* We shared this on EKat's Kitchen Friday Potluck -- check it out! *
I'd been eyeballing this recipe in Seven Fires ever since I got the book, and I finally got a chance to give it a shot tonight. A couple of weeks ago, my wife and I got a shipment of fresh organic oranges from her parents in the southwest. The oranges were fantastic, and we juiced a number of them. I saved the peels with this recipe in mind...
This pork tenderloin is layered with orange peel confit, thyme, and burnt black sugar. I served it with my special recipe rosemary scalloped potatoes and an experimental recipe for collard greens that turned out quite good. There are four recipes tonight, so I'll try to do a better job organizing them than I did on the fajitas post (I was pretty tired when I wrote that one). If you start at the top and go down, you should have everything done at about the right times. Here we go:
