I made this so long ago that I honestly can’t even remember what I wanted to say about it. That’s bad guys. Bad bad bad. Especially since I’m pretty sure it was just sometime last week. For some reason, that seems like eons ago. I remember that I decided to use little Cutie oranges that were on sale instead of the navel oranges the recipe called for and I think that might have been a mistake. They had a little bit of a bitter aftertaste that was not so enjoyable. But they did look cute.
I loved the scallions in this because I love scallions in everything and I did enjoy taking my braiser pan out for a spin. It’s still my newest Le Creuset toy and the shine hasn’t worn off yet.
I served this with the Brussels sprouts & squash dish from last week and a hunk of foccacia so it was a big ol’ Dorie feast. I probably won’t make this specific pork tenderloin again because I just thought it was a little….weird. Normally I just salt and pepper a tenderloin, sear it, then finish it off in the oven with some roast veggies and I gotta say that I like that method a lot better. Here’s a link to the recipe if you want to give it a go. Maybe I’m wrong. I’m ready for a dessert now though. Bring on this strange cream cheese thing for next week, my sweet tooth is really sick of all these savory recipes (she gets mean sometimes).