tender roast pork served with a lot of other goodies—sesame pancakes, peanuts, jalapeños,...
- Mango Mustard Chicken Recipe
Recently I was at a dinner hosted by Maille, an award-winning brand of Dijon style mustard that's been around for 265 years. Mustard was used in everything from cocktails to dessert. Mustard adds complexity and brightness and can be used in the...
- Apricot Stuffed Pork Loin Recipe
A few years ago I discovered a wonderful mustard at the Fancy Food Show. I wrote about it and not long after it won the gold prize at the Napa Valley mustard competition. That was just one in a long line of award winning products. Pam Kraemer founder...