PORK WITH CHIPOTLE HONEY ORANGE SAUCE
Pork with Chipotle Honey Orange Sauce is a sweet and savory entrée with a fiery kick.
Provided by Amy Casey
Categories entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat grill pan or grill to medium high heat.
- Brush the pork tenderloins with olive oil and sprinkle with the barbecue seasoning.
- Grill for about 3 to 4 minutes per side. You want the pork to just be cooked and still have a slight pink tint inside. Check the internal temperature of the pork with a digital thermometer. It should be about 140 to 145 degrees F. Remove from grill and tent with foil to keep warm.
- In a small sauce pan over medium heat add the chopped chipotle pepper, honey, orange juice, and mustard and bring to a boil. Continue cooking, stirring occasionally, for about 2 to 3 minutes or until the sauce slightly thickens. Remove from heat.
- Slice the pork tenderloin into 1 inch thick medallions. Place on a serving platter and drizzle with sauce. Serve with orange wedges.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 291 calories, Sugar 18.4 g, Sodium 144 mg, Fat 9.8 g, SaturatedFat 2.8 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 20 g, Fiber 1.4 g, Protein 31.2 g, Cholesterol 99 mg
CHIPOTLE ORANGE GLAZED PORK CHOPS
Steps:
- In a small bowl combine the maple syrup, orange juice concentrate and chipotle.
- Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.
Nutrition Facts : Calories 270 calorie, Fat 9 grams, SaturatedFat 3.5 grams, Cholesterol 90 milligrams, Sodium 390 milligrams, Carbohydrate 10 grams, Fiber 0 grams, Protein 34 grams
"NEXTOVER" CHILE-ORANGE PORK STIR-FRY
Leftover Chipotle-Orange Pork gets fried to an irresistible crisp in this quick, gingery green bean and cabbage stir-fry.
Provided by Anna Stockwell
Categories Stir-Fry Pork Vinegar Soy Sauce Ginger Garlic Green Bean Cabbage #cook90 Winter Dinner One-Pot Meal
Yield 4 servings
Number Of Ingredients 10
Steps:
- Stir pork juices, vinegar, soy sauce, and ginger in a small bowl or measuring cup; set aside.
- Heat oil in a large (12") high-sided skillet over medium-high. Fry garlic, stirring often, until golden brown and crisp, about 1 minute. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.
- Carefully scatter pork in an even layer in hot oil and cook, undisturbed, until deeply browned and beginning to char on underside, 4-5 minutes. Stir pork, then push over to one side of skillet. Spread green beans in empty side of skillet, season with 1/2 tsp. salt, and continue to cook, undisturbed, 1 minute. Stir to combine with pork and cook, stirring occasionally, until green beans are lightly charred and pork is extra crispy, 3-4 minutes. Add cabbage and season with remaining 1/2 tsp. salt. Pour reserved pork juice mixture over and stir to combine. Remove from heat and top with reserved fried garlic.
GRILLED CHIPOTLE-HONEY PORK
Barbecued with a zesty lime sauce, these tenderloins make a terrific main dish for six.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. In 1/2- to 1-quart saucepan, mix honey, lime juice, chiles and adobo sauce.
- When grill is heated, sprinkle pork tenderloins with salt and pepper; lightly spray with cooking spray. Place pork on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 15 to 20 minutes, turning occasionally and brushing with honey mixture during last 10 minutes of cooking time, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
- Heat any remaining honey mixture to rolling boil; boil 1 minute. Cut pork into slices; serve with honey mixture.
Nutrition Facts : Calories 210, Carbohydrate 17 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 16 g, TransFat 0 g
GRILLED ORANGE-CHIPOTLE PORK RECIPE
Try our Healthy Living Grilled Orange-Chipotle Pork Recipe this summer! Orange marmalade and adobo sauce help give this chipotle pork recipe its flavor.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Mix dressing, marmalade and chipotle peppers. Reserve 1/4 cup dressing mixture.
- Grill meat, bell peppers and onions 10 min. or until meat is done (145ºF), turning occasionally and brushing with remaining dressing mixture for the last 2 min. Remove meat and vegetables from grill; let meat stand 5 min. Meanwhile, cut bell peppers into strips and onions into thinner wedges; place in medium bowl. Add reserved dressing mixture; toss to coat.
- Cut meat into 6 pieces; place over rice. Top with vegetable mixture and sour cream.
Nutrition Facts : Calories 390, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
HONEY-ORANGE GLAZED PORK LOIN
After finding this idea in a magazine, I changed it up to make it my own. I like to keep a pork loin in the freezer so we can have this special dish anytime. -Marlys Peterson, Centerville, South Dakota
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the first 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until glaze is reduced to 1 cup, 45 minutes. , Meanwhile, preheat oven to 350°. Sprinkle pork with salt and pepper. Place on a rack in a shallow roasting pan lined with heavy-duty foil. Roast until a thermometer reads 145°, 1-1/4 to 1-3/4 hours, brushing with glaze 2-3 times after first hour of roasting. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 263 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 258mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
PORK TENDERLOIN WITH ORANGE-CHIPOTLE SAUCE
I'm always on the lookout for pork recipes (DH won't eat chicken) and was thrilled when I found this in an old Bon Appetit magazine! Time indicated does not include marinade.
Provided by Galley Wench
Categories Pork
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Divide pork between 2 resealable plastic bags.
- Pour 1 cup orange juice and 1 teaspoon salt into each bag and seal.
- Turn to coat.
- Chill at least 3 hours, turning often.
- Melt butter in large saucepan over medium-high heat.
- Add shallots; saute until soft but not browned, about 2 minutes.
- Add wine; boil until reduced to glaze, about 10 minutes.
- Add 4 cups orange juice and broth; boil until reduced to 1 3/4 cups, about 45 minutes. (Can be prepared a day in advance and stored in refrigerator.).
- Prepare barbecue (medium-high heat).
- Drain pork; pat dry.
- Grill to desired doneness, turning often, about 18 minutes for medium.
- Transfer to work surface; tent with foil and let stand for 5 minutes.
- Meanwhile, bring sauce to simmer, mix in cilantro, chives and chipotle chiles.
- Slice pork.
- Serve with sauce.
Nutrition Facts : Calories 337.8, Fat 11.6, SaturatedFat 4.6, Cholesterol 110.9, Sodium 582.5, Carbohydrate 17.9, Fiber 0.3, Sugar 12.8, Protein 35.2
PORK WITH CHILES AND ORANGE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h55m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- For the pork: Place the pork in a Dutch oven with just enough water to cover and sprinkle with salt. Bring to a boil, and then reduce the heat and simmer, 20 to 30 minutes. Place the dried chiles in a small pot with 1 1/2 cups of the pork cooking water and simmer until softened, 5 to 10 minutes. Transfer to a food processor and puree with the honey, marjoram, cinnamon, cloves, some black pepper, garlic, orange zest and juice and onions. Add the puree to the Dutch oven with the pork and simmer 20 minutes. Remove and shred or chop the pork. Continue cooking the sauce until thickened to desired consistency, and then return the pork to the pot. Keep warm over low heat until ready to serve. For the toppings and sides: Boil the chicken stock with the butter, and then stir in the rice. Sprinkle with salt, if using water. Cover, reduce the heat and cook 15 minutes. Stir in the peas, and cook 2 to 3 minutes longer. Turn off the heat and fluff with a fork. Meanwhile, heat the black beans and season with salt, black pepper and cumin. Char the tortillas in a dry skillet. Serve the pork with the sauce and tortillas, for wrapping. Serve the beans in small cups or atop the pork, with the rice, peas and Pickled Onions alongside. Garnish with cilantro leaves. Cook's Note: Cool and cover for a make-ahead meal. Bring to room temperature before reheating over medium heat.
- Bring the vinegar, salt, sugar and 1 cup water to boil. Place the onions, layered with the coriander, bay leaves and chiles, in a small container, and pour the hot vinegar on top. Allow to cool, then cover and chill at least 2 hours and up to 2 days before using.
Nutrition Facts : Calories 460 calorie, Fat 9.5 grams, SaturatedFat 4 grams, Cholesterol 79 milligrams, Sodium 347 milligrams, Carbohydrate 59 grams, Fiber 6 grams, Protein 33 grams, Sugar 11 grams
HONEY-CHIPOTLE PORK RIBS
Steps:
- In a food processor, combine honey, ketchup, ginger, and 5 chipotles with adobo sauce. Blend until smooth. Taste and add remaining chipotles, or more honey, if desired. If sauce is too thick, thin with a little water or apple juice. Pour half of the sauce over the pork and reserve the rest. Marinate for at least 4 and up to 24 hours.
- Prepare a grill or grill pan. Grill the pork ribs until cooked to desired doneness. A little charring on the pork is desired. Remove pork from heat and slather with remaining sauce.
CHIPOTLE-HONEY-GLAZED PORK
Categories Blender Garlic Pork Roast Quick & Easy Dinner Meat Hot Pepper Honey Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F.
- Purée chipotles in adobo with garlic and honey in a blender until smooth. Pat pork dry and season with salt. Put pork on a foil-lined baking sheet and spread with chile glaze to coat well. Roast in middle of oven until an instant-read thermometer registers 155°F, about 20 minutes. Let stand 5 minutes on a cutting board before cutting into thin slices.
PULL-APART PORK WITH HONEY CHIPOTLE
Melt-in-the-mouth, tender shredded pork with a sweet and spicy glaze, what's not to like? Serve this simple make-ahead meal with all the trimmings
Provided by Sarah Cook
Categories Dinner, Main course, Supper
Time 4h40m
Yield Serves 8 as part of a buffet
Number Of Ingredients 5
Steps:
- Up to two days before (and at least 2 hrs ahead), mix together 75g ketchup with 2 tbsp chipotle, 2 tbsp honey and the vinegar. Rub all over the pork and leave in a food bag (or bowl) in the fridge to marinate, turning occasionally.
- Heat oven to 160C/140C fan/gas 3. Lift the pork into a snug-fitting roasting tin and baste with any excess marinade, plus 100ml water. Cover with foil, ensuring the pork is sealed in but the foil isn't touching it, and bake for 4 hrs.
- Turn up the oven to 200C/180C fan/gas 6 (or cool and chill the pork, if making ahead). Remove the foil and put the pork back in for 30 mins until crisp and sticky on the outside.
- Lift the pork from the tin and use two forks to shred the meat. Mix together the extra 1 tbsp ketchup with the remaining chipotle and honey, and stir it through the shredded meat with some seasoning before serving.
Nutrition Facts : Calories 267 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Protein 35 grams protein, Sodium 0.5 milligram of sodium
GRILLED PORK TENDERLOIN WITH CHIPOTLE ORANGE SAUCE
Make and share this Grilled Pork Tenderloin With Chipotle Orange Sauce recipe from Food.com.
Provided by William Uncle Bill
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the pork tenderloin in a zip-loc bag.
- Add chipotle lime marinade to cover pork; seal bag and refrigerate for at least 4 hours or overnight to marinate.
- Melt the butter in a saucepan over medium-low heat.
- Add the minced onion and cook until the onion just begins to turn golden brown, about 10 minutes; stirring frequently.
- Add chicken broth, marmalade and chopped chipotle peppers and cook, stirring occasionally until reduced to about half its original volume, about 30 minutes.
- In a small bowl, mix together water and tapioca starch.
- Stir mixture into the sauce and continue to cook, stirring constantly until thickened and glossy, about 1 - 2 minutes.
- Season with salt and pepper.
- Keep warm or cover and refrigerate and reheat just before serving.
- When ready to cook the tenderloin, preheat the barbecue grill to medium heat.
- Remove the pork tenderloin from the marinade and place on the grill.
- Cook, turning to brown all sides, for 15 to 20 minutes or until a meat thermometer inserted into the thickest part of the meat and registers 150°F to 155°F
- Remove the meat to a cutting board and let rest for 5 minutes.
- Cut crosswise into medallions and arrange on a plate with some of the chipotle orange sauce spooned over.
- Cornstarch may be used instead of tapioca starch.
Nutrition Facts : Calories 334.6, Fat 12.6, SaturatedFat 6, Cholesterol 90.1, Sodium 646.8, Carbohydrate 29.9, Fiber 0.7, Sugar 25.5, Protein 26.2
GRILLED PORK CHOPS WITH CHIPOTLE-HONEY BARBECUE SAUCE
Make and share this Grilled Pork Chops With Chipotle-Honey Barbecue Sauce recipe from Food.com.
Provided by True Texas
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan over medium-high heat, heat the oil. Add the onion, reduce the heat to medium-low and cook until softened and just beginning to brown, about 10 minutes. Add the ketchup, vinegar, honey, adobo sauce and salt and stir to combine. Reduce the heat to low and cook, uncovered, for 15 minutes. Remove the pan from the heat. Spoon about 1/2 cup of the sauce into a small bowl; set aside. Cover the pan to keep the remaining sauce warm.
- Preheat the grill.
- Season the pork chops on both sides with salt and pepper to taste and lightly brush with oil. Place the chops on the hottest part of the grill and cook until browned. Turn the pork chops and brush the browned sides with sauce from the bowl. Cook the chops until the other side is brown, then turn and transfer to a cooler part of the grill and continue to cook, basting occasionally with the sauce, until cooked through, about 8 minutes, depending on the thickness of the chops.
- Serve the chops with some of the reserved warm sauce spooned over each chop.
Nutrition Facts : Calories 423.2, Fat 21.5, SaturatedFat 5.5, Cholesterol 75, Sodium 1028.7, Carbohydrate 35.4, Fiber 0.6, Sugar 32.3, Protein 23.9
ORANGE-CHIPOTLE PORK CHOPS
These simple pork chops have a sweet but spicy flavor. This dish requires a flambe, but if you cannot (or are afraid to do so), you can always add the orange liqueur to the marinade before you reduce it, though the result is not quite the same. From Jaime Ernesto Arrieta, San Salvador, El Salvador.
Provided by lazyme
Categories Pork
Time 2h10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a blender or food processor, combine chipotles, salt and orange juice.
- Place in a shallow dish together with pork chops and marinate in the refrigerator for at least 1 hour.
- Take chops out of marinade; reserve marinade.
- Put marinade in a small saucepan and reduce until 1/3 of the liquid remains, about 10 to 15 minutes.
- In a frying pan, place pork chops and cook in medium-high heat until cooked through, about 15 minutes.
- Take chops out of the pan, and drain any excess oil.
- Put the pan on high heat and cook until no liquid remains and a glaze is formed on pan.
- Take pan away from the heat and put the pork chops back on the pan.
- Add the 1/4 cup orange liqueur and flambe.
- When the flames die out take chops out of the pan and keep warm.
- Put the pan back on the stove and add the reduced marinade.
- Heat until starting to boil.
- Put the chops in a serving platter and pour some sauce on top.
- Enjoy.
Nutrition Facts : Calories 251.9, Fat 14.3, SaturatedFat 4.9, Cholesterol 75, Sodium 145.3, Carbohydrate 6.5, Fiber 0.1, Sugar 5.2, Protein 23
CHIPOTLE & HONEY GLAZED PORK
Easy, quick, and subtly spice, this one's a winner for weekday dinners, or even for company. Nice any time of the year with salads or fresh corn in the warm months, and with winter squash and spinach during cold months. Adapted from epicurious.com,
Provided by Lizzie-Babette
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F.
- Purée chipotles in adobo with garlic and honey in a blender until you have a smooth glaze.
- Pat pork dry and sprinkle with salt and allspice, rubbing the mixture into the meat.
- Put pork on a foil-lined baking sheet and spread with the glaze to coat well.
- Roast the pork in the middle of oven until an instant-read thermometer registers 155°F, about 20 minutes.
- Let pork stand 5 minutes on a cutting board before cutting into thin slices.
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