Megan at Megan’s Munchies gave me the Superior Scribbler award! Megan has a great blog with lots of wonderful holiday ideas/recipes on her blog and is the creator of the Holy Yum award. So be sure and stop by her blog. Thanks Megan!
Here’s the rules:
1. Post the award on your blog
2. Link to those who gave it to you
3. Link the original posts
4. Pass it on to five deserving people
5. Post these rules for your recipients
I am passing this award to the following terrific blogs:
Barbara from Winosandfoodies has been receiving chemotherapy treatment for cancer over the last several weeks and food bloggers around the world (headed up by Bron and Ilva) thought it would be a good idea to send Barb cyberspace hugs to lift her spirits during this difficult time.
I felt an immediate connection to Barbara who lives in Queensland, Australia, not only because she shares my name, but because I was able to visit beautiful Queensland recently. So Barbara I send you a great big hug, a wish for continued success in your battle and for peace and joy in the upcoming year!
My recipe is inspired by the Tangerine Olive Oil (Agrumato) that I bought at the Rock’s Food Market on our recent visit to Sydney. They were giving samples of it and it was so delicious I couldn’t resist buying a little bottle.
In fact, I realized after I got home that many of my souvenirs are food related – the Arrabbiata spices (let me know if you have a recipe for this!), the wooden tongs from Kuranda, the re-usable shopping bags (now I have one from Italy, Canada and several from Australia), not to mention the chocolate-covered macadamia nuts I brought home as gifts.
The oil sat on my counter for a week as I wondered how best to use it. I finally decided it would be great with the pork tenderloin I had in the freezer and I based the recipe on Martha Stewart’s Pork Tenderloin with Honeyed Butter.
It was absolutely wonderful! The browned, sweet outside and tender juice meat was really complemented by the tangerine flavor of the oil.
Honey Tangerine Pork Loin
- 2 tablespoons Tangerine Olive Oil
- 1 tablespoon honey
- 1 1/2 pounds pork tenderloin, trimmed of silver skin
- Salt and pepper
Preheat oven to 375 degrees. In a Dutch oven or ovenproof skillet, heat oil and honey over medium heat. Season pork with 1/2 teaspoon salt and 1/4 teaspoon pepper, and place in pan. Cook until underside is lightly browned, about 5 minutes. Turn pork, and cook until other side is browned, about 5 minutes more. Lower the heat if the honey begins to burn.
Put pan in the oven, and roast until pork is just cooked through, 7 to 10 minutes.