The time has come again, for the much awaited Reveal Day of The Secret Recipe Club!  I felt a shiver up and down my spine when I got my assignment, and it is easy to see why:  my assigned blog, A Taste of Home Cooking, has been around since 2006!  She is a veteran food blogger by definition!

I struggled to choose a recipe, because too many appealed to me, and to make my life even harder, she kept publishing new posts with more enticing stuff,  like a recent Roasted Brussels Sprouts with Mushrooms and Cream.  At some point, I had to quit going back, and settled on two  possibilities, the first you’ll see today, of course, but I will be making the other one soon, independent of the SRC.

(slightly modified from A Taste of Home Cooking)

2 pork tenderloins
4 oranges, juiced
4 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons agave nectar
2 cloves garlic, finely chopped
2 tablespoons fresh rosemary, chopped
1/2 teaspoon kosher salt
Freshly ground black pepper
1/4 cup heavy cream
chopped parsley leaves

Cut the tenderloins in 3 or 4 equal portions and place them in a plastic bag. Whisk together the marinade ingredients and pour them over the meat. Cover and refrigerate for at least 4 hours, preferably overnight, massaging the meat when you have a chance, or moving the pieces around).

Preheat the oven to 370 degrees. Remove the pork from the fridge and pour the marinade into a small saucepan.

Heat an oven-safe skillet over medium-high heat. Place the pork pieces into the skillet and sear on all sides, about 10 minutes total. Put the skillet in the oven and roast for 20 minutes, until cooked through  (the meat should be pale pink in the center; if using a meat thermometer, the recommended safe internal temperature is 160°F), flipping the meat a couple of times during the roasting.

While the meat is roasting, put the saucepan with the remaining marinade over medium-high heat and bring to a boil. Keep boiling, uncovered, stirring regularly, until the marinade has reduced halfway. Add in the cream, salt and parsley. Stir, and keep warm over low heat.

When the meat is ready, remove the skillet from the oven, and transfer the meat to a cutting board. If there are any juices in the skillet add them to the sauce and bring back to a boil. Cut the meat pieces into thick slices and serve with the sauce,sprinkling more fresh parsley on top.


to print the recipe, click here

Comments:  This recipe was originally from Clotilde, of Chocolate and Zucchini, another ultra-veteran blog, but I followed all the modifications from “A Taste of Home”,  like browning the meat before, and increasing baking time.  Departing from both versions, I opted for an amount of cream halfway  between them.   You can get by with less, maybe a couple of tablespoons, or splurge, but I felt the meat had just the right amount of naughtiness the way I made it…😉

After making this recipe, I am convinced we should all use oranges more often in sauces, marinades, salad dressings.  They bring the citric component, but a lot more natural sweetness.

I loved this month’s adventure at The Secret Recipe Club!  If you want to see what my fellow bloggers came up with, simply click on the links brought to you by the cute blue frog below.

Note added after publication: curious to see who got the Bewitching?  Jump to “The Double Dipped Life”, and see the recipe she chose (a favorite of ours, by the way).

ONE YEAR AGO: Pistachio-Walnut Sourdough Bread (we loved this one!)

TWO YEARS AGO:  Pork Tenderloin and Blue Cheese

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  1. I have to say, out of all the recipes you could have chosen from my blog this is one of my all-time favorites. I’m so glad you enjoyed it.🙂 Thanks for all the sweet comments – sometimes I can’t believe I’ve been blogging since 2006. That’s a long time, huh?🙂


    • It IS a long time! Let’s put it this way, as a runner, you would be pushing the ultra-marathon adventure! 😉 You can see how that could make a “newbie” hyperventilate..


    • I won’t tell you which one it is, but will let you know as soon as I publish it. I almost made it this past weekend, but could not get to it. Hint: the recipe makes me think of my first months living in the US when I first arrived in California, back in 1986 (and I can also say this clue is horrible, and would never help anyone figure it out…😉


  2. I love pork tenderloin but since every serving except the first has to be reheated, I usually end up with leftovers that are drier than the juicy first serving. It does look very tasty, though.🙂


    • You are right, it is pretty tricky to enjoy the leftovers. NOt enough fat to make it juicy and stand the refrigeration and re-heating. But, that’s the price we pay for lean: one great meal and one a bit on the dry side…


    • A few things I don’t think I can leave without: ahi tuna, pork tenderloin, lemons, and ginger.

      and dulce de leche ice cream from Haagen Daaz (well, I CAN live without that one, I never buy it, actually. If I did, I’d swallow the container before anyone can stop me)


  3. Sally, this is a really wonderful meal. Your photos are gorgeous and I really have to give this recipe a try. Orange and rosemary is a combination that is hard to beat. I hope you have a great evening. Blessings…MAryd


  4. this is a beautiful looking tenderloin. I have so many cutlets at home already, I’ll have to figure out how to alter this for them


    • Should work pretty well for cutlets too, it’s a great idea, I always buy some, but end up doing the same boring recipe every time: pan fry them with some lemon juice in the end and that’s about it. a bit boring…


  5. Sally, I can’t even imagine you being “daunted” by a Veteran Blogger.. or maybe it was just “shivers” of delight.. you are so talented, I love how this recipe turned out on the plate! Very pretty and neat that it uses agave nectar in it as well!


    • You are too sweet, thank you! For some reason, I cannot get the thought that I am a “newbie blogger” out of my mind. Ridiculous, as I’ll be completing my third year soon. Not sure what’s wrong with me, but I bet the list is not small 😉


  6. Pingback: Orange and Rosemary Pork Tenderloin

  7. Pingback: A SECOND TASTE OF HOME COOKING | Bewitching Kitchen

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