ROAST PORK LOIN WITH SOUR CITRUS SAUCE
Provided by Aida Mollenkamp
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Mix all ingredients except 1/2 cup orange juice and pork until thoroughly combined. Add pork loin and turn to coat thoroughly. Place in refrigerator and let marinate at least 1 hour and up to 24 hours.
- Heat oven to 450 degrees F and arrange rack in middle. Remove pork from refrigerator and let rest at room temperature while oven heats up. When oven is heated, remove pork from marinade, strain marinade and discard solids and reserve juices. Season pork well with salt and freshly ground black pepper. Place pork in a roasting pan and roast until skin is golden-brown and internal temperature registers 145 to 150 degrees F on an instant-read thermometer, about 50 to 55 minutes.
- Remove pork to a cutting board and let rest at least 10 minutes before slicing.
- Meanwhile, combine reserved marinade juices and remaining 1/2 cup orange juice in a small saucepan and bring to a boil over medium heat. Skim sauce let cook until mixture is reduced by 2/3, about 10 minutes. Taste and adjust seasoning, as necessary. When pork is ready, slice thinly and serve with orange sauce over top.
ROAST PORK LOIN WITH BLOOD ORANGE MOSTARDA
Provided by Food Network Kitchen
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make the pork: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Tie the pork with kitchen twine at 1-inch intervals so it keeps its shape. Combine 2 tablespoons olive oil, the zest and juice of 1 blood orange, the garlic, rosemary, coriander, 1 1/4 teaspoons salt and a few grinds of pepper in a small bowl. Rub all over the pork. Set a rack in a large roasting pan; put the pork on the rack and let stand at room temperature, 30 minutes.
- Meanwhile, quarter the remaining 3 blood oranges (do not peel). Transfer to a rimmed baking sheet along with the red onions. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper.
- Roast the pork on the lower oven rack until golden brown and a thermometer inserted into the center registers 145 degrees F, about 1 hour 10 minutes. About halfway through, roast the oranges and onions on the upper oven rack until softened and just starting to char, 25 to 30 minutes; set aside until ready to serve. Remove the pork from the oven and let rest 10 minutes.
- Meanwhile, make the mostarda: Combine the blood orange juice, wine, 1 cup water, the raisins, sugar, honey, mustard seeds, rosemary and 1 tablespoon mustard in a medium saucepan; bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until thick and syrupy, 30 to 35 minutes. Remove the rosemary sprig and stir in the remaining 1 tablespoon mustard and the vinegar. Season with salt and pepper. Set aside until ready to serve. (The mostarda can be made up to 4 hours ahead; reheat before serving.)
- Untie the pork and slice; transfer to a platter along with the roasted oranges and onions. Serve with the mostarda.
HONEY ROASTED PORK LOIN
Make and share this Honey Roasted Pork Loin recipe from Food.com.
Provided by Lisa in Oregon
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375.
- Season the pork and place in a roasting pan.( consider browning on all sides).
- In a separate bowl, mix together the honey, juice, oil and thyme.
- Pour over the pork.
- Add the broth to the pan.
- Bake until internal temperature reaches 150 (45-60 minutes).
- Baste frequently.
- Strain the pan juices into a saucepan small amount gravy flour .
- Reduce until slightly thickened.
- Serve over the sliced pork.
CITRUS ROASTED PORK LOIN RECIPE
Try out a new entrée today, and make our Citrus Roasted Pork Loin Recipe. An overnight marinade with slivered garlic, lime zest and orange juice makes this Citrus Roasted Pork Loin Recipe quick and easy to throw together the next day.
Provided by My Food and Family
Categories Recipes
Time P1DT2h15m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Pierce meat all over with the tip of a sharp knife. Insert the garlic into the cuts in the meat. Place in a bowl or large freezer-weight resealable plastic bag.
- Mix dressing, cumin, lime zest and juice until well blended; pour over meat. Cover the bowl or seal the bag and refrigerate overnight. Remove meat from the marinade; discard marinade. Place meat in a foil-lined roasting pan.
- Bake at 350°F for 1-1/2 hours. Pour orange juice over meat. Insert a meat thermometer into the thickest part of the meat. Bake an additional 30 min. or until internal temperature reaches 160°F. Let stand 10 min. before slicing to serve. Serve with juices from the pan.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 35 g
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
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 LOIN WITH ORANGE DIJON SAUCE
This recipe goes back over 10 years and has remained a family favorite, the delicious sauce turns the pork loin into something special...this is one you will make often!
Provided by Kittencalrecipezazz
Categories Pork
Time 1h50m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 325 degrees F.
- Lightly grease a 13" x 9" baking dish.
- Using a small sharp knife slice small slits all over in the roast, then stuff the garlic clove halves into the slits (this is only optional I like to do this).
- Rub the olive oil all over the roast.
- In a small bowl combine first 5 spice ingredients; rub spices all over pork loin to coat evenly.
- Place the roast in prepared pan.
- Bake for 1 hour.
- Remove from oven and cover with foil; bake for 30 minutes more, or until a roast tests done.
- Meanwhile in a saucepan, combine all sauce ingredients; bring to a boil over medium heat, stirring until the ingredients are well combined and the marmalade has softened.
- Serve pork loin with the sauce.
- Note: the sauce recipe yields approx 2 cups, if desired, the sauce may be doubled.
Nutrition Facts : Calories 505.9, Fat 18.1, SaturatedFat 3.3, Cholesterol 116.1, Sodium 494.5, Carbohydrate 47.7, Fiber 0.9, Sugar 41.6, Protein 39.3
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