PORK TENDERLOIN WITH ORANGE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Preheat a grill to medium-high on one side and lightly oil the grate. Combine 1 teaspoon smoked paprika, 2 teaspoons kosher salt, 1/2 teaspoon ground cumin, and pepper to taste; rub all over two 1-pound pork tenderloins (silver skin trimmed). Grill over direct heat until golden brown, 5 minutes per side, then move to the cooler part of the grill; cover and cook 8 more minutes, or until the meat reaches 145 for medium doneness. Let rest 5 minutes. To make the salad, toss 2 segmented oranges, 1/2 thinly sliced red onion, 1/4 cup parsley, 2 tablespoons each olive oil and sherry vinegar, and salt and pepper to taste. Slice the pork into thin medallions and top with the orange salad.
Nutrition Facts : Calories 237 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 74 milligrams, Sodium 928 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 24 grams, Sugar 7 grams
PAN-SEARED PORK TENDERLOIN WITH ROSEMARY BALSAMIC AND ORANGE SAUCE
Steps:
- Preheat the oven to 375 degrees F.
- Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.
- Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
- For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.
- Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.
- Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce.
- After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
- Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.
- Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.
ORANGE MARINATED PORK TENDERLOIN
This is sooo simple and the flavor is wonderful! My husbands uncle gave us this recipe years ago, it is a staple in our home! Great with pasta or rice!
Provided by JUDY MALLORY
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h30m
Yield 4
Number Of Ingredients 6
Steps:
- Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
- Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
- Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 8.9 g, Cholesterol 72.6 mg, Fat 4.1 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 1.4 g, Sodium 1260.5 mg, Sugar 5.6 g
ORANGE PORK TENDERLOIN
Dining with flair can be fuss-free when pork tenderloin is the featured fare. Family and friends will be impressed with these tender pork slices served with a succulent orange sauce.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 3-4 servings.
Number Of Ingredients 7
Steps:
- Place pork slices in an ungreased 13-in. x 9-in. baking dish. Combine butter, thyme and cayenne; spread over pork. Pour 3/4 cup orange juice over meat. Bake, uncovered, at 425° for 20-25 minutes or until meat is no longer pink, basting occasionally., Remove pork and keep warm. Pour pan drippings into a measuring cup; add enough remaining orange juice to measure 3/4 cup. Pour into a saucepan. Stir in flour and sugar until smooth. , Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 197 calories, Fat 7g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 74mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 23g protein.
BRAISED PORK WITH ORANGE AND FENNEL
Steps:
- Put oven rack in lower third of oven and preheat oven to 350°F.
- Wrap cinnamon stick and anise seeds in a small square of cheesecloth and tie bundle closed with string.
- Pat pork dry and sprinkle with salt and pepper. Heat oil in a deep 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 4 minutes per batch. Transfer to a bowl as browned.
- Pour off all but 1 tablespoon fat from pot and cook onion and garlic over moderate heat, stirring, until golden, 3 to 5 minutes. Add ginger, zest, and sugar and cook, stirring, 1 minute. Stir in soy sauce, rice wine, broth, pork with any accumulated juices, and cheesecloth bag. Braise mixture, covered, in oven 1 hour.
- Stir in fennel and braise, covered, in oven until fennel is very tender, 30 to 40 minutes. Discard cheesecloth bag, then season pork mixture with salt and pepper and stir in cilantro.
ORANGE AND MILK-BRAISED PORK CARNITAS
It must have been the subliminal beer and liquor advertising that got me, because I wasn't even thinking about Cinco de Mayo when I decided to make this milk-braised pork carnitas recipe. The milk braising beforehand seems to give the meat a little extra succulence. The subtle sweetness from the orange is also very nice.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 8
Number Of Ingredients 10
Steps:
- Season pork with pepper and salt.
- Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot.
- Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.
- Preheat oven to 450 degrees F (230 degrees C).
- Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed.
- Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.
- Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 3.7 g, Cholesterol 84.2 mg, Fat 24.1 g, Fiber 0.4 g, Protein 22.4 g, SaturatedFat 8.5 g, Sodium 804.7 mg, Sugar 2.8 g
FIERY ORANGE-GLAZED PORK TENDERLOIN
Red pepper and orange blend in this recipe to give ordinary pork tenderloins a flavor tango.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 3
Number Of Ingredients 5
Steps:
- Heat oven to 400° F. Sprinkle pork with seasoned salt and pepper. On rack in shallow pan, place pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
- Bake uncovered 18 minutes.
- Meanwhile, in small bowl, mix orange marmalade and pepper flakes. Reserve half the marmalade mixture. Brush or spoon remaining marmalade mixture over pork.
- Bake uncovered 15 to 20 minutes longer or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160° F.
- Cut pork into 1/2-inch slices. Serve with reserved marmalade mixture.
Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 18 g, TransFat 0 g
ORANGE BRAISED PORK TENDERLOIN
Steps:
- Wash pork loin and pat dry. Heat oil in a large Dutch oven or deep saute pan over medium heat. Combine the Cajun seasoning, pepper, and flour in a plate. Roll the pork loin in the flour mixture to coat all sides. Sear on all sides in the hot oil. Add the onions and continue cooking for 1 minute. Reduce heat to medium-low and add the orange juice, garlic, balsamic vinegar, and brown sugar. Cover and cook for about 1 hour, or until an instant read thermometer inserted into the center of the roast registers 165°. Garnish with cilantro, if desired. Serves 4 to 6.
ORANGE-GLAZED PORK LOIN
This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. -Lynnette Miete, Alna, Maine
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour. , Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. , Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.
Nutrition Facts : Calories 199 calories, Fat 7g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 212mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic exchanges
ORANGE-GLAZED PORK TENDERLOIN
Make and share this Orange-Glazed Pork Tenderloin recipe from Food.com.
Provided by Chef mariajane
Categories Pork
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan, all the orange juice, marmalade, maple syrup, red wine vinegar, and garlic. Whisk together over hight heat. Boil for 5-8 minutes, whisking occasionally until sauce is slightly thickened. Divide glaze in half. Keep half of the glaze warm in the saucepan.
- Season the tenderloins with salt and pepper. Over high heat, in an ovenproof skillet, heat the extra-virgin olive oil and sear all sides of the tenderloins. Transfer skillet into a preheated 375°F oven After 10 minutes, brush the tenderloins with half of the glaze. Continue to cook until the internal temperature of the pork reaches 160°F Remove the pork from the skillet and tent with foil to rest for at least 5 minutes before slicing. Slice into 1/2 inch medallions and arrange on serve platter, Drizzle with remaining glaze.
Nutrition Facts : Calories 69.2, Fat 0.6, SaturatedFat 0.1, Sodium 8.5, Carbohydrate 16.8, Fiber 0.1, Sugar 14.8, Protein 0.1
ORANGE-GINGER BROILED PORK TENDERLOIN
Broiling the tenderloin makes the most tender, juicy meat; and you'll love the subtle orange-ginger flavor. If you want more flavor, you can increase the amounts of orange juice and ginger. I served this with a green salad, corn on the cob, and applesauce. This makes a great sandwich the next day with some honey-mustard dressing spread on it. Tip: My parents made this on the grill and it was outstanding!!!
Provided by KissKiss
Categories Pork
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a glass bowl, mix the soy sauce, olive oil, orange juice, garlic, ginger and black pepper. Pour into a gallon-size plastic zip-lock bag.
- Place the tenderloins in the bag, push out any air before sealing, mush around until meat is well-coated in marinade, and allow to marinate in the fridge for 2-8 hours.
- Preheat the broiler on high, place the pork in a broiler pan and broil 2-4 inches away from the heat source for 15 minutes, turning once halfway through cooking.
- Remove from oven and tent with foil, allowing to rest for 5 minutes for juices to redistribute.
Nutrition Facts : Calories 70.6, Fat 6.8, SaturatedFat 0.9, Sodium 300.6, Carbohydrate 2.2, Fiber 0.2, Sugar 0.8, Protein 0.6
PORK TENDERLOIN WITH ORANGE
Provided by Pierre Franey
Categories dinner, weekday, sauces and gravies, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim each tenderloin to remove excess fat. Cut each tenderloin into 4 equal rounds.
- With a mallet or meat pounder, pound each pork round to about 1/4 inch thick. Sprinkle with salt and pepper.
- In a skillet large enough to hold the pieces of pork in one layer, heat the oil over medium high heat. Saute pork for about 2 minutes on each side. Do not overcook. Remove from the pan and keep warm on a platter.
- In the same skillet, add the onions and cook until wilted. Drain the fat and add the port and wine. Bring to a boil. Stir and scrape to dissolve the brown particles that cling to the bottom of the pan. Add the chicken broth and the tomato paste. Stir to blend; reduce by half.
- Add the orange sections and zests, bring to a simmer and swirl in the butter. Add any juices that may have accumulated around the pork slices. Blend well. Pour the sauce over the pork and serve hot.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 5 grams, Sodium 933 milligrams, Sugar 10 grams, TransFat 0 grams
More about "orange braised pork tenderloin food"
PORK TENDERLOIN WITH ORANGE | FOOD FROM PORTUGAL
From foodfromportugal.com
Estimated Reading Time 1 min
HOW TO BRAISE A PORK TENDERLOIN - EATWELL101
GRILLED ORANGE PORK TENDERLOIN | RENEE'S KITCHEN …
From reneeskitchenadventures.com
KETO ORANGE-BRAISED PORK - INSTANT POT RECIPE - DIET …
From dietdoctor.com
PORK TENDERLOIN WITH ORANGE SAUCE | KEVIN IS COOKING
From keviniscooking.com
ORANGE MUSTARD GRILLED PORK TENDERLOIN - CHEF MICHAEL …
From chefmichaelsmith.com
ORANGE PORK TENDERLOIN WITH ROASTED VEGETABLES - JUST …
From justplaincooking.ca
BAKED PORK TENDERLOIN WITH HERB-ORANGE MARMALADE
From thefoodieaffair.com
SHREDDED PORK IN ANCHO-ORANGE SAUCE (CHILORIO) FROM …
From seriouseats.com
BEST ORANGE-HOISIN PORK TENDERLOIN RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
RECIPE: ORANGE-BRAISED PORK - RECIPELINK.COM
From recipelink.com
HOW TO MAKE PORK TENDERLOIN à L'ORANGE - SKILLETS AND POTS
From skilletsandpots.com
PORK TENDERLOIN WITH ORANGE SAUCE | CANADIAN LIVING
From canadianliving.com
PORK TENDERLOIN WITH ORANGE MARMALADE SAUCE RECIPE
From marciapell.com
ORANGE ROSEMARY GLAZED PORK TENDERLOIN - FOOD NETWORK CANADA
From foodnetwork.ca
BRAISED PORK SANDWICH WITH ORANGE BBQ SAUCE
From cookingwithcocktailrings.com
ROSEMARY ORANGE GLAZED ROASTED PORK LOIN - OH SWEET BASIL
From ohsweetbasil.com
BRAISED PORK TENDERLOIN RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PORK TENDERLOIN à L'ORANGE RECIPE | HELLOFRESH
From hellofresh.com
ORANGE ROSEMARY ROASTED PORK TENDERLOIN - A HEALTHY LIFE FOR ME
From ahealthylifeforme.com
BRAISED PORK TENDERLOIN - PREVENTION
From prevention.com
ORANGE BRAISED PORK TENDERLOIN - PLAIN.RECIPES
From plain.recipes
BRAISED PORK TENDERLOIN WITH ORANGE SAUCE RECIPE - KUMA KNIVES
From kumaknives.com
ORANGE PORK STIR FRY - PEANUT BLOSSOM
From peanutblossom.com
SUPER TENDER BRAISED PORK TENDERLOIN - SIZZLING MESS
From sizzlingmess.com
FRESH ORANGE PORK TENDERLOIN - THE WASHINGTON POST
From washingtonpost.com
ORANGE-HOISIN PORK TENDERLOIN | READY SET EAT
From readyseteat.ca
HONEY-ORANGE PORK TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
ORANGE GLAZED PORK TENDERLOIN | LEIGH ANNE WILKES
From yourhomebasedmom.com
HERB-ORANGE PORK TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
ORANGE GLAZED PORK TENDERLOIN - FETTY'S FOOD BLOG
From fettysfoodblog.com
ORANGE MAPLE ROASTED PORK TENDERLOIN - ⋆ VINTAGE MOUNTAIN
From oneacrevintagehome.com
ORANGE AND CINNAMON BRAISED PORK SHOULDER | RICARDO
From ricardocuisine.com
CRANBERRY ORANGE PORK TENDERLOIN [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love