Pork With Orange Bourbon Sauce Food

SPICED PORK MEDALLIONS WITH BOURBON SAUCE

Steps:

• In a small saucepan, combine the bourbon, brown sugar, vinegar, soy sauce, garlic and pepper. Bring to a boil; cook until liquid is reduced to about 1/2 cup, stirring occasionally., Meanwhile, combine the chili powder, cinnamon, salt and allspice; rub over pork slices., In a large skillet coated with cooking spray, cook pork over medium heat for 2-4 minutes on each side or until tender. Serve with sauce.

PORK TENDERLOIN IN BOURBON

Steps:

• Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
• Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).

PULLED PORK WITH ORANGE BARBECUE SAUCE

Steps:

• Preheat oven to 350 degrees. Season pork with salt and pepper. Add to a large, straight-sided skillet along with onion and 1 1/2 cups water. Cover with parchment-lined foil and transfer to oven. Cook 2 hours.
• Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes. Reserve 1 3/4 cup sauce.
• Remove skillet from oven and coat pork with sauce. Return to oven and cook, uncovered, until tender, about 2 hours, basting pork with sauce every 15 minutes. Skim fat, and shred pork and toss with reserved sauce to serve.

ORANGE BOURBON GLAZED PORK CHOPS

Steps:

• COAT both sides of pork chops with Chipotle pepper sauce. Refrigerate while preparing sauce.
• SAUTE garlic in oil for 2-3 minutes.
• Add orange juice, marmalade, honey and bourbon and bring to a boil. Reduce heat and simmer for 5-10 minutes. Remove from heat and set aside.
• HEAT large skillet on high. Spray with non-stick cooking spray and add pork chops to skillet. Sear pork chops on both sides. Reduce heat to medium and cook pork chops 6-8 minutes on each side.
• BRUSH prepared glaze on chops during the last few minutes of cooking.
• Remove chops to a platter and drizzle with additional sauce.

PORK WITH ORANGE-BOURBON SAUCE

Steps:

• Season the pork generously with salt and pepper.
• Sprinkle with the thyme, patting firmly so it adheres to the meat.
• In a large frying pan over med-high heat, melt 2 T butter.
• Add the pork and cook, turning once, until browned on both sides and barely pink in the center, about 8 minutes total.
• Transfer to a plate.
• Add the onion to the pan and sauté over medium heat until softened, about 4 minutes.
• Add the orange juice and bourbon to the pan and cook, stirring to scrape up the browned bits on the pan bottom, about 1 minute.
• Return the meat and any juices from the plate to the pan, cover, and cook until heated through, about 1 minute.
• Transfer to a carving board and let rest briefly, about 2 minutes.
• Arrange the pork and onion mixture on a platter or divide among dinner plates, spoon the sauce over the top, and serve.

PORK IN ORANGE SAUCE

Steps:

• In a small bowl, combine sugar and cornstarch. Stir in the orange juice, ginger, soy sauce and orange zest until blended; set aside. , In a nonstick skillet or wok lightly coated with cooking spray, stir-fry the pork for 4-5 minutes or until no longer pink; remove and keep warm. Add carrots and celery; stir-fry for 2-3 minutes or until crisp-tender. , Stir orange juice mixture; add to vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Stir in cashews.

ORANGE PORK TENDERLOIN

Steps:

• Place pork slices in an ungreased 13-in. x 9-in. baking dish. Combine butter, thyme and cayenne; spread over pork. Pour 3/4 cup orange juice over meat. Bake, uncovered, at 425° for 20-25 minutes or until meat is no longer pink, basting occasionally., Remove pork and keep warm. Pour pan drippings into a measuring cup; add enough remaining orange juice to measure 3/4 cup. Pour into a saucepan. Stir in flour and sugar until smooth. , Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with pork.

BOURBON BRAISED PORK CHOPS

Steps:

• Combine flour, salt and pepper; dredge pork chops in flour mixture.
• Heat oil in a large skillet over medium heat; brown chops on both sides.
• Place an orange slice on top of each chop.
• Combine brown sugar, cornstarch and allspice in a small saucepan, gradually stir in water.
• Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
• Remove from heat; stir in orange juice, bourbon and raisins.
• Cover and reduce heat, simmer 1 hour.

BOURBON-GLAZED PORK BELLY CHUNKS

Steps:

• Heat oven to 160C/140C fan/gas 3. Pour 100ml of the bourbon into a small, shallow roasting tin and add the star anise. Season the pork belly, put in the tin and cover tightly with foil. Bake for 3 hrs. Remove from the oven and leave to cool for at least 1 hr. You can chill the pork for up to 2 days at this stage.
• Heat oven to 200C/180C fan/gas 6. Remove the pork from the tin. Using a small, sharp knife, pare away the rind from the meat, leaving a small layer of fat. Cut the meat into 2cm chunks and return to the tin. Roast for 20 mins until crisp and sizzling, turning regularly.
• Meanwhile, tip the ketchup, soy sauce, honey and remaining bourbon into a small pan. Set over a high heat and bubble for 5 mins until thick and syrupy. Pour over the chunks of pork and toss to coat. Roast for 10 mins more until sticky.
• Snip the chives into the sour cream, if you like, and serve alongside the pork chunks with cocktail sticks.