Here is my recipe for pork tenderloin with orange sauce, garnished with fresh parsley and orange zest confit. It uses the same ideas as the typical Duck à l'Orange recipe to get a lot of orange flavor into the dish.

Two weeks ago I was in Geneva, Switzerland for a business trip. In addition to the usual excess of cheese fondue, I also had some really wonderful foamed dishes at a friend's house and in a nice restaurant.

This German cheesecake is a bit lighter than its American cousin. The filling is made with low-fat quark instead of cream cheese and egg foam is folded into the filling to give it a slightly fluffy consistency. Lemon and vanilla give the filling a fresh flavor.

The crust is essentially a sweetened pie crust (pâte sucrée).