|Ginger Orange Pork Tenderloin with Ramps|
Today was free museum Tuesday at the Huntington Museum of Art. Since my husband and I are trying to expose my youngest son to a wide variety of cultural experiences we thought this would be a great day to take him. Plus it was free which is always a bonus since I am basically pretty cheap. Given the fact that he is 4 he did very well. Most of the paintings and sculptures lost his interest quickly, but he did enjoy the Eastern weapon room and the antique firearms. The piece of art that grabbed his attention the most was outside. It had metallic arms that moved around, basically a modern art version of a whirligig. He was fascinated. There was also a lizard running around the outside walls of the museum that he was determined he should take home (don't worry that was a no go). One of my favorite parts about the museum is that they have a large section of land with nature walks. Since I have a lively 4-year-old it was a great way to wind him down. Given that today was a busy day, I utilized leftovers from a meal I made earlier in the week. It is hard to have fresh meals every night, so I make a point of eating leftovers at least once a week. This way no food is wasted and I save money from my food budget. Tonight my family enjoyed leftovers of the Ginger Orange Pork Tenderloin recipe from the April 2013 issue of All You magazine.
This recipe has 8 ingredients. It takes 45 minutes of total time, 15 minutes of which is active and makes 4 servings. I did make a few changes to the original recipe. First, I found clearance blood orange juice, so I utilized it for the recipe. Second, my shallots had gone bad, so I used the ramps that I had in the freezer. I used one whole ramp (leaves and stem), minced. Instead of vegetable oil I used canola oil, I prefer olive oil and canola in my baked goods and recipes. I am happy to say that my herb garden is doing great, so I was able to use fresh thyme.
The ramps added a nice flavor to the sauce in this dish. The pork was pretty plain, so I would suggest a few changes. I would either rub the pork with a spice rub (cayenne would work well if you like a bit of a kick, or a combination of cumin, coriander or cinnamon). Another option would be to marinade the pork in a citrus marinade. Not only would this make the taste delicious it would help to keep the pork moist while cooking. Most importantly I would double the sauce amount since it was the best part of the recipe, you will want plenty of it to enjoy!
For the recipe go to Ginger Orange Pork Tenderloin.