Sometimes taking initiative with a recipe is not a good idea. Dorie's recipe for Fresh Orange Pork Tenderloin (pg 273 of Around My French Table) calls for four large oranges. We're still hauling in mandarins from the last tree in my landlord's grove that we haven't picked clean. He has orange trees, too, but the fruit doesn't taste like anything. I chose to use the mandarins instead.
I've been making batches of marmalade out of them (OH MAN--SO GOOD), and the marmalade recipe allows using the entire mandarin peel, pith and all, since the skin is so thin. It works beautifully for marmalade.
The same concept of using the entire peel does not work beautifully for pork. This whole dish turned out bitter. Really bitter. It was unpleasant. Those cups of sugar that go into the marmalade do a good job tempering the bitterness. Maybe if I add cups of sugar to the pork....