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-AND-LIME-MARINATED GRILLED PORK
This dish is a signature of the Yucatán and has Mayan origins. The flavor of the meat is so bright - eating it instantly takes me back to the beautiful town of Valladolid.
Provided by Rick Martinez
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Place the pork shoulder on a parchment-lined sheet pan and freeze, uncovered, until almost completely frozen, for about 2 hours.
- Using a very sharp knife, thinly slice the pork crosswise into 1/8-inch-thick pieces. Transfer to a large zip-top freezer bag set inside a large bowl and refrigerate until ready to marinate.
- In a medium bowl, whisk the lime zest and juice, orange zest and juice, garlic, salt and recado de todo clase. Pour over the pork, seal the bag and squeeze the bag to coat the pork. Refrigerate for at least 30 minutes and up to 90 minutes.
- Prepare a gas grill for high heat. Use tongs and an old, clean kitchen towel to brush the grates with oil. (Alternatively, prepare a charcoal grill for high heat.)
- Remove the pork from the marinade, shaking off any excess; brush off the garlic and zests. Grill the pork, turning once, until charred, for 1 to 2 minutes per side. Transfer to a cutting board and let rest for 10 minutes. Cut into 2-inch pieces.
- Grill the onion quarters, turning them occasionally, until charred on all sides, 3 to 4 minutes per side. Transfer to a cutting board. Cut crosswise into 1-inch pieces and separate the individual layers of the onion.
- Arrange the pork on a large platter. Top with the charred onion, radish slices, avocado slices and cilantro. Serve with the warm tortillas de maíz, salsa de zanahoria, chiles habaneros encurtidos and lime wedges.
ORANGE-MARINATED PORK ROAST
You need a V-shaped roasting rack for this. The pork is cooked to "tender rags"-long and slow with air circulating around it-producing the effect of rotisserie cooking. For a Caribbean flair, serve with black beans and rice. Serve leftovers in sandwiches.
Yield makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the roast into a zip-top plastic bag. Add the remaining ingredients. Close the bag and gently knead it to mix the contents. Refrigerate overnight.
- Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection roast at 275°F. Place the pork on a rack over a shallow roasting pan. Remove the roast from the marinade; save the marinade. Place the roast on the rack and insert the oven probe or a meat thermometer into the meatiest part.
- Roast for 4 hours, basting occasionally with the remaining marinade, until the meat reaches 160°F.
- Remove the meat from the rack. Let it rest for 15 minutes before carving.
PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE
A lovely pork tenderloin with a hint of orange. Great for a fall night! You can use brown sugar in place of the honey if you prefer.
Provided by Love2cook2
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
- Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
- Remove the cover and allow the meat and juices to stand for 10 minutes.
- To serve, slice the meat and drizzle with pan juices.
- If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 315.6 calories, Carbohydrate 48.3 g, Cholesterol 63.2 mg, Fat 4.4 g, Fiber 0.7 g, Protein 22.1 g, SaturatedFat 1.5 g, Sodium 283.8 mg, Sugar 45.5 g
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