Citrus Pork Marinade Recipe Recipe Fo Recipe Fo

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CITRUS MARINATED PORK CHOPS



Citrus Marinated Pork Chops image

Serve these pork chops with our Sauteed Green Apples and Leeks.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Serves 4

Number Of Ingredients 11

Juice of 2 limes
Juice of 2 oranges
1 1/2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2-3 garlic cloves, crushed
2-3 sprigs fresh thyme, or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1 teaspoon cracked black pepper
4 center-cut pork chops, 1 inch thick
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon unsalted butter

Steps:

  • In a large, nonreactive bowl, combine all ingredients except the 1 teaspoon olive oil, pork chops, and butter; mix well. Add chops, and spoon marinade over them to coat. Marinate for at least 30 minutes.
  • Heat a heavy skillet over medium heat for 2 minutes. Remove chops from marinade, reserving marinade. Brush pan with the teaspoon of oil; cook chops for 5 minutes on each side. Add marinade, lower heat, and cook, covered, for 7 minutes, turning chops once.
  • Remove chops from pan, and set aside. Turn up heat to medium high; reduce liquid until thick. Remove from heat, stir in butter, and strain. Pour sauce over chops; serve immediately.

CITRUS MARINATED PORK CHOPS (OAMC)



Citrus Marinated Pork Chops (oamc) image

Adapted from "Prevention's Freezer Cookbook" by S. Sanders. Can be made without freezing first, just be sure to marinate chops at least 6 hours before cooking for best flavour.

Provided by Pamela

Categories     Pork

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 limes (juice of)
2 oranges (juice of)
2 lemons (juice of)
2 tablespoons balsamic vinegar
3 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon paprika
3 garlic cloves, crushed
1 teaspoon pepper
1/2 teaspoon salt
6 boneless pork chops

Steps:

  • Combine ingredients in a large Ziploc freezer bag.
  • Remove as much air as possible.
  • Label and freeze.
  • Defrost overnight in the fridge; pork will marinate as it defrosts.
  • To serve, remove chops from bag and place in a non-stick skillet; reserve marinade.
  • Cook for 5 minutes, or until brown, repeat for other side.
  • Add marinade, and reduce heat to medium. Cover and cook for 7 minutes, or until chops are no longer pink in the middle. Transfer pork to a plate and cover. Turn heat to high and whisk for 3-5 minutes until sauce is thick. Spoon over pork. Pork Chops can also be made on the BBQ/Grill if desired.

ROASTED PORK WITH CITRUS MOJO MARINADE



Roasted Pork with Citrus Mojo Marinade image

Provided by Brian Boitano

Time 4h10m

Yield 14 servings

Number Of Ingredients 13

2 Meyer lemons, juiced
2 limes, juiced
2 blood oranges, juiced
6 large garlic cloves, chopped
2 tablespoons salt
1 tablespoon freshly ground black pepper
1 tablespoon dried oregano
1 tablespoon ground cumin
3/4 cup annatto oil reserved from Arroz Con Pollo Bites recipe
1 (15 to 20-pound) suckling pig
Special Equipment: 1 Caja China roasting box
1 (9 to 10-pound) picnic pork shoulder
1 batch citrus mojo marinade less 1 tablespoon salt

Steps:

  • Citrus Mojo:
  • Combine all of the mojo ingredients in a large bowl and whisk well.
  • Score the skin with a sharp knife and rub the pig inside and out with 3/4 of the mojo marinade. Reserve the remaining mojo to pour over the meat after it has been carved.
  • Cook the whole pig in the Caja China according to manufacturer's instructions.
  • Preheat the oven to 325 degrees F.
  • Score the skin of the pork shoulder. Put it into a large bowl or baking dish and pour in 3/4 of the marinade, making sure to coat the entire piece of pork. Cover and refrigerate for at least 30 minutes or up to 2 hours.
  • Put the pork shoulder, skin side up, in a roasting pan fitted with a rack, Cover with foil and roast in the oven for 3 hours. After 3 hours remove the foil, turn the heat up to 425 degrees F and roast until the skin is brown and crispy, about 30 to 45 minutes. Make sure to check every 5 or 10 minutes to make sure the skin does not burn. Remove from oven to a cutting board and let rest for 10 minutes before carving. Carve the meat and arrange it on a serving platter. Pour the reserved marinade over the carved meat just before serving.

SLOW-ROASTED PORK WITH CITRUS AND GARLIC



Slow-Roasted Pork with Citrus and Garlic image

Provided by Food Network Kitchen

Time 2h30m

Yield 8 servings

Number Of Ingredients 14

10 cloves garlic
2 tablespoons fresh oregano
1 tablespoon fresh thyme
2 tablespoons coriander seeds
2 teaspoons cumin seeds
4 bay leaves
Kosher salt and freshly ground pepper
1 6-to-8-pound Boston butt pork shoulder
Juice of 6 oranges, peels reserved
Juice of 4 lemons, peels reserved
Juice of 4 limes
1/4 cup Worcestershire sauce
3/4 cup extra-virgin olive oil
3 white onions, thinly sliced

Steps:

  • Pulse the garlic, oregano, thyme, coriander and cumin seeds, bay leaves, 2 tablespoons salt and 1 teaspoon pepper in a food processor to make a thick paste. Trim off all but a thin layer of fat from the pork, then make deep slits all over the roast (about every 2 inches) with a paring knife. Rub the spice paste over the pork and into the slits.
  • Mix the citrus juices, Worcestershire sauce and olive oil in a large glass bowl. Submerge the pork in the marinade and top with the onions and reserved orange and lemon peels. Cover with plastic wrap and refrigerate at least 8 hours or up to 2 days. Bring to room temperature 1 hour before roasting.
  • Preheat the oven to 450. Remove the citrus peels from the bowl and refrigerate. Place the pork on a rack in a large roasting pan (reserve the marinade and onions); roast, uncovered, about 1 hour. Add the marinade to the pan and pile the onions on top of the meat. Cover with foil, lower the oven temperature to 350 and roast 2 more hours. Uncover, place the citrus peels around the pork and continue to roast, basting occasionally, until the meat browns and a thermometer inserted into the bottom half registers 190, 1 hour 30 minutes to 2 hours.
  • Transfer the pork to a cutting board and let rest 10 minutes. Meanwhile, skim any excess fat from the pan juices. Slice the pork and serve with the onion and pan juices. Garnish with citrus peels.

PORK CHOPS WITH SPICY CITRUS MARINADE



Pork Chops with Spicy Citrus Marinade image

Categories     Citrus     Herb     Pork     Quick & Easy     Low Cal     Wheat/Gluten-Free     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 7

1/2 cup fresh orange juice
1 teaspoon freshly ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
a pinch cayenne, or to taste
two 1-inch-thick rib or loin pork chops (about 1/2 pound each)
2 tablespoons chopped fresh coriander leaves

Steps:

  • In a shallow baking dish whisk together orange juice, black pepper, chili powder, paprika, cayenne, and salt to taste. Add pork to marinade, turning to coat, and marinate at room temperature 20 minutes.
  • In a non-stick skillet cook pork in marinade, covered, over moderately high heat 6 minutes on each side, or until just cooked through. Sprinkle pork with coriander.

CITRUS-BRAISED PORK



Citrus-Braised Pork image

Using a Dutch oven to make amazing pulled pork indoors is easy and foolproof with this flavorful recipe. Use in sandwiches or make into chilaquiles.

Provided by Ashley Baron Rodriguez

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h55m

Yield 12

Number Of Ingredients 13

2 cups orange juice
1 yellow onion, sliced
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
10 cloves garlic, smashed
2 tablespoons dark brown sugar
1 ½ tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons freshly grated lime zest
2 teaspoons freshly ground black pepper
2 dried bay leaves
3 ½ pounds bone-in pork shoulder roast

Steps:

  • Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
  • Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
  • Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
  • Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.

Nutrition Facts : Calories 298.1 calories, Carbohydrate 10.7 g, Cholesterol 52 mg, Fat 22 g, Fiber 0.8 g, Protein 14.3 g, SaturatedFat 5.9 g, Sodium 762.8 mg, Sugar 6.7 g

CITRUS PORK ROAST



Citrus Pork Roast image

Wonderful herb and citrus flavors are light and delicious additions to a traditional pork roast. Guests often comment that this roast looks almost too good to eat.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 18 servings.

Number Of Ingredients 8

2 medium grapefruit
2 medium oranges
2 medium lemons
1/2 cup olive oil
3 teaspoons dried rosemary, crushed
1 teaspoon salt, optional
2 garlic cloves, minced
1 boneless pork loin roast (5 pounds), trimmed

Steps:

  • Cut fruit in half; squeeze to remove juice, reserving rinds. In a small bowl, combine the fruit juices, oil, rosemary, salt if desired and garlic. Pour half into a large resealable plastic bag. Make shallow cuts in top of roast. Place roast in bag; seal and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., Drain marinade from meat. Place roast in a shallow baking pan. Bake, uncovered, at 350° for 1 hour, basting with reserved marinade every 15 minutes. , Meanwhile, slice fruit rinds into 1/4-in. strips; arrange around roast. Bake 40 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. Arrange pork slices on a platter; drizzle with 1/4 cup of pan juices.

Nutrition Facts :

CITRUS-MARINATED PORK TENDERLOIN



Citrus-Marinated Pork Tenderloin image

Quick and easy for summertime. Directions for grilling on gas or charcoal grills included. *Prep time includes marinating*

Provided by AZPARZYCH

Categories     Pork

Time 3h20m

Yield 1-2 tenderloins, 6 serving(s)

Number Of Ingredients 7

1/2 cup orange juice
1/2 cup grapefruit juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 tablespoon olive oil
2 lbs pork tenderloin

Steps:

  • In shallow glass baking dish (or ziploc bag) stir together all ingredients except pork.
  • Add tenderloin(s); turn to coat all sides; refrigerate 1-3 hours to marinate turning occasionally.
  • Heat grill; remove pork from marinade and discard marinade.
  • Place pork on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals; cover grill.
  • Grill 20 minutes or until no longer pink in center, turning once.
  • Remove pork from grill to platter, cover loosely with foil; let stand 10 minutes before slicing.

Nutrition Facts : Calories 219.5, Fat 7.7, SaturatedFat 2.1, Cholesterol 98.3, Sodium 273, Carbohydrate 4.2, Fiber 0.1, Sugar 3.6, Protein 31.5

PORK CHOPS WITH CITRUS GLAZE



Pork Chops with Citrus Glaze image

"I first made these for my husband after we were married, and they remain one of his favorite ways to eat pork to this day." Amy Theis - Huron, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 boneless pork loin chops (6 ounces each)
1 tablespoon butter
3 tablespoons honey
2 tablespoons lemon juice
2 tablespoons orange juice
1 tablespoon soy sauce
1/8 teaspoon pepper
2 tablespoons cold butter
4 orange slices

Steps:

  • In a large skillet, brown pork chops in 1 tablespoon butter over medium heat. Combine the honey, lemon juice, orange juice, soy sauce and pepper; pour over pork., Cover and cook for 10-12 minutes or until a thermometer reads 160°, turning once. Remove pork chops to a serving plate; keep warm. Whisk cold butter into cooking juices until melted. Serve with pork. Garnish with orange slices.

Nutrition Facts : Calories 366 calories, Fat 18g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 338mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 33g protein.

PORK WITH TANGY CITRUS SAUCE



Pork with Tangy Citrus Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 9

3 oranges
1/3 cup fresh lime juice (from 4 limes) plus wedges for serving
4 boneless pork loin chops (1 pound total)
Coarse salt and pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
1 large red onion, thinly sliced
2 to 3 garlic cloves, minced
Sugar (optional)

Steps:

  • Finely grate zest from one orange into a small bowl, then squeeze 1 cup juice from oranges. Stir in lime juice. Set aside.
  • Season pork with salt and pepper, then press in flour to coat, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high until shimmering. Add pork and cook until golden brown on both sides, 2 to 3 minutes per side. Transfer to a plate. Reduce heat to medium and add remaining tablespoon oil. Add onion, season with salt, and cook, scraping up browned bits, until crisp-tender, 2 minutes. Add garlic and cook 1 minute, stirring.
  • Add juices and zest and bring to a boil and cook until reduced by 1/4 about 3 minutes. Stir in 1 to 2 teaspoons sugar, if desired. Return pork to pan and simmer until sauce is slightly thickened, 1 to 2 minutes.

CITRUS CARNE ASADA MARINADE



Citrus Carne Asada Marinade image

I have used this recipe for a number of years, and most often marinate enough steak for a few meals. After the marinade time, the steak can be frozen in meal-sized portions for quick meals later. The flavor of this carne asada is much better, and the meat much more tender, than any I have had in Mexican restaurants. If cut in strips, this meat also works very well for fajitas. Serve with tortillas, Mexican rice, and beans.

Provided by judy2304

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time P1DT25m

Yield 8

Number Of Ingredients 17

1 medium onion, thinly sliced
¼ cup soy sauce
¼ cup lime juice
¼ cup lemon juice
¼ cup orange juice
1 small bunch cilantro, chopped, or to taste
2 tablespoons chili powder
4 cloves garlic, crushed
2 teaspoons ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons crushed coriander seeds
1 teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon finely chopped chipotle pepper
1 teaspoon ground black pepper
½ teaspoon white sugar
2 pounds flank steak
2 tablespoons olive oil, or as needed

Steps:

  • Combine onion, soy sauce, lime juice, lemon juice, orange juice, cilantro, chili powder, garlic, cumin, oregano, coriander, hot sauce, chipotle pepper, black pepper, and sugar in a 1-gallon plastic zip-top bag. Add steak and seal. Marinate in the refrigerator, turning and massaging meat frequently, for up to 24 hours.
  • Heat olive oil in a large frying pan over high heat. Add steak and marinade. Cook steak until medium-rare to medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).

Nutrition Facts : Calories 158.3 calories, Carbohydrate 6.8 g, Cholesterol 27.3 mg, Fat 8.1 g, Fiber 1.6 g, Protein 15.2 g, SaturatedFat 2.3 g, Sodium 521.2 mg, Sugar 2.2 g

CARLA'S CITRUS MARINADE



Carla's Citrus Marinade image

Categories     Condiment/Spread     Citrus     Garlic     Quick & Easy     Summer     Gourmet

Yield Makes 1 cup (enough for 1 1/2 to 2 pounds chicken or shrimp)

Number Of Ingredients 8

2 large garlic cloves
1/3 cup olive oil
3 tablespoons packed dark brown sugar
2 tablespoons balsamic vinegar
1 1/2 teaspoons Dijon mustard
1/4 cup fresh lemon juice
1/4 cup fresh orange or lime juice
1 1/2 teaspoons freshly grated lemon zest

Steps:

  • Thinly slice garlic and in a small saucepan cook in oil over moderately low heat until it just begins to turn golden. Remove pan from heat and with a slotted spoon discard garlic.
  • Into oil in pan stir in remaining ingredients and salt and pepper to taste and cool marinade.

CITRUS ROASTED PORK LOIN RECIPE



Citrus Roasted Pork Loin Recipe image

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

1 pork loin (3 lb.)
3 cloves garlic, slivered
1/2 cup KRAFT Zesty Italian Dressing
1/2 tsp. ground cumin
grated peel and juice from 2 limes
1/2 cup orange juice

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

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From stevehacks.com


CITRUS JERK MARINADE RECIPE - RECIPEZAZZ.COM
One of my favorite marinades. Not only for chicken; but, pork, beef, and seafood. Now, I often make my own Jerk seasoning blend; but, there are many good blends available these days. Badia makes a delicious one, which I keep on hand at all times. It is inexpensive, available at many grocery stores, Mexican markets or online. But, I have included a basic Jerk seasoning recipe …
From recipezazz.com


PORK STIR-FRY MARINADE RECIPE - THE SPRUCE EATS
2021-06-18 Cut the pork into strips or 1- to 1 1/2-inch cubes. The Spruce / Eric Kleinberg. Add the marinade ingredients to a bowl, adding the cornstarch last. The Spruce / Eric Kleinberg. Stir well, then add the pork cubes or strips and marinate for 15 to 30 minutes before stir-frying. The Spruce / Eric Kleinberg. Add to your stir-fry and enjoy.
From thespruceeats.com


BEST CITRUS-GARLIC MARINADE RECIPE - GOOD HOUSEKEEPING
2021-04-29 Combine all ingredients in bowl (or resealable plastic bag) and toss with desired proteins or vegetables. Marinate before threading ingredients onto skewers — this ensures maximum flavor ...
From goodhousekeeping.com


CITRUS MARINATED PORK | COOKSTR.COM
With a mortar and pestle, grind together the orange zest, thyme, pepper, and garlic to a paste. Rub the paste into the pork. Put the pork into a dish, combine the orange juice and vinegar, and pour the mixture over the pork. Cover the meat, and refrigerate it for 2 to 8 hours.
From cookstr.com


CITRUS-CUMIN BARBECUED PORK RECIPE | MYRECIPES
Ingredient Checklist. 1 fat-trimmed boned and tied pork shoulder or butt (about 3 1/2 lb.) 4 cloves garlic, thinly sliced ; 1 ¼ orange juice
From myrecipes.com


FENNEL AND CITRUS MARINATED PORK CHOPS | RICARDO
Marinade. In a glass dish or in a large sealable bag, combine all the marinade ingredients. Add the meat and coat thoroughly. Cover the dish or seal the bag. Refrigerate for 12 to 24 hours. Preheat the grill, setting the burners to high. Oil the grate. Grill the chops on each side until the desired doneness. Serve with Citrus and Feta Panzanella.
From ricardocuisine.com


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