CARAMELIZED ORANGE PORK ROAST
Raising the oven temperature during the last half hour of roasting ensures a crisp, caramelized crust.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Serves 10-12
Number Of Ingredients 9
Steps:
- Whisk together all ingredients inside a large oval Dutch oven. Place in pork and coat with sauce, turning several times while it marinates for at least 4 hours.
- Preheat oven to 325 degrees Fahrenheit. Place covered pot in oven and cook for 4 hours. Raise heat to 375 degrees Fahrenheit for 30 minutes. Remove cover and cook another 30 minutes, basting a couple of times. Shred the meat in the liquid and serve.
CARAMELIZED PORK LOIN
Steps:
- Preheat oven to 375 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the brown sugar, cinnamon and diced apples and toss to coat. Saute 3 minutes, without stirring to let the apples caramelize on 1 side. Toss and saute another 3 minutes. Remove from the heat and cool completely.
- Butterfly the tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of the other side. Flatten with a meat mallet.
- When the caramel apples have cooled spread the mixture down the center flap of pork. Sprinkle with salt and pepper, to taste. Spoon the apple mixture down the center of the pork roast. Bring the 2 sides of the tenderloin up around filling to meet. Use butcher string and tie around the roll at 1-inch intervals.
- Season the stuffed and tied pork loin with salt and pepper. Sear the pork loin in vegetable oil in a large Dutch oven over medium-high heat, turning to get all the sides. Pour the apple cider over the pork. Roast uncovered for about 1 hour and 20 minutes or until an instant-read thermometer inserted into the center of the roast registers155 degrees F.
- Remove from the oven and let rest, tented with foil, for 15 minutes before slicing. Serve with pan juices.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
CARAMELIZED PORK TENDERLOIN
This is the best pork tenderloin recipe! It is a little bit savory and a little bit sweet, and best of all, tastes grilled even though you made it on the stovetop. -Debi Arone, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cut pork into 4 pieces and pound with a meat mallet to 1/4-in. thickness. In a shallow bowl, mix brown sugar, garlic and steak seasoning. Dip pork in brown sugar mixture, patting to help coating adhere., In a large skillet, heat butter over medium-high heat. Add pork; cook 2-3 minutes on each side or until tender.
Nutrition Facts : Calories 236 calories, Fat 10g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 585mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 23g protein.
CARAMELIZED PORK SLICES
Turn the oven off! Get all the rich flavor of slow-baked, brown sugar-glazed ham on your stovetop in just minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat.
- Cook pork and garlic in skillet 6 to 8 minutes, turning occasionally, until pork is light brown and no longer pink in center. Drain if necessary.
- Stir in remaining ingredients; cook until mixture thickens and coats pork.
Nutrition Facts : Calories 185, Carbohydrate 11 g, Cholesterol 70 mg, Fiber 0 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 350 mg
VIETNAMESE-STYLE CARAMEL PORK
Stir-fry chunks of pork with shallots, ginger and chilli in a wok then add fish sauce and brown sugar for a sweet, sticky and spicy sauce
Provided by Katy Greenwood
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of the oil in a wok over a high heat and stir-fry the pork in batches until browned all over. Remove with a slotted spoon and set aside.
- Turn the heat right down and add the remaining oil, then stir in the shallots, ginger and chilli. Cook over a low heat for a couple of mins until just starting to soften. Add the sugar, fish sauce and 200ml water to the pan and stir everything together. Bring to the boil, stirring, so that the sugar dissolves, then return the pork to the pan. Bubble vigorously for 8-10 mins until the sauce thickens to coat the meat and become glossy. Taste and stir in a little more fish sauce, if needed, along with the chilli sauce. Sprinkle with the spring onions and serve with steamed rice and pak choi.
Nutrition Facts : Calories 350 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Protein 24 grams protein, Sodium 0.9 milligram of sodium
ROAST PORK LOIN WITH PICKLED CARAMELIZED GUAVAS
Provided by Beatriz Llamas
Categories Fruit Juice Garlic Herb Pork Marinate Roast Low Cal Spice White Wine Guava Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For pickled caramelized guavas:
- Bring all ingredients to boil in heavy large saucepan. Reduce heat to medium-low; simmer until almost all liquid evaporates, stirring often, about 30 minutes.(Can be made 2 days ahead. Cover; chill.) Serve warm or at room temperature.
- For pork:
- Place first 5 ingredients in mortar; mash into paste with pestle. Stir in 1/3 cup broth and juice. Transfer marinade to large resealable plastic bag. Add pork and seal. Refrigerate 12 to 14 hours, turning occasionally.
- Preheat oven to 350°F. Transfer pork and marinade to large roasting pan. Roast until thermometer inserted into center registers 145°F, basting occasionally with pan juices and adding more broth by 1/4 cupfuls if dry, about 1 hour 45 minutes.
- Transfer pork to platter; let stand 20 minutes before serving. Slice pork and serve with juices and guavas alongside.
PORK ROAST WITH CARAMELIZED APPLE SALAD WITH MAYTAG BLUE AND SPICY ORANGE VINAIGRETTE
Steps:
- For the Roast: Preheat oven to 325 degrees F. Heat oil in a large Dutch oven over medium-high heat. Season the pork with salt and pepper and sear well on all sides. Drain off the fat, and add the remaining ingredients to the pot. Place in the oven and cook until the internal temperature of the meat registers 150 degrees F, about 2 hours. Remove the meat to a plate and remove the vegetables and herbs with a slotted spoon. Add more water if needed. Bring the cooking liquid to a boil and reduce by half. Whisk in the butter and season with salt and pepper to taste.
- For the Spicy Orange Vinaigrette: Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4 cup. Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and salt and pepper to taste.
- For the Apple Salad: Heat 3/4 cup of the Spicy Orange Vinaigrette in a medium saute pan over medium high heat. Add the apples, cut-side down and saute until golden brown, turn over and saute until just cooked through, 1 to 2 minutes. Place the watercress and frisee in a medium bowl and toss with a few tablespoons of the remaining Spicy Orange Vinaigrette, season with salt and pepper and divide among 4 plates. Arrange 2 apple quarters on each plate, garnish with walnuts and blue cheese and drizzle with some of the remaining vinaigrette.
ORANGE PORK ROAST
Overccoking can cause pork roasts to be dry and tough. But this recipe's succulent orange sauce guarantees that the meat turns out moist and tender.
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut roast in half; sprinkle with salt and pepper. Place in a 5-qt. slow cooker. In a small bowl, combine the orange juice concentrate, honey, cloves and nutmeg; pour over pork. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until meat is tender. , Remove meat to a serving platter; cover and keep warm. Skim fat from cooking liquid; pour liquid into a small saucepan. Combine flour and cold water until smooth; stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 256 calories, Fat 11g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 207mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 21g protein.
CARAMELIZED ONION PORK OSSO BUCO WITH ORANGE-OREGANO GREMOLATA
Provided by Metro
Time 2h35m
Yield 4
Number Of Ingredients 12
Steps:
- In a Dutch oven or large pan, heat oil on high heat and melt butter. Brown meat. Remove and set aside.In the same pan, cook onions over low heat until they brown (caramelize), about 10 minutes. Add sugar after about 5 minutes.Return the meat to the pan and add remaining ingredients, except for the gremolata.Simmer over low heat until the meat is tender, about 2 h15. Season to taste.Mix gremolata ingredients together, sprinkle over osso buco and serve.
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CARAMELIZED ORANGE PORK ROAST - TODAY.COM
From today.com
4/5 Category EntréesAuthor Lucinda Scala Quinn
- Whisk together all the ingredients except the pork in a large roasting pan. Poke the pork all over with the tip of a sharp knife or a fork, to allow the marinade to penetrate, and place in the pan with the marinade. Turn the meat several times while it marinates in the refrigerator for at least 4 hours. If you don't have 4 hours, do it for as much time as you have. Overnight is good, too.
- Preheat the oven to 325°F. Loosely tent the roasting pan with foil, and cook the marinated pork for 1 hour per pound. Every hour, drizzle the meat with the pan sauce, and add ½ cup water as needed to prevent the sauce from becoming too concentrated and scorching in the pan.
- Remove the foil. If the pork is caramelized at this point, continue cooking at 325°F; if not, raise the heat to 375°F. Cook until an instant-read thermometer reads 190°F (the point at which the cartilage melts), about 1 hour more, basting the pork with the pan sauce a few more times. Continue to add water as needed.
- Remove the roast from the oven. Let rest for 20 minutes, loosely tented with foil. Shred or slice the meat and return it to the pan with the sauce.
CARAMELIZED PORK LOIN - JO COOKS
From jocooks.com
4.8/5 (10)Total Time 2 hrsCategory Main CourseCalories 493 per serving
- In a large skillet, melt the butter and add the 1/4 cup brown sugar, diced apples and cinnamon. Toss the apples around and make sure they are fully coated by butter and sugar and saute for about 3 minutes. Do not stir during the first 3 minutes, so that the apples caramelize on one side. After 3 minutes toss the apples again and let them caramelize for another 3 minutes on the other side. Let cool.
- Butterfly the pork loin, basically cut the pork down the center, without completely cutting through, so when you open the two halves they resemble a butterfly. Use your meat mallet to flatten it a bit.
- Take the cooled apples and spread them down the center of the pork loin and bring the 2 sides up around filling the meat. Use butcher twine to tie around the roll tightly at 1 inch intervals.
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- Heat a tablespoon of the olive oil in a 12-inch skillet over medium heat. Add the onions and cook, stirring occasionally, until softened and light golden brown, about 5 – 8 minutes. If needed, add a bit of water to the pan to prevent scorching.
PORK TENDERLOIN WITH CARAMELIZED APPLES - BUTTER & BAGGAGE
From butterandbaggage.com
Reviews 2Estimated Reading Time 4 minsServings 4-6Total Time 1 hr 5 mins
- 2. In a large skillet, melt the butter and add 1/4 cup brown sugar, diced apples and cinnamon. Toss the apples so they are fully coated by butter and sugar and saute for about 3 minutes. Do not stir during these 3 min, so that the apples caramelize on one side. After 3 minutes toss the apples again and let them caramelize for another 3 minutes on the other side. Let cool.
- 3. Butterfly the pork loin, basically cut the pork down the center, without completely cutting through, so when you open the two halves they resemble a butterfly. Use your meat mallet to flatten it a bit. I you are using 2 pork tenderloins, just flatten with a meat mallet.
- 4. Take the cooled apples and spread them down the center of the pork loin and bring the 2 sides up around filling the meat. Use butcher twine to tie around the roll at 1 inch intervals. If using 2 tenderloins, add filling to one and place the other on top and tie together. The filling will come out a bit, but most will stay inside.
ONE PAN PORK CHOP WITH CARAMELIZED APPLE AND ONION
From sidechef.com
5/5 (10)Total Time 30 minsCuisine AmericanCalories 144 per serving
- Season the Pork Chop (4) with Salt (to taste) and Ground Black Pepper (to taste). Rub seasoning in until it coats the meat.
- In a cast-iron skillet over medium-high heat, add Olive Oil (1 1/2 tablespoon). Once hot, add the seasoned pork chops and sear for about 3 minutes, or until the meat is golden brown, then flip. (Time will vary based on thickness - add an extra minute for thicker chops).
- Add Garlic (4 clove), Butter (1/2 tablespoon), and Fresh Thyme (4 sprig). Continue cooking for about 3 more minutes or until the meat is cook through.
- Once the pork chops are cooked, remove them from the pan to rest, along with the thyme and garlic.
CRISPY, CARAMELIZED SLOW COOKER PORK CARNITAS - REAL FOOD ...
From realfoodwholelife.com
5/5 (5)Category Main CourseCuisine MexicanTotal Time 6 hrs 25 mins
- Rub the spice mixture on all sides of the pork. Place the pork in a 6-quart slow cooker, then pour in the lime and orange juice, turning the pork to coat.
- Cover and cook on high for 5-6 hours, or low for 8-9 hours, or until the pork shreds very easily with a fork.
- Remove the pork from the slow cooker. Shred with two forks, then add back to the slow cooker, stirring to combine with any remaining juices.
CARAMELIZED PORK AND SWEET POTATOES RECIPE - REAL SIMPLE
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3/5 (77)Total Time 40 minsServings 4Calories 397 per serving
- Heat oven to 450º F. Lightly coat 2 baking pans with cooking spray. In a bowl, toss the sweet potato slices with oil.
- Arrange potatoes in a single layer on one baking pan. Sprinkle with half the rosemary. Place in the oven and roast until tender, about 30 minutes.
- Meanwhile, season each side of the meat or salmon with salt and a few grinds of pepper. Spread with mustard. Sprinkle with sugar and remaining rosemary.
- Arrange the meat or fish on the second baking pan. Roast, turning once, until cooked through, 20 minutes for pork or chicken, 10 minutes for salmon.
CARAMELIZED PORK LOIN WITH APPLES RECIPE - HEALTH.COM
From health.com
Servings 12Calories 199 per servingTotal Time 1 hr 20 mins
- Rub garlic over surface of trimmed pork loin. Heat a large skillet coated with cooking spray over medium-high heat. Add pork and onion; cook 10 minutes or until browned on all sides, turning occasionally.
- Place the pork in a 13- x 9-inch baking dish coated with cooking spray. Sprinkle the sugar mixture over roast. Arrange the onion around pork, and drizzle with vinegar. Bake at 425° for 20 minutes.
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Reviews 4Estimated Reading Time 9 minsServings 12-16Total Time 2 hrs 45 mins
- In a medium saucepan combine wild rice mix, Swanson Organic Free-Range Chicken Stock, water and 1/4 teaspoon of salt. Bring to a boil over moderate heat. Reduce the heat to a simmer, cover partially and cook until the rice is tender, about 40 minutes.
- Place cranberries in a small bowl, cover with hot water, allow to sit for 15 minutes. Drain and cool and the combine with oranges and pecans. In a medium skillet melt 2 tablespoons of butter.
- Add in the onions and cook stirring occasionally until softened, about 10 minutes; add a tablespoon of butter if the onions start to dry out. Add thyme, sage and wine and stir to combine scraping up any brown bits. Cook until liquid has evaporated.
- Combine the rice and onions mixture and stir in the fruit and nut mixture. Salt and pepper to taste.
RIBEYE ROAST WITH CARAMELIZED ONION ORANGE BUTTER - JUST COOK
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3.6/5 (8)Category Main CourseCuisine AmericanTotal Time 3 hrs 30 mins
- Mix rub ingredients and rub all over Ribeye Roast. Place in fridge uncovered at least 1 hour or up to a day ahead.
- Heat cast iron pan on low heat, melt 2 Tbsp butter and add sliced onions. Cook slowly until caramelized, then add balsamic vinegar and cook until liquid is gone. Cool completely.
- Place caramelized onions, orange zest, parsley, salt and pepper in food processor and pulse until blended. Add remaining butter and pulse until smooth. Store refrigerated in airtight container until ready to use.
- Take ribeye out of fridge 1 hour before roasting and set on wire rack on baking tray until it reaches room temperature.
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- Whisk together all ingredients except for the pork shoulder in a large roasting pan. Poke the meat all over with the tip of a sharp knife or a fork to allow the marinade to penetrate. Place in the roasting pan with the marinade. Marinate in the refrigerator, turning the meat several times while marinating in the refrigerator for at least 4 hours. If you don't have 4 hours, do it for as much time as you have. Overnight is good as well.
- Loosely tent (do not cover) the roasting pan with foil; bake pork 1 hour per pound. Every hour, drizzle meat with the pan sauce; add ½ c. water as needed, to prevent sauce from becoming too concentrated and scorching in the pan.
- Remove foil. If the pork is caramelized at this point, continue cooking at 325 degrees; if not, raise heat to 375 degrees. Cook until an instant-read thermometer reads 190 degrees (the point at which the cartilage melts), about 1 more hour , basting pork with pan sauce a few more times. Continue to add water, as needed.
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