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
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
ROASTED PORK LOIN
Succulent pork roast with fragrant garlic, rosemary and wine.
Provided by Kathleen Burton
Categories Meat and Poultry Recipes Pork
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
- Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 1.1 g, Cholesterol 53.7 mg, Fat 16.2 g, Fiber 0.2 g, Protein 18.4 g, SaturatedFat 4.5 g, Sodium 42.9 mg, Sugar 0.1 g
PORK LOIN ROAST WITH ORANGE AND GRAND MARNIER
This is a classic French recipe. I won my wife's heart with this recipe. I like to serve this with mashed potates and steamed asparagus or broccoli. Enjoy.
Provided by Classic Chef
Categories Pork
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Place roast in ungreased baking (roasting) pan, 9x11x2 or larger.
- Make enough slits in roast to accommodate number of orange slices.
- Push orange slices into slits.
- Pour defrosted orange juice over roast.
- Add water and mix well with orange juice in bottom of pan.
- Sprinkle roast with cloves.
- Bake at 300 degrees for approximately 2 hours, or until internal temperature is at 155 degrees.
- Baste with sauces every 30 minutes.
- Add water to sauce as necessary to prevent total evaporation.
- Remove roast from oven and place roast on serving platter.
- Reduce oven temperature to 200 degrees.
- Place roast back in oven.
- Place roasting pan (with sauces) on burner over medium high heat.
- Add heavy whipping cream (you may wish to add more Grand Marnier at this time for taste).
- Cook (stirring gently) until slightly thickened (you want a sauce not a gravy).
- Lower heat to simmer.
- Remove roast from oven and slice in 1/2 inch slices.
- Pour sauce into gravy boat and serve.
ORANGE PORK ROAST
Overccoking can cause pork roasts to be dry and tough. But this recipe's succulent orange sauce guarantees that the meat turns out moist and tender.
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut roast in half; sprinkle with salt and pepper. Place in a 5-qt. slow cooker. In a small bowl, combine the orange juice concentrate, honey, cloves and nutmeg; pour over pork. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until meat is tender. , Remove meat to a serving platter; cover and keep warm. Skim fat from cooking liquid; pour liquid into a small saucepan. Combine flour and cold water until smooth; stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 256 calories, Fat 11g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 207mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 21g protein.
BLOOD ORANGE ROAST PORK LOIN
Provided by Amelia Saltsman
Categories Onion Pork Roast Low Cal Low Sodium Orange Rosemary White Wine Winter Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Position rack in center of oven; preheat to 450°F. Using vegetable peeler, remove peel (orange part only) in strips from 3 blood oranges. Place pork in large roasting pan. Rub with 2 tablespoons olive oil; sprinkle with salt and pepper. Toss onion, orange peel, and rosemary leaves with remaining 1 tablespoon oil in medium bowl; sprinkle with salt and pepper. Arrange onion mixture around pork. Roast until pork and onion are beginning to brown, about 25 minutes.
- Meanwhile, squeeze enough juice from oranges to measure 3/4 cup; pour juice into small saucepan. Add wine, broth, and garlic. Boil until reduced to 1 1/4 cups, about 7 minutes.
- Add 1/2 cup orange juice mixture to roasting pan. Baste pork with pan juices. Reduce oven temperature to 350°F; continue roasting pork until thermometer inserted into thickest part of pork registers 150°F, basting often and adding more orange juice mixture as needed, about 30 minutes longer.
- Place pork on platter and cover loosely with foil. Place roasting pan over medium-high heat; add remaining 3/4 cup orange juice mixture to pan. Boil until slightly thickened, about 3 minutes. Remove strings from roast. Slice pork; place on platter. Pour sauce and onion mixture over and around pork. Garnish with rosemary sprigs and orange slices.
ORANGE SAUCE WITH GRAND MARNIER
Make and share this Orange Sauce With Grand Marnier recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 6m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, mix the sugar, cornstarch and the salt.
- Gradually whisk in the orange juice and cook over medium heat until the sauce has thickened and is transparent, about 3 minutes.
- Remove from the heat and add the butter and Grand Marnier.
- Serve warm or cold.
Nutrition Facts : Calories 586.2, Fat 18.8, SaturatedFat 11.7, Cholesterol 48.9, Sodium 133.4, Carbohydrate 106.5, Fiber 0.5, Sugar 96.6, Protein 1.6
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
PORK ROAST WITH TWIST OF ORANGE
The citrus flavor sets this dish apart. It's my family's favorite! With a nice and easy gravy, this dish is perfect served with rice or mashed potatoes. -Janie Canals, West Jordan, Utah
Provided by Taste of Home
Categories Dinner
Time 4h55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Cut roast in half. Brown meat in drippings on all sides., Transfer to a 5-qt. slow cooker, reserving 1 tablespoon drippings. Brown onion in the drippings. Add garlic; cook 1 minute longer. Add the jalapeno, chili powder, salt and pepper. Stir in 1/2 cup chicken broth, the orange juice and bacon; pour over roast., Cover and cook on low for 4-1/2 to 5 hours or until meat is tender., Remove pork and onion to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil., Combine flour and remaining broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and mashed potatoes if desired.
Nutrition Facts :
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
PORK TENDERLOIN GRAND MARNIER
Make and share this Pork Tenderloin Grand Marnier recipe from Food.com.
Provided by SuzieQue
Categories Pork
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut tenderloin into slices about 2" thick and pound to flatten into cutlets.
- Or save yourself the work and have your butcher do this for you.
- Mix the beaten egg and sour cream.
- Dip cutlets in the egg mixture and then the seasoned bread crumbs.
- Fry in hot oil/butter just a few minutes per side.
- Lay in bottom of casserole dish and cover with mushrooms.
- Blend the sauce ingredients and simmer for about 25 minutes.
- Pour over pork and mushrooms.
- Bake 40 minutes at 400 degrees.
Nutrition Facts : Calories 867.3, Fat 66.1, SaturatedFat 38.5, Cholesterol 390.7, Sodium 293.4, Carbohydrate 10.5, Fiber 0.7, Sugar 2.1, Protein 52.9
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
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