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
SPICE-BRINED PORK ROAST WITH ORANGE-SOY GLAZE
Pork roasts are an easy and affordable option for feeding a crowd, but the lean meat can become dry in the oven. This recipe solves that problem with a super flavorful brine full of bright, warming flavors like orange, ginger, star anise and dried chilies.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Brine the pork: Combine the salt, sugar, ginger, garlic, star anise and chiles in a large pot with 4 cups water. Bring to a simmer, stirring occasionally to dissolve the sugar and salt. Remove from the heat and let cool completely. Squeeze the orange juice into the brine, then add the squeezed orange pieces and 2 cups cold water.
- Place the pork on a cutting board, fat cap-side down and make a few slits between the ribs with a sharp knife; transfer to a large pot or resealable plastic bag. Add the brine, plus up to 2 cups more water if needed to cover the pork. Cover and refrigerate overnight.
- Preheat the oven to 375˚ F. Remove the pork from the brine and pat very dry. Let stand at room temperature for 30 minutes. Set a rack in a roasting pan and place the pork on the rack, fat-side up. Roast until a thermometer inserted into the center registers 115˚ F to 120˚ F, about 1 hour 15 minutes. Remove from the oven and increase the temperature to 425˚ F.
- Meanwhile, make the glaze: Combine the orange juice, hoisin sauce, soy sauce and sugar in a medium nonstick skillet over medium heat. Simmer, stirring, until thickened, 5 to 8 minutes. Set aside about half of the glaze for serving.
- Brush some of the remaining glaze over the roast. Return to the oven and continue cooking, brushing with more glaze every 5 minutes, until the thermometer registers 135˚ F to 140˚ F, 15 to 25 more minutes. Transfer the pork to a cutting board and let rest 20 to 30 minutes before carving. Serve with the reserved glaze and any collected juices.
GRILLED BRINED PORK TENDERLOIN
This flavorful brined pork dish will knock your socks off.
Provided by OxPatchReb
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 8h10m
Yield 6
Number Of Ingredients 17
Steps:
- Warm water in a large pot over high heat. Add salt and stir to dissolve. Stir in brown sugar, orange, lemon, lime, cilantro, garlic, rosemary, thyme, bay leaves, peppercorns, fennel, coriander, and cloves. Bring to a boil, reduce heat to low, and cover. Let brine simmer for 20 minutes.
- Fill a sink with ice water. Remove brine from heat and place pot into the sink. Cool, stirring, until brine reaches room temperature. Pour into a large plastic or glass vessel such as a 12-quart Cambro®. Add pork tenderloin pieces. Cover and let soak 6 hours to overnight.
- Remove loins from brine and rinse. Let rest at room temperature for 30 to 45 minutes while you prep the grill. Preheat the grill for indirect heat at 275 degrees F (135 degrees C).
- Place loins on cooler side of the grill and cook, rotating every 20 to 30 minutes, until an instant-read thermometer inserted into the centers read 130 to 135 degrees F (54 to 57 degrees C), 35 to 40 minutes.
- Paint loins with vegetable oil and move over the direct heat side of the grill. Sear until golden brown all over and internal temperature just reaches 145 degrees F (63 degrees C), about 2 minutes per side.
- Remove loins from heat, place on a serving dish, and tent with foil. Let rest for about 5 minutes. Slice into 1/2- to 1-inch-thick medallions.
Nutrition Facts : Calories 342 calories, Carbohydrate 24.9 g, Cholesterol 123 mg, Fat 9.4 g, Fiber 2.7 g, Protein 40.1 g, SaturatedFat 2.6 g, Sodium 7903.3 mg, Sugar 18.6 g
ORANGE-BRINED PORK LOIN
Make and share this Orange-Brined Pork Loin recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan, combine 1 cup water and orange rind; bring to a boil; remove from heat; pour into a large bowl; cool to room temperature.
- Add 2 cups water, 4 cups juice, salt, sugar, and ¼ cup soy sauce; stir until the salt and sugar dissolve.
- Pour salt mixture into a 2 gallon zip-lock plastic bag; add in ice and pork; seal.
- Refrigerate 24 hours, turning bag occasionally.
- Preheat oven to 450°.
- Combine marmalade, 2 tablespoons juice, and 1 tablespoon soy sauce; bring to a boil; cook 10 seconds or until marmalade melts; remove from heat.
- Remove pork from bag; discard brine.
- Pat pork dry with paper towels; place pork on roasting pan coated with cooking spray.
- Bake for 15 minutes; decrease temperature to 325°, bake 45 minutes.
- Brush marmalade mixture over pork; bake 5 minutes or until thermometer inserted into thickest portion reads 155°.
- Place pork on a platter; cover with foil; let stand 15 minutes.
- Garnish with orange slices and parsley.
Nutrition Facts : Calories 361, Fat 17.3, SaturatedFat 6, Cholesterol 85.7, Sodium 6008.8, Carbohydrate 22.2, Fiber 0.4, Sugar 18.8, Protein 28
PORK TENDERLOIN - ORANGE BRINED
Steps:
- Combine 1 cup 'water and rind in a small saucepan. Bring to a boil; remove from heat. Pour into a large bowl; cool to room temperature. Add remaining 2 cups water, 4 cups juice, salt, sugar, and 1/4 cup soy sauce, stirring until salt and sugar dissolve. Pour salt mixture into a a-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate for 24 hours, turning bag occasionally. Combine marmalade, 2 tablespoons juice, and 1 tablespoon soy sauce in a small saucepan. Bring to a boil; cook 10 seconds or until marmalade melts. Remove from heat. Preheat oven to 450°. Remove pork from bag, and discard brine. Pat pork dry 'with paper towels. Place pork on a roasting pan coated with cooking spray. Bake at 4500 for 15 minutes. Reduce oven temperature to 3250 (do not remove pork from oven); bake an additional 45 minutes. Brush glaze evenly over pork; bake an additional 5 minutes or until thermometer inserted into thickest portion of pork registers 1550 (slightly pink). Place pork on a platter. Cover with foil; let stand 15 minutes. Garnish with orange slices and parsley sprigs, if desired.
ORANGE PORK TENDERLOIN MARINADE
Make and share this Orange Pork Tenderloin Marinade recipe from Food.com.
Provided by internetnut
Categories Low Protein
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix together and marinade at least 8 hours, preferably overnight.
- This is good for about 2 lbs. of pork tenderloins.
Nutrition Facts : Calories 106, Fat 0.6, SaturatedFat 0.1, Sodium 1459.2, Carbohydrate 23.4, Fiber 0.8, Sugar 19.3, Protein 3.8
ORANGE-GINGER BROILED PORK TENDERLOIN
Broiling the tenderloin makes the most tender, juicy meat; and you'll love the subtle orange-ginger flavor. If you want more flavor, you can increase the amounts of orange juice and ginger. I served this with a green salad, corn on the cob, and applesauce. This makes a great sandwich the next day with some honey-mustard dressing spread on it. Tip: My parents made this on the grill and it was outstanding!!!
Provided by KissKiss
Categories Pork
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a glass bowl, mix the soy sauce, olive oil, orange juice, garlic, ginger and black pepper. Pour into a gallon-size plastic zip-lock bag.
- Place the tenderloins in the bag, push out any air before sealing, mush around until meat is well-coated in marinade, and allow to marinate in the fridge for 2-8 hours.
- Preheat the broiler on high, place the pork in a broiler pan and broil 2-4 inches away from the heat source for 15 minutes, turning once halfway through cooking.
- Remove from oven and tent with foil, allowing to rest for 5 minutes for juices to redistribute.
Nutrition Facts : Calories 70.6, Fat 6.8, SaturatedFat 0.9, Sodium 300.6, Carbohydrate 2.2, Fiber 0.2, Sugar 0.8, Protein 0.6
ORANGE-GLAZED PORK TENDERLOIN
Make and share this Orange-Glazed Pork Tenderloin recipe from Food.com.
Provided by Chef mariajane
Categories Pork
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan, all the orange juice, marmalade, maple syrup, red wine vinegar, and garlic. Whisk together over hight heat. Boil for 5-8 minutes, whisking occasionally until sauce is slightly thickened. Divide glaze in half. Keep half of the glaze warm in the saucepan.
- Season the tenderloins with salt and pepper. Over high heat, in an ovenproof skillet, heat the extra-virgin olive oil and sear all sides of the tenderloins. Transfer skillet into a preheated 375°F oven After 10 minutes, brush the tenderloins with half of the glaze. Continue to cook until the internal temperature of the pork reaches 160°F Remove the pork from the skillet and tent with foil to rest for at least 5 minutes before slicing. Slice into 1/2 inch medallions and arrange on serve platter, Drizzle with remaining glaze.
Nutrition Facts : Calories 69.2, Fat 0.6, SaturatedFat 0.1, Sodium 8.5, Carbohydrate 16.8, Fiber 0.1, Sugar 14.8, Protein 0.1
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ORANGE-BRINED PORK LOIN RECIPE | MYRECIPES
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- Combine 1 cup water and rind in a small saucepan. Bring to a boil; remove from heat. Pour into a large bowl; cool to room temperature. Add remaining 2 cups water, 4 cups juice, salt, sugar, and 1/4 cup soy sauce, stirring until salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate for 24 hours, turning bag occasionally.
- Combine marmalade, 2 tablespoons juice, and 1 tablespoon soy sauce in a small saucepan. Bring to a boil; cook 10 seconds or until marmalade melts. Remove from heat.
- Remove pork from bag, and discard brine. Pat pork dry with paper towels. Place pork on a roasting pan coated with cooking spray. Bake at 450° for 15 minutes. Reduce oven temperature to 325° (do not remove pork from oven); bake an additional 45 minutes. Brush glaze evenly over pork; bake an additional 5 minutes or until thermometer inserted into thickest portion of pork registers 155° (slightly pink). Place pork on a platter. Cover with foil; let stand 15 minutes. Garnish with orange slices and parsley sprigs, if desired.
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