This. Is a tangerine. Sweet, tangy, delicious fruit that is notoriously hard to peel. Ready for your A-HA moment? According to the good folks at the Bon Appetit test kitchens, when you cook with tangerines, you can EAT the peel! In describing this Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce, BA states, “A tangerine’s skin is so thin that when it’s cooked, you can eat the fruit—peel and all.”
But I am here to warn you, much like eating an entire deep-dish pizza or spending 60% of your salary on footwear, just because you CAN does not mean you SHOULD. A friend made this recipe for me last night, and I have to say that the pork was very tasty indeed, but tangerine peel — even when sautéed in a wok — is bitter, chewy and reminiscent of orange-flavored baby aspirin. We ended up fighting for the last morsels of pork buried in a bowl full of uneaten tangerines.
Again, I am forced to question whether or not the Bon Appetit test kitchens actually TASTE the dishes they endorse, or whether, in fact, the Bon Appetit test kitchens actually exist. Your move, Bon Appetit. I patiently await your reply. (Please note: I can probably be bought with prompt delivery of this pumpkin cheesecake with gingersnap crust.) I’m just sayin’.