Orange Cranberry Pork Stew Food

CRANBERRY ORANGE PORK TENDERLOIN

Steps:

• Season the tenderloin with salt and pepper. Set aside.
• Place a large frying pan over medium heat, add oil, and once hot, brown each side of the tenderloin.
• Place the meat in the slow cooker, and turn the temperature to low.
• In a small saucepan, combine the cranberries, orange juice, chicken broth, brown sugar, and maple syrup. Stir and bring to a boil.
• Cook the mixture for about 5-8 minutes or until the cranberries begin to split. Reserve about ½ cup of cranberry sauce for serving in a separate small bowl.
• To the remaining sauce, add the orange zest and balsamic vinegar. Stir until well mixed, and add the sauce on top of the tenderloin in the slow cooker.
• Cook on low for 4-5 hours, or until the pork internal temperature reaches a minimum of 145 degrees F.
• Let the pork rest for 10 minutes before slicing and serving.
• Serve it topped with the reserved ½ cup cranberry sauce and additional orange zest if desired, and garnish with rosemary sprigs.

ORANGE-CRANBERRY PORK STEW

Steps:

• Preheat oven to 325 degrees F. Peel and section orange over a bowl; squeeze membranes to extract juice. Set sections aside; reserve juice.
• Heat a dutch oven over medium-high heat. Add oil to pan; swirl to coat. Sprinkle pork evenly with salt. Add pork to pan; saute 5 minutes, turning to brown on all sides. Add 1/2 cup chopped onion to pan; saute 2 minutes; stirring occasionally. Add garlic; saute 1 minute, stirring constantly. Stir in orange sections, orange juice , stock and next 4 ingredients (through sambal oelek).
• Cover and bake at 325 degrees for 1 hour. Stir in cranberries. Bake, covered, at 325 for an additional 30 minutes or until pork is fork-tender. Place 1 cup rice in each of 4 bowls; top each serving with about 3/4 cup pork mixture. Sprinkle each serving with 1 1/2 teaspoons green onions.

BARLEY AND CRANBERRY PORK STEW

Steps:

• In 6-quart pan with cover, heat oil over medium-high heat. Add pork cubes in batches, stirring and cooking until browned on all sides (about 4 to 5 minutes per batch).
• Remove each batch from pan and set aside.
• Add onion and garlic to pan; cook, stirring, for 4 minutes.
• Season with salt, cumin, paprika and black pepper.
• Stir in sliced rutabaga and carrots; cook for 4 minutes.
• Mix in bay leaves, water, wine, chicken stock concentrate, tomatoes and juice, and barley. Bring mixture to a boil.
• Reduce heat to low, cover and cook for 30 minutes.
• Stir in cranberries.
• Cook for 15 to 20 minutes longer. Remove bay leaves.
• Serve in soup bowls.

PRESSURE COOKER BEEF STEW

Steps:

• Mix flour, salt, and dry mustard in a bag.
• Add beef and shake to coat.
• Heat oil in pressure cooker; brown beef pieces.
• Add broth; bring to a boil.
• Add all remaining ingredients.
• Lock the pressure cooker lid in place and bring to high pressure over high heat.
• Cook for 12 minutes.
• Release the pressure, remove bay leaves before serving.

SLOW-COOKER CRANBERRY-ORANGE PORK ROAST

Steps:

• Heat oil in large skillet on medium-high heat. Add meat; cook 4 to 5 min. on each side or until evenly browned on both sides. Transfer meat to Slow Cooker sprayed with cooking spray.
• Mix cranberry sauce, dressing and soy sauce until blended; pour over meat. Cover with lid.
• Cook on LOW 4 to 5 hours. Remove meat from Slow Cooker, reserving liquid in Slow Cooker. Cover meat to keep warm. Whisk remaining ingredients in small bowl until blended; stir into liquid in Slow Cooker. Cook, covered, on HIGH 10 min. or until thickened.
• Slice meat; place on platter. Drizzle lightly with sauce. Serve with remaining sauce.