Orange Glazed Pork With Sweet Potatoes Food

ROSEMARY ORANGE GLAZED ROASTED PORK TENDERLOIN

Steps:

• In a blender, puree orange quarters, juice, garlic, paprika, olive oil, and salt until smooth. Rub the paste all over the pork tenderloins and place in a baking pan. Cover with plastic and refrigerate for at least 8 hours and up to 24 hours.
• Remove from refrigerator and wipe to remove excess rub paste. Allow to rest on the counter for one hour so that it comes up to room temperature which promotes even cooking.
• Meanwhile, in a small saucepan over medium heat, stir together the sauce ingredients. Simmer until the mixture thickens, about 10 minutes.
• Preheat the oven to 450 degrees. Place the tenderloins in a baking pan in the oven (uncovered) for 10 minutes, then lower heat to 350 and cook for 25 minutes, at this point, spread with half of your sauce and bake another 20 minutes or until a thermometer inserted in center of loin reads 145 degrees.
• Toss the potatoes and brussels with olive oil, salt, pepper and garlic seasoning and add them the last 20-30 minutes
• Remove the pork tenderloin and veggies from the oven and and the remaining sauce and freshly chopped herbs for garnish.
• Let rest at least 15 minutes before slicing and serving.

SOUR ORANGE PORK WITH SWEET POTATO-HASH, FRIED EGGS AND SOFRITO HOLLANDAISE

Steps:

• Whisk together 1/2 cup canola oil, oregano and garlic in a large roasting pan. Add the pork and turn to coat. Cover and let marinate in the refrigerator for at least 8 hours and up to 24 hours.
• Remove the pork from the refrigerator 30 minutes before roasting. Preheat the oven to 350 degrees F.
• Sprinkle the pork all over with salt and pepper. Heat the roasting pan with the pork and marinade over medium-high heat. Sear the pork on all sides until dark brown. Add the chicken stock and cover. Place in the oven and let braise until a thermometer inserted into the center reaches about 195 degrees F, 3 1/2 hours. Let the pork rest in the braising liquid for 15 minutes.
• While the pork is cooking, put the sour orange juice and honey in a large saucepan over high heat. Bring to a boil and reduce to 2 cups (it will be a syrup consistency). Let cool to room temperature.
• Shred the pork using 2 forks or your hands. In a medium saucepan, toss the shredded pork with the orange honey glaze and reheat over medium heat. Serve the pork on top of some Sweet Potato Hash, topped with the eggs and Sofrito Hollandaise. Garnish with cilantro leaves.
• Cover the potatoes with cold water in a medium saucepan and bring to a boil over high heat. Reduce the heat and simmer until tender, about 10 minutes. Drain the potatoes and dice.
• Heat about 1 tablespoon canola oil in a medium skillet over medium-high heat. Add the country ham and cook, turning once, until golden brown on both sides. Remove to a cutting board and coarsely chop.
• Toss the potatoes and ham with the cilantro, chipotles, honey and scallions, and mix gently until combined. Season with salt and pepper. Using a potato masher, gently work the mixture together-it should still be fairly chunky.
• Heat the butter in a large cast-iron skillet over medium heat. Add the potato mixture and press into the skillet with spatula. Cook, scraping and turning as the bottom browns, until it is hot and filled with crispy bits. Divide among 4 to 6 dinner plates.
• Heat the oil in a small saute pan over high heat. Add the onions and poblano and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Season with salt and pepper. Remove the sofrito from the heat and let cool slightly.
• Place the vinegar and egg yolks in a medium stainless steel bowl set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Stir in the sofrito and sour orange juice. Season with salt and pepper. Keep warm until ready to use.

ORANGE PORK

Steps:

• Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.

BAKED PORK TENDERLOIN WITH ORANGE MARMALADE

Steps:

• Preheat oven to 425 degrees. Lightly spray a baking sheet with cooking spray and set aside.
• In a small bowl whisk together all the spices.
• On a flat surface cut a piece of parchment paper larger than the pork. Sprinkle spices on the parchment paper.
• Brush pork with marmalade ensuring all sides are coated, then roll tenderloin in spice mix.
• Place on prepared baking sheet and cook for approximately 25 minutes or until a meat thermometer inserted in the pork reaches 145 degrees Fahrenheit. Let the meat rest for 3 minutes before slicing.
• Serve extra warmed marmalade on the side if desired.

CITRUS-GLAZED SWEET POTATOES

Steps:

• Heat oven to 375 degrees (see Tip). Use a vegetable peeler to peel strips of zest off 2 oranges. Cut the strips into thin matchsticks using a sharp knife and transfer to a large bowl. Juice all the oranges, the lemon and limes into the bowl for 1 1/4 cups juice. Whisk in the brown sugar, salt, ginger, cinnamon, nutmeg and black pepper until the sugar dissolves.
• Generously peel the sweet potatoes, removing the skin and the tougher layer of flesh just beneath. If your sweet potatoes are larger than 2 inches in diameter, halve or quarter lengthwise. Cut into 1-inch-thick rounds or pieces, add to the citrus mixture and toss to coat.
• Transfer the sweet potatoes and juice mixture to a 9-by-13-inch shallow glass or ceramic baking dish. Dot the top with the butter. Bake, stirring every 20 to 30 minutes to cook and coat evenly, until the sweet potatoes are tender and glazed, 1 1/2 to 2 hours. A paring knife should slide through the potatoes easily and the glaze should be the consistency of syrup.
• Let cool for about 10 minutes before serving. The dish can be made ahead and cooled, then wrapped tightly and refrigerated for up to 2 days. Reheat in a 350-degree oven, covered with foil, or in a microwave, covered with a microwave-safe cover or plastic wrap.

ORANGE-GLAZED ROAST CHICKEN BREASTS WITH SWEET POTATOES

Steps:

• Heat oven to 375°F. In 1-quart saucepan, cook basting sauce ingredients over low heat 3 to 4 minutes, stirring occasionally, until marmalade is melted.
• In 15x10x1-inch pan, place chicken breasts. Brush with half of the basting sauce. In medium bowl, toss potatoes and onion with oil; place around chicken. Bake 25 minutes.
• Meanwhile, in small bowl, soak cranberries in 1/4 cup orange juice.
• Brush chicken again with remaining basting sauce. Stir gently to coat vegetables with pan juices. With slotted spoon, sprinkle cranberries over vegetables; drizzle with juice. Bake about 20 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F), and vegetables are tender.

SWEET GLAZED PORK

Steps:

• Mix the five-spice powder, honey and enough orange juice to loosen, then smear over the chops. Leave to marinate for 10 mins.
• Heat grill to medium, then grill the chops for 4-5 mins on each side, basting with any leftover glaze, until cooked through.
• Steam the heads of bok choi for 2 mins until wilted. Serve with the pork chops, drizzled with any juices and glaze from the grill pan.

ORANGE-GLAZED SWEET POTATOES

Steps:

• Cook potatoes in boiling, salted water until just tender; drain.
• Peel potatoes and cut lengthwise into 1/2-inch slices.
• Arrange in 9x13" baking dish.
• Sprinkle with salt.
• In a saucepan combine brown sugar and cornstarch.
• Blend in orange peel and juice.
• Add raisins.
• Cook and stir over medium heat until thickened and bubbly.
• Cook 1 minute longer.
• Add margarine and walnuts, stirring until margarine has melted.
• Pour sauce over sweet potatoes.
• Bake at 325 degrees for 30 minutes or until sweet potatoes are well glazed.
• Baste occasionally.
• Variation: Immediately before pouring sauce over sweet potatoes, fold in 2 cups apricot halves.

ORANGE GLAZED SWEET POTATOES

Steps:

• Heat oven to 400°F.
• Peel and slice potatoes about 1 inch thick. Arrange in lightly greased 1 1/2 quart casserole dish.
• In small saucepan, stir together sugar, cornstarch, salt and orange peel.
• Slowly stir orange juice into the sugar mixture.
• Add butter. Cook stirring constantly until mixture boils and thickens. Boil and stir about 1 minute.
• Pour hot orange sauce over sweet potatoes. Cover and bake 1 hour, basting occasionally.
• Note: During Christmas I often bake the potatoes and prepare the sauce ahead of time. I then reheat the sauce, assemble and bake for about 30 minutes at 350F until heated through. Can be topped with marshmallows if desired.

JERK PORK TENDERLOIN WITH GLAZED SWEET POTATOES

Steps:

• Make the paste: in a blender, combine the paste ingredients; process on high until smooth, about 2 minutes.
• Trim any excess fat and silver skin from the tenderloins.
• Brush the paste over the meat; cover and refrigerate for 2-4 hours.
• Let the tenderloins stand at room temperature for 20-30 minutes before grilling.
• In a small bowl, whisk the lime zest, lime juice, canola oil, honey, salt, and pepper.
• Peel sweet potatoes, trim the ends and cut each potato into 1 1/2 inch slices.
• Brush potatoes on both sides with the oil mixture.
• Grill the tenderloins and potatoes over direct medium heat until the pork is barely pink in the centers and the potatoes are easily pierced with a knife, 15-20 minutes, turning both and brushing them with the oil mixture every 5 minutes.
• Let the pork rest for 3-5 minutes before slicing on the bias.
• Serve warm with the potatoes.

GLAZED PORK ON SWEET POTATO BEDS

Steps:

• Place sweet potatoes and apple in a large saucepan with water to cover. Bring to a boil over high heat. Reduce heat to medium; cover and cook just until tender, 10-12 minutes. Drain. Mash potatoes and apple. Add the next 5 ingredients; keep warm., Stir water into cornstarch until smooth; add syrup, mustard, soy sauce and pepper. Add pork; stir to coat. , In a large skillet, heat oil over medium heat. Brown pork. Add garlic; cook until meat is no longer pink, 3-5 minutes longer. Serve with sweet potatoes and pan juices.,

ORANGE GLAZED SWEET POTATOES

Steps:

• Pare and halve sweet potatoes.
• Combine peel, juice, corn syrup, and brown sugar.
• Add sweet potatoes, boiling water, and salt to a large saucepan. Simmer, covered, until tender; this should take about 15 minutes. Drain off liquid, leaving 1/4 cup in skillet. Dot potatoes with butter or margarine. Pour orange juice mixture over potatoes, and add orange slices. Cook, uncovered, over low heat until glazed, an additional 15 minutes. Baste often, and turn once while cooking.