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
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
MARMALADE PORK TENDERLOIN
This delectable pork entree shared by P. Buchanan of Fairfax, Virginia is so easy to prepare. A swift ginger-marmalade sauce lends a touch of sweetness to each tender slice.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Sprinkle the pork with 1/2 teaspoon salt and pepper. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° for 15 minutes. Combine marmalade, water, ginger and remaining salt; spoon over pork. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 188 calories, Fat 3g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 347mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 15g protein.
ORANGE MARMALADE PORK LOIN
Step out of the box tonight with this Orange Marmalade Pork Loin recipe. Made with garlic, fresh thyme, orange juice and more, this Orange Marmalade Pork Loin is perfect for a family dinner in or impressive enough for a festive occasion!
Provided by My Food and Family
Categories Home
Time 2h25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Mix Worcestershire sauce, garlic, thyme and 1/2 cup orange juice until blended. Reserve half the Worcestershire sauce mixture for later use.
- Cut slits between ribs in roast; place in shallow pan sprayed with cooking spray. Pour remaining Worcestershire sauce mixture over roast; turn to evenly coat both sides of roast with Worcestershire sauce mixture. Refrigerate 30 min. to marinate, turning occasionally.
- Heat oven to 350°F. Remove roast from marinade; discard marinade. Return roast to pan. Add 1/2 cup water to bottom of pan. Bake 1 hour.
- Remove 2 Tbsp. pan drippings; mix with reserved Worcestershire sauce mixture, marmalade, ginger and remaining orange juice until blended. Pour over roast.
- Bake 45 min. or until roast is done (145°F). Remove from oven. Let stand 3 min. before serving.
Nutrition Facts : Calories 380, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 33 g
ORANGE MARMALADE GLAZED PORK
Make and share this Orange Marmalade Glazed Pork recipe from Food.com.
Provided by Caroline Cooks
Categories Pork
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, bring the first 5 ingredients to simmer. mix to combine and cook for about 3-4 minutes.
- Remove and cool to room temperature.
- Preheat oven to 350°F degrees.
- Place pork in baking dish and spread 1/3 of marmalade mix over the.top. Bake until the internal temp reaches 140°F degrees, about 40-60 minutes .(depending on the size of the pork.).
- Baste with remaining marmalade twice more during the cooking time.
- DO NOT OVERCOOK; the pork will continue to cook even after removing from the oven.
- Sprinkle with chopped onions, if desired.
- Let rest for 20 minutes before slicing.
Nutrition Facts : Calories 240.8, Fat 3.8, SaturatedFat 1.3, Cholesterol 47.6, Sodium 977.5, Carbohydrate 34.6, Fiber 0.6, Sugar 31.9, Protein 18.6
PORK LOIN WITH ORANGE MARMALADE GLAZE
Not sure where this recipe came from, but I cooked it at the beach one summer with a friend and it became a tradition every time we returned (and lots of times at home, inbetween). This is a savory roast. The marmalade and white wine bring out the flavor and juiciness of the roast but don't overpower with sweetness.
Provided by Epi Curious
Categories Pork
Time 1h40m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Place the pork loin on a rack in a shallow roasting pan. Brush meat with the olive oil and then sprinkle with salt, pepper and rosemary. Pour the wine and water into the roasting pan. Roast for 1 hour.
- Remove the pan from the oven and spoon 1/2 cup of pan drippings into a small bowl. Add the marmalade and mix well. Pour this mixture over the meat and return it to the oven.
- Continue roasting the meat for 35 to 45 minutes, basting it 2 to 3 times with the pan drippings, until a meat thermometer reaches 160 degrees F.
- Let the meat rest 15 minutes before serving. Skim any fat from the pan drippings and serve with the roast.
Nutrition Facts : Calories 671.8, Fat 27.8, SaturatedFat 9.6, Cholesterol 214.5, Sodium 171.4, Carbohydrate 18.8, Fiber 0.2, Sugar 16.4, Protein 75.9
PORK TENDERLOIN WITH ORANGE MARMALADE
I couldn't get food.com to accept 1 tbsp plus 1 1/2 tsp coarse grain mustard, so that is why it is on two lines in the ingredient list. Hope it's not too confusing!
Provided by breezermom
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the mustard, garlic, rosemary, and black pepper in a small bowl; stir well, and set aside.
- Slice the tenderloins lengthwise to, but not through the center, leaving one long side connected. Spread the mustard mixture evenly into the opening of each tenderloin. Fold the top sides over the mustard mixture, and tie securely with string at 2 inch intervals.
- Place the tenderloins, seam side down, on a lightly greased rack in a roasting pan. Brush each with 1 tbsp marmalade. Add water to the pan. Bake uncovered, at 400 degrees for 35 minutes or until a meat thermometer inserted in the thickest part of the tenderloins registers 160 degrees. (medium).
- Combine the remaining 2 tbsp marmalade and chicken broth in a small saucepan. Bring to a boil; reduce heat and simmer; uncovered for 2 to 3 minutes or until thickened.
- To serve, slice the tenderloins, and arrange on a serving platter. Spoon the marmalade mixture over the slices.
Nutrition Facts : Calories 189.1, Fat 4.1, SaturatedFat 1.4, Cholesterol 73.7, Sodium 117.9, Carbohydrate 13.6, Fiber 0.2, Sugar 12.1, Protein 23.8
ORANGE-GLAZED PORK STIR-FRY
"To add extra color and tangy flavor, I like to stir drained mandarin orange segments in with the cooked pork," shares Edie DeSpain in Logan, Utah. "This makes such a fast, simple and delicious meal!"
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a nonstick skillet or wok, stir-fry pork in oil for 3-4 minutes or until no longer pink. Remove and keep warm. Reduce heat to medium; add the snow peas, onion, marmalade and chili sauce. Cook and stir until vegetables are crisp-tender. , Return pork to the pan and heat through. Serve with rice if desired.
Nutrition Facts : Calories 277 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 164mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
MARMALADE PORK
Pork steaks work perfectly with a sticky orange sauce. Serve with potatoes and your favourite vegetables
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Heat the oil in a large frying pan and briefly cook the garlic, stirring with a wooden spoon, to start it softening. Add the pork to the pan in a single layer, season and cook for 6 mins each side, until golden and cooked through.
- Meanwhile, mix the stock with the thyme and marmalade. Remove the pork from the pan and set aside briefly to rest on a warm plate. Pour off any oil from the pan, then pour in the marmalade mixture and bubble to make a sauce. Return the pork to the pan, coat in the sauce and serve with quick-cooking vegetables like baby potatoes, spinach and peas.
Nutrition Facts : Calories 335 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 0.2 grams fiber, Protein 42 grams protein, Sodium 0.2 milligram of sodium
ORANGE-PECAN PORK ROAST
Family and friends will "ooh" and "ahh" when you bring in this impressive roast with its beautiful orange glaze and nutty topping. Moist and delicious, it's a real showstopper!
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Place roast on a rack in a shallow roasting pan. In a skillet, saute onion and garlic in oil until tender. Add the marmalade, pecans and cinnamon; cook and stir until marmalade is melted. Spoon over roast., Bake, uncovered, at 325° for 1-3/4 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 285 calories, Fat 13g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 52mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 28g protein.
PORK ROAST WITH ORANGE MARMALADE GLAZE
Marmalade, Dijon mustard, peanut butter? Sounds weird...but the flavours come together really well.
Provided by Abby Girl
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Marinade: Comine orange marmalade, Dijon mustard, peanut butter, lemon juice olive oil, horseradish, salt and pepper in a zip lock bag. Add pork roast and turn to coat both sides. Cover and chill for several hours or overnight, turning pork at least once.
- Preheat grill.
- Remove pork from zip lock bag. Sear the pork roast for 1 minute on each side. Cover grill and cook 18 to 22 minutes or until a meat thermometer registers 150 to 155, turning pork every 5 minutes and brushing with reserved marinade after pork has cooked for 12 minutes. Allow pork roast to sit for 5 minutes before carving.
Nutrition Facts : Calories 353.1, Fat 16.2, SaturatedFat 3, Cholesterol 108.9, Sodium 252.9, Carbohydrate 14.1, Fiber 0.5, Sugar 12.3, Protein 36.7
EMERIL'S ORANGE AND CUMIN PORK LOIN
This Latin-inspired pork roast is a hit at any holiday gathering. It's so easy, you'll find yourself making it all year long.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Pat pork dry with paper towels, rub all over with oil, and season with cumin, 2 teaspoons salt, and 1 1/2 teaspoons pepper. In a large skillet, cook pork over high until browned on all sides, 8 minutes total (reduce heat if it begins to overbrown). Transfer pork to a baking dish (pork should fit snugly). In a small bowl, whisk together orange juice, vinegar, and marmalade; drizzle over pork.
- Roast pork, basting frequently with cooking juices, until cooked through (an instant-read thermometer inserted in thickest part of pork should read 140 degrees), 45 to 50 minutes. Sprinkle pork with cilantro and let rest 10 minutes before slicing. Serve with pan juices.
Nutrition Facts : Calories 258 g, Fat 9 g, Protein 36 g
ORANGE MARMALADE STOVE TOP PORK CHOPS
Sweet and tangy, low-cal, and quick. Only 5 ingredients! Great with white rice to drizzle the sauce over.
Provided by LexingtonMom
Categories Pork
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Brush chops with a little oil and sprinkle with lemon pepper.
- Heat non-stick skillet over medium high heat. Brown chops on both sides until just cooked through. Remove to platter for a minute.
- Add marmalade and cider vinegar to pan, cooking and stirring into baked bits left in pan. Boil for a couple minutes to reduce a little, stirring now and then.
- Return chops to pan and turn once to coat.
Nutrition Facts : Calories 134.4, Sodium 30.6, Carbohydrate 35.5, Fiber 0.4, Sugar 32.1, Protein 0.2
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
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