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.
ORANGE AND ROSEMARY PORK TENDERLOIN
(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.
ENJOY!
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
A Taste of Home Cooking is one of my favorite blogs, but I haven’t seen this recipe before. Thanks so much for sharing it.
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Great recipe, both my and my husband loved everything about it!
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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? 🙂
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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..
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And I can’t wait to see what else you make 🙂
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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… 😉
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I’ve added you to my Google Reader so I’ll see it when it comes through. I can’t wait. And yes, your clue doesn’t help but that’s OK. I like surprises. 🙂
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Surprises are fun… (the good ones, that is… 😉
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Looks amazing!! I definitely need to give this one a try. Happy reveal day!
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Happy belated reveal day for you too!
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Great post. Love it. I definitely need to make this. Happy reveal day! (sorry if this is a duplicate)
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Oh, this sounds delicious, Sally! Great job! I am always looking for new ways to cook pork tenderloin, so I will definitely be making this! 🙂
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Me too, I buy pork tenderloin weekly, so I am always searching for different ways to prepare it, such a healthy meat
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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. 🙂
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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…
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I want to make this now, Sally. I snagged some rosemary from someone’s garden last week and we still have plenty of oranges.
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I just planted some rosemary this past weekend, I hope that it will thrive (against all odds)
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We used to have rosemary and I can’t imagine what killed it: most people have giant hedges of it. I did make the pork loin, using the marinade, but not going so far as to make the sauce. The orange flavor came through nicely, but not much else.
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Yummy! My husband doesn’t really like fruit and meat together, but I’m sure something like this might change his mind as it looks so delicious!
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I think he would like this, because it’s not really fruit, right? 😉 Just a little juice
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This looks absolutely delicious and a way that we’ve never cooked pork before. I love how diverse tenderloin can be – and how perfect for weeknights! 🙂
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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)
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Pork and citrus really go SO WELL together! So I know this was incredibly tasty. yay for the new blog discovery! I’ll have to check it out!
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I also get thrilled when I find a new food blog – and the Secret Recipe Club introduced me to some very very nice ones!
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Oh I want to make this so badly! Off to the store tomorrow for the pork tenderloin.
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Go for it! 😉
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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
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Thanks, Mary! I am sure you will love this recipe, the sauce is wonderful!
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How lovely and delicious! I’ve never thought to combine oranges and rosemary. A must-try!
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I bet oranges and rosemary would make a nice type of savory biscuits – savory/sweet kind.
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We love pork tenderloin, it’s one of the things we cook more frequently. This version sounds delicious!
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Hope you try it!
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LOVE pork tenderloin and rosemary! This version with the orange and agave nectar sounds like it would be fantastic!!! You picture is making me extremely hungry!
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You know, I would love to have some for dinner tonight… it’s been a tough day
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That pork sounds out of this world good. This is a must try for me!!
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Oranges have been in my cooking quite a bit lately – all of a sudden I realized they are incredibly versatile and bring a lot to a dish
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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
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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…
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same! I feel that cutlets can get pretty boring. I will have to give this a try!
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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!
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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 😉
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Looking at the photo of your dish make me salivating!
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Thank you so much!
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These look so good. I just found your blog its great. Come check out my blog at http://www.thedailysmash101.blogspot.com
Have a Great Day 🙂
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