Citrus Pork Recipes Recipes Recipe Cards

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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 TENDERLOIN



Citrus Pork Tenderloin image

Roast pork tenderloins with white wine and blood orange.

Provided by Ari

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 50m

Yield 8

Number Of Ingredients 8

2 pork tenderloins
2 cloves garlic, sliced, or more to taste
salt and ground black pepper to taste
3 blood oranges, halved
1 cup fruity white wine, such as sauvignon blanc
¼ cup coarsely chopped cilantro
1 tablespoon cornstarch
½ cup cold water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut small, shallow slits into pork tenderloins using a sharp paring knife and stuff a slice of garlic into each slit. Season pork with salt and black pepper and place into a 9x13-inch glass baking dish. Squeeze blood orange halves over pork; leave 2 or 3 squeezed halves in baking dish. Pour white wine over pork and sprinkle with cilantro.
  • Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a tenderloin reads 150 degrees F (65 degrees C), about 30 minutes. Allow pork to rest for 5 to 10 minutes.
  • While pork is resting, discard baked orange rinds and pour pan juices into a small saucepan. Bring juices to a boil. Whisk cornstarch with cold water in a small bowl until smooth; stir into pan juices. Reduce heat to low and simmer sauce until thickened, about 5 minutes. Slice pork sliced into thin medallions and top with sauce to serve.

Nutrition Facts : Calories 186.2 calories, Carbohydrate 9.4 g, Cholesterol 63.2 mg, Fat 4.3 g, Fiber 1.6 g, Protein 21.2 g, SaturatedFat 1.5 g, Sodium 46.6 mg, Sugar 0.3 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 :

CARIBBEAN CITRUS PORK



Caribbean citrus pork image

This dish has incredible flavor from the combination of orange, rum and chili pepper. Serving this over rice is optional but the rice IS a great base for the sauce. Fried plantain goes well with this meal.

Provided by Hey Jude

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

2 large oranges, peeled,divided into segments
2 tablespoons vegetable oil
1 1/2 lbs pork tenderloin, sliced into 1/2 inch medallions
1/2 teaspoon salt
fresh ground pepper
2 tablespoons butter
3 shallots, chopped
1 red bell pepper, seeded,diced
1 jalapenos or 1 habanero pepper, seeded,diced
1 clove garlic, minced
1/2 cup chicken broth
1/4 cup light rum or 1/4 cup dark rum
2 tablespoons brown sugar
1/2 teaspoon ground ginger
2 limes, juice of
rice, for serving (optional)

Steps:

  • Remove the white membranes and seeds from the orange segments; set aside.
  • Heat oil in a skillet over mdim-high heat.
  • Season pork medallions with salt and pepper; add to pan and cook, turning once, until pork loses its pink color, about 6 minutes Remove from pan and set aside.
  • Heat butter in the skillet; cook shallots, bell pepper and chili until softened, about 3 minutes.
  • Add garlic; cook 1 minute, stir in broth, rum, brown sugar, ginger and lime juice.
  • Cook to reduce by half; about 3 minutes.
  • Return pork to pan with orange segments; cook to heat through, 3 minutes.
  • Serve over rice if desired.

Nutrition Facts : Calories 474.8, Fat 22.2, SaturatedFat 7.8, Cholesterol 127.5, Sodium 516.2, Carbohydrate 24.2, Fiber 3, Sugar 17, Protein 37.3

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.

CITRUS GLAZED PORK LOIN



Citrus Glazed Pork Loin image

Provided by Food Network

Number Of Ingredients 16

2 ounces canola oil
1 large onion, chopped
4 cloves garlic, chopped
1 chipotle pepper, chopped
1 arbol chile, steam removed
1 tablespoon cracked black pepper
2 tablespoon Worcestershire sauce
2 cups orange juice
2 cups barbecue sauce
6 dashes hot sauce
2 lemons juiced
Kosher salt to taste
3 pounds pork loin
4 tablespoons olive oil
2 tablespoons kosher salt
2 tablespoons cracked black pepper

Steps:

  • Preheat oven to 350 degrees.
  • For the glaze: In a small saucepot add canola oil and saute onions and garlic until translucent. Then add chipotle and arbol chilies and continue to cook until chiles start to toast. Then add cracked black pepper and deglaze with Worcestershire sauce and orange juice. Reduce orange juice until starts to thicken. Then add in your favorite barbecue sauce and reduce to low heat. Continue cooking for about 15 minutes. Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside.
  • For the porkloin: On a large sheet pan rub the porkloin with olive oil and season with salt and cracked pepper. Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees. Let meat set up for about 5 minutes and slice.

ROASTED PORK WITH ONIONS AND CITRUS



Roasted Pork with Onions and Citrus image

The tartness of a simple Cuban mojo, or sauce, is a wonderful match for tender pork.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h20m

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
1 large white onion, diced medium (2 1/2 cups)
1 head garlic, cloves peeled and roughly chopped (1/2 cup)
1 1/4 cups strained fresh orange juice (from 4 juice oranges)
1/3 cup fresh lime juice (from 6 limes)
Coarse salt and ground pepper
1/4 cup fresh oregano leaves, roughly chopped
1 boneless pork shoulder roast (3 1/2 to 4 pounds), fat trimmed

Steps:

  • Preheat oven to 450 degrees, with rack in lower third. In a large skillet, heat oil over medium-high. Add onion and garlic and cook, stirring occasionally, until onion begins to soften, 4 minutes. Add orange and lime juices and bring to a boil. Season with salt and pepper, stir in oregano, and remove from heat.
  • Pat pork dry with paper towels. Season generously with salt and pepper and place in a heavy-bottomed ovenproof pot (pork should fit snugly). Pour onion mixture on and around pork, leaving some on top. Roast, uncovered, 30 minutes. Remove pot from oven and reduce temperature to 350 degrees. Ladle onion and cooking juices over pork. Cook, uncovered, until cooked through (an instant-read thermometer inserted in thickest part of pork should read 155 degrees), 1 1/2 hours, basting pork with onion and juices every 30 minutes. Let rest 15 minutes before slicing. To serve, skim fat from cooking juices and spoon sauce over sliced pork.

Nutrition Facts : Calories 507 g, Fat 23 g, Protein 59 g

CITRUS PORK ROAST



Citrus Pork Roast image

I have not tried this roast. I'm posting this for safe keeping. I found this recipe in Taste Of Home Quick Cooking 2005. A delicious hint of orange in the gravy makes this pork roast stand out from the crowd. Dried thyme, garlic and ginger further season each thick slice. Requiring just 15 minutes of prep work, the easy entree is an impressive main course to present to company and doesn't take up a lot of my time in the kitchen.

Provided by internetnut

Categories     Lunch/Snacks

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 boneless pork loin roast (3 pounds)
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 cup chicken broth
2 tablespoons sugar
2 tablespoons lemon juice
2 teaspoons soy sauce
1 1/2 teaspoons grated orange peel
3 tablespoons cornstarch
1/2 cup orange juice

Steps:

  • Cut roast in half. In a small bowl, combine the garlic powder, thyme, ginger and pepper; rub over roast. In a large skillet over medium heat, brown the roast on all sides in oil.
  • Place roast in a 5-quart slow cooker. In a small bowl, combine the broth, sugar, lemon juice, soy sauce and orange peel; pour over roast. Cover and cook on low for 4 hours or until a meat thermometer reads 160.
  • Remove roast and keep warm. In a saucepan, combine cornstarch and orange juice until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

CITRUS SMOTHERED PORK CHOPS



Citrus Smothered Pork Chops image

Looking for comfort food that's full of bright flavors? Try these skillet pork chops that pair a memorable citrus sauce-tangy, with just the right balance of savory and sweet-with perfectly seared chops and sautéed onions.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 11

4 boneless pork loin chops, 3/4 inch thick (about 1 1/2 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 small onion, halved and thinly sliced (1 cup)
2 tablespoons Gold Medal™ all-purpose flour
1 1/4 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon grated orange zest
1/4 cup orange juice
1 tablespoon lime juice
1 teaspoon sugar

Steps:

  • Season pork chops with salt and pepper.
  • In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add pork chops; cook 4 to 5 minutes on each side or until golden brown on both sides. Transfer to plate.
  • Reduce heat to medium; add remaining 1 tablespoon oil to skillet. Add onion; cook 8 to 10 minutes, stirring occasionally, until browned and softened. Add flour; cook and stir 1 minute. Stir in broth and orange zest; heat to boiling. Add pork chops back to skillet; spoon sauce over top of pork. Reduce heat to low; cover and simmer 5 to 7 minutes or until pork is cooked through (at least 145°F). Transfer pork chops to serving plate.
  • Add orange juice, lime juice and sugar to sauce in skillet. Cook and stir about 1 minute or until hot. Pour over pork chops, and serve.

Nutrition Facts : Calories 360, Carbohydrate 8 g, Cholesterol 105 mg, Fat 1/2, Fiber 0 g, Protein 37 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 3 g, TransFat 0 g

CITRUS PORK CHOPS



Citrus Pork Chops image

"These pork chops are so easy to prepare with a nice not-too-sweet flavor," assures Erika Niehoff of Eveleth, Minnesota. "The original recipe came from my dad, and it's one of my family's favorites."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

4 boneless pork loin chops (3/4 inch thick and 5 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
1 can (6 ounces) frozen orange juice concentrate, thawed
1/2 cup reduced-sodium chicken broth
1-1/2 teaspoons Worcestershire sauce
2 cups cooked brown rice

Steps:

  • Sprinkle both sides of pork chops with salt and pepper. In a nonstick skillet coated with cooking spray, cook chops for 3-4 minutes on each side or until browned. , Transfer to an 8-in. square baking dish coated with cooking spray. In the same skillet, cook garlic for 1 minute. Stir in the orange juice concentrate, broth and Worcestershire sauce; bring to a boil. Remove from the heat. , Pour 1/4 cup sauce over pork. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°, basting twice with sauce. , Bring the remaining sauce to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until reduced to 1/2 cup. Serve pork chops with sauce and rice.

Nutrition Facts : Calories 369 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 291mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

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