Smoked Pork Loin With Orange Marmalade Glaze Food

MARMALADE-GLAZED PORK ROAST

Steps:

• Preheat oven to 325°F (160°C)
• Trim pork and discard fat. Set aside.
• In a small bowl, stir together marmalade, mustard, rosemary, salt and pepper. Brush half on meat. Set remaining glaze aside.
• Arrange meat in prepared pan. Roast in preheated oven for 20 to 25 minutes per pound, basting twice with reserved glaze, or until a meat thermometer registers 160°F (70°C). Remove from oven. Tent with foil and let stand for 5 minutes. Cut into slices. Drizzle with juices from pan.

MARMALADE PORK TENDERLOIN

Steps:

• Sprinkle the pork with 1/2 teaspoon salt and pepper. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° for 15 minutes. Combine marmalade, water, ginger and remaining salt; spoon over pork. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE

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.

PORK CHOP RECIPE WITH ORANGE MARMALADE SAUCE

Steps:

• Brown the pork chops in a hot skillet.
• Mix the remaining ingredients together and pour over the browned chops. Cover the skillet and simmer for 45 minutes, stirring occasionally until the chops are cooked and the sauce is thickened.

ORANGE-GLAZED PORK LOIN

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.

BAKED PORK TENDERLOIN WITH ORANGE MARMALADE

Steps:

• Preheat oven to 425 degrees. Lightly spray a baking sheet with cooking spray and set aside.
• In a small bowl whisk together all the spices.
• On a flat surface cut a piece of parchment paper larger than the pork. Sprinkle spices on the parchment paper.
• Brush pork with marmalade ensuring all sides are coated, then roll tenderloin in spice mix.
• Place on prepared baking sheet and cook for approximately 25 minutes or until a meat thermometer inserted in the pork reaches 145 degrees Fahrenheit. Let the meat rest for 3 minutes before slicing.
• Serve extra warmed marmalade on the side if desired.

BONELESS ROAST PORK LOIN WITH MARMALADE SAUCE

Steps:

• Preheat Oven 325 degrees F.
• Combine the salt, pepper and olive oil and rub the meat. Place in a baking pan and bake for 30 - 35 minutes.
• Combine all of the ingredients for the marmalade sauce in a food processor and process.
• Place 3 - 4 tablespoons of the mixture in a small bowl. After the meat cooks for 30 -35 minutes rub the meat with this mixture and place back in the oven to finish cooking; reserving the rest of the sauce for when the meat is cooked.
• Place the rest of the marmalade sauce in a small pan and simmer on a low heat; stirring often, for about 10 minutes. Serve this with the cooked pork.
• Cook the meat 20 minutes per pound at 325 degrees or until the juices run clear.
• Let the meat rest after removing it from the oven for about 10 minutes before slicing.
• Serve with the warm sauce.

BROWN SUGAR & MUSTARD GLAZED SMOKED PORK TENDERLOIN

Steps:

• Prepare smoker (we use a charcoal smoker and add a few chunks of water soaked mesquite to the fire). Place tenderloin on a rimmed baking sheet. If you have a loin with some loose flaps, simply truss before glazing. In a small mixing bowl, combine glaze ingredients. Coat all sides of the tenderloin generously with the glaze. Place the pork tenderloin on the smoker and cover. Depending on outside temps, the loin should be cooked through in 4½ - 5 hours*. Once cooking is complete, remove loin from smoker. Allow the meat to rest for 10 minutes before slicing. Serves 12

ORANGE MARMALADE GLAZED PORK

Steps:

• In a saucepan, bring the first 5 ingredients to simmer. mix to combine and cook for about 3-4 minutes.
• Remove and cool to room temperature.
• Preheat oven to 350°F degrees.
• Place pork in baking dish and spread 1/3 of marmalade mix over the.top. Bake until the internal temp reaches 140°F degrees, about 40-60 minutes .(depending on the size of the pork.).
• Baste with remaining marmalade twice more during the cooking time.
• DO NOT OVERCOOK; the pork will continue to cook even after removing from the oven.
• Sprinkle with chopped onions, if desired.
• Let rest for 20 minutes before slicing.

HAM-CURED, SMOKED PORK WITH COGNAC-ORANGE GLAZE

Steps:

• Make the brine: Bring 1 quart of water to a boil in a large saucepan over high heat. Add the sugar, salt and Prague powder. Whisk until dissolved and remove from heat. Stir in 1 quart cold water. Pin the bay leaves to the orange zest strips using the cloves, and add them to the brine. Let the mixture cool to room temperature, about 1 1/2 hours.
• Wash the pork loin and blot dry. Place it in a baking dish just large enough to hold it.
• Measure out 1/2 cup brine into a measuring cup. Draw the brine into a marinade injector and inject it into the center of the pork loin all over, inserting the needle at 1-inch intervals and drawing it out slowly as you depress the plunger, until you've used the full 1/2 cup brine and the brine starts to squirt out of the pork.
• Transfer the pork to a large, heavy-duty resealable plastic bag. Add the brine from the baking dish, plus the remaining brine and seasonings, and tightly seal, squeezing out any air. Return the bagged pork to the baking dish to corral any leaks. Brine the pork in the refrigerator for 24 hours, turning several times along the way so it brines evenly.
• Remove the loin from the brine and place it in another baking dish, reserving the brine. Re-inject the pork loin with the brine in the bag, again using about 1/2 cup (or more if you can get more in), then return the pork to the brine bag and continue brining and turning for another 24 hours, for a total brining time of 48 hours. The meat should turn a shade pinker. At this point, you can dry and smoke the pork loin, but if you brine it for another 24 hours, the flavor will be even richer.
• Drain the brined pork loin in a colander, discarding the brine. Rinse the loin well with cold water, drain again and blot dry with paper towels. Place it on a wire rack over a baking dish and let it dry for 1 hour in the refrigerator.
• Meanwhile, set up your grill for indirect grilling and heat to medium (about 350 degrees). If using wood chips, soak about 3 cups chips in water to cover for 30 minutes, then drain. If using wood chunks, there is no need to soak them.
• Place the pork loin on the grate, fat-side up, over indirect heat, set over a drip pan. Add 1 1/2 cups wood chips or 2 wood chunks to the coals.
• Smoke the pork loin until handsomely browned and cooked through (the internal temperature will be about 155 degrees), about 1 1/2 hours. Add wood chips (about 1 1/2 cups) or chunks (1 large or 2 medium) per hour to the embers to maintain a constant flow of smoke.
• While the pork cooks, make the glaze: Place the orange juice, Cognac, brown sugar, marmalade, cinnamon and cloves in a nonreactive saucepan. Boil over high heat until syrupy and reduced by half, 10 to 15 minutes.
• In a small bowl, whisk together the cornstarch and Cointreau, then carefully whisk the slurry into the glaze. Boil for 1 minute. The glaze will thicken. Whisk in the butter, and season with salt and pepper to taste. (Makes about 1 1/4 cups.)
• Brush the glaze on the pork three times during the last 20 minutes of cooking. Reserve the remaining glaze.
• When the pork is done, transfer to a platter and let rest for 5 minutes. To serve, thinly slice the pork loin across the grain and serve with the remaining glaze on the side.

PORK LOIN WITH ORANGE MARMALADE GLAZE

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.

ORANGE GLAZED PORK TENDERLOIN

Steps:

• Combine juice, vinegar and soy sauce and marinade pork for at least one hour or over night in the refrigerator.
• Warm marmalade in a small pan over medium heat until melted. Reserve 1/4 cup for basting.
• Grill pork until it reaches 145 degrees F with a 3 minute rest, basting with marmalade for the last 5-10 minutes or cook in oven at 375 until cooked through.
• Slice pork and serve with remaining warmed marmalade on top.

CHILI-ORANGE GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Peel sweet potatoes and slice into one-inch wedges. Place in a large bowl and toss with 2 teaspoons olive oil and 1/4 teaspoon each salt and pepper. Place on the foil-lined baking sheet and put into oven on the lower rack for 10 minutes. Stir potatoes; bake an additional 20 minutes or until slightly crisp and golden brown.
• In a small bowl, stir together the glaze ingredients. Set aside.
• Preheat grill to medium high heat. Brush tenderloin with olive oil and sprinkle with salt and pepper. Grill for 15 minutes with the lid closed, turning occasionally.
• Brush with half the glaze and continue to cook another 5 minutes or until a thermometer registers 145°. Remove from heat and allow to rest 5 minutes before carving into 1/2 inch slices. Drizzle with the remaining glaze and serve with the sweet potato wedges.

SMOKED PORK TENDERLOIN

Steps:

• Remove your pork tenderloins from the package and use a sharp knife to remove any excess fat and silver skin.
• Preheat your smoker to 225 degrees F.
• Season the tenderloins on all sides with the sweet rub. Place the tenderloins on the grill, close the lid, and smoke until the internal temperature of the tenderloins reaches 135 degrees F.
• Baste on all sides with BBQ Sauce. I like to use my Whiskey Peach BBQ Sauce, but you are welcome to use whatever is your favorite. Cook until the internal temperature of the tenderloin reaches 145 degrees F and the sauce tightens up.
• Remove the pork tenderloin from the grill. Slice against the grain in 1/2 inch medallions. Serve immediately.

BROWN SUGAR AND MARMALADE GLAZED SMOKED PORK SHOULDER RECIPE

Steps:

• Place the smoked shoulder in a large Dutch oven or stockpot, fat-side up; cover with cold water.
• Place the pot over high heat, and bring to a boil; add carrot, onion, celery, and bay leaf. Reduce the heat to low, cover the pan, and simmer for 2 1/2 to 3 hours.
• Place a rack in a shallow, foil-lined roasting pan. Heat the oven to 350 F/180 C/Gas 4.
• Remove the meat from broth. With a sharp knife, remove the rind. The rind is the thick outer coating on the shoulder. Set the meat, fat side up, on the rack in the prepared roasting pan. Score fat in a decorative diamond-like pattern.
• Combine the brown sugar, marmalade, and dry mustard powder in a bowl and blend well. Spread the glaze over the scored surface.
• Bake the smoked shoulder in the preheated oven for about 20 to 30 minutes.

ROSEMARY ORANGE GLAZED ROASTED PORK TENDERLOIN

Steps:

• In a blender, puree orange quarters, juice, garlic, paprika, olive oil, and salt until smooth. Rub the paste all over the pork tenderloins and place in a baking pan. Cover with plastic and refrigerate for at least 8 hours and up to 24 hours.
• Remove from refrigerator and wipe to remove excess rub paste. Allow to rest on the counter for one hour so that it comes up to room temperature which promotes even cooking.
• Meanwhile, in a small saucepan over medium heat, stir together the sauce ingredients. Simmer until the mixture thickens, about 10 minutes.
• Preheat the oven to 450 degrees. Place the tenderloins in a baking pan in the oven (uncovered) for 10 minutes, then lower heat to 350 and cook for 25 minutes, at this point, spread with half of your sauce and bake another 20 minutes or until a thermometer inserted in center of loin reads 145 degrees.
• Toss the potatoes and brussels with olive oil, salt, pepper and garlic seasoning and add them the last 20-30 minutes
• Remove the pork tenderloin and veggies from the oven and and the remaining sauce and freshly chopped herbs for garnish.
• Let rest at least 15 minutes before slicing and serving.

SMOKED PORK LOIN WITH ORANGE MARMALADE GLAZE

Steps:

• Mix red wine, honey, and 1 cup water together in a large bowl. Add hickory wood chips and soak for 10 minutes.
• Preheat smoker to 250 degrees F (120 degrees C) according to manufacturer's instructions.
• Mix oil, sage, salt, and pepper together in a bowl. Place pork on a rimmed baking tray and coat with oil-herb mixture.
• Place pork on highest rack in smoker. Add wood chips according to manufacturer's directions. Smoke until pork is no longer pink in the center and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes. Transfer pork to a serving platter.
• Mix marmalade and 1 cup water in a saucepan over low heat. Stir until heated through, about 5 minutes. Pour over pork.