Have I mentioned that I have some envy issues when it comes to citrus? Reading about other Doristas walking into their yards and picking fruit for the week’s recipe emphasizes the drabness of Vancouver winter a little too keenly. I was able to find some lovely Cara Caras today, so that’s some consolation.
Another consolation is that the orange in this dish didn’t wow me. Next time, I’d reach for some apples instead. Cardamom-rubbed porkloin, roasted in an apple cider and balsamic sauce, now that seems more my style. Not that I minded the stove-top method. It gave me more room in the oven to roast some potatoes and garlic, which I smashed with butter and a little milk before serving.
Now, I’m off to enjoy the long weekend. Next week, it’s coeur à la crème and the dreaded V-word.
You can find many other blogged descriptions of this week’s FFWD recipe here: Fresh Orange Pork Tenderloin