Fiery Orange Glazed Pork Tenderloin Recipes

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PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE



Pork Tenderloin with Orange Marmalade Glaze image

A lovely pork tenderloin with a hint of orange. Great for a fall night! You can use brown sugar in place of the honey if you prefer.

Provided by Love2cook2

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h35m

Yield 4

Number Of Ingredients 9

1 tablespoon soy sauce
1 (6 ounce) can frozen orange juice concentrate, thawed
¼ cup orange marmalade
3 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon minced garlic
1 (1 pound) pork tenderloin
1 teaspoon cornstarch
2 teaspoons water

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.

Nutrition Facts : Calories 315.6 calories, Carbohydrate 48.3 g, Cholesterol 63.2 mg, Fat 4.4 g, Fiber 0.7 g, Protein 22.1 g, SaturatedFat 1.5 g, Sodium 283.8 mg, Sugar 45.5 g

ORANGE GLAZED PORK TENDERLOINS



Orange Glazed Pork Tenderloins image

This flavorful glaze is simple to prepare, and its hint of orange really complements the pork. You just can't beat a hearty meal that tastes great and is good for you, too.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

8 slices lean pork tenderloin cutlets, 1/4 inch thick
2 teaspoons vegetable oil
Freshly ground black pepper, to taste
1/4 teaspoon garlic powder
2 tablespoons Worcestershire sauce
4 tablespoons orange juice concentrate
4 green onions, sliced

Steps:

  • Heat oil in a heavy nonstick skillet. Brown pork on both sides; sprinkle with pepper and garlic powder. Continue cooking pork while combing Worcestershire sauce and orange juice concentrate. Pour sauce over meat; add green onions and cook over low heat until sauce is thick and glazed. Serve with fresh orange slices if desired.

Nutrition Facts :

FIERY ORANGE-GLAZED PORK TENDERLOIN



Fiery Orange-Glazed Pork Tenderloin image

Red pepper and orange blend in this recipe to give ordinary pork tenderloins a flavor tango.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 3

Number Of Ingredients 5

1 pork tenderloin (about 3/4 lb)
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/3 cup orange marmalade
1/2 teaspoon crushed red pepper flakes

Steps:

  • Heat oven to 400° F. Sprinkle pork with seasoned salt and pepper. On rack in shallow pan, place pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
  • Bake uncovered 18 minutes.
  • Meanwhile, in small bowl, mix orange marmalade and pepper flakes. Reserve half the marmalade mixture. Brush or spoon remaining marmalade mixture over pork.
  • Bake uncovered 15 to 20 minutes longer or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160° F.
  • Cut pork into 1/2-inch slices. Serve with reserved marmalade mixture.

Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 18 g, TransFat 0 g

ORANGE-GLAZED, PORK TENDERLOIN WITH ITALIAN SEASONING



Orange-Glazed, Pork Tenderloin with Italian Seasoning image

Pork tenderloins turn out tasty and juicy when briefly brined, glazed with orange, and grilled over coals.

Provided by Ben S.

Categories     World Cuisine Recipes     European     Italian

Time 1h23m

Yield 6

Number Of Ingredients 7

½ cup kosher salt
½ cup sugar
1 quart water
2 (1 pound) pork tenderloins
½ cup orange juice concentrate, thawed
3 large cloves garlic, minced
2 teaspoons Italian seasoning

Steps:

  • Dissolve salt and sugar in 1 quart of water in a bowl. Add meat and let stand 45 minutes. Rinse, then pat dry.
  • Meanwhile, in a small pan, reduce orange concentrate by half over low heat. Stir in garlic and Italian seasoning. Brush pork with glaze and set aside.
  • Either build a charcoal fire in half the grill or turn gas grill burners on high for 10 minutes. Lubricate hot grill rack with an oil-soaked rag using tongs.
  • Place tenderloins on hot grill rack and close lid; grill until well-seared, about 7 minutes. Turn meat and close lid; grill until well-seared on second side, about 6 minutes longer. Turn off gas grill (or move meat to the charcoal grill's cooler side) and let tenderloins sit in covered until the internal temperature reaches 145 degrees (63 degrees C) on a meat thermometer, about 5 minutes longer.

Nutrition Facts : Calories 239.2 calories, Carbohydrate 26.8 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.5 g, Protein 24.1 g, SaturatedFat 1.2 g, Sodium 7647.9 mg, Sugar 25.5 g

HONEY-ORANGE GLAZED PORK LOIN



Honey-Orange Glazed Pork Loin image

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

1 cup orange juice
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 cup honey
2 tablespoons chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1-1/2 teaspoons ground cinnamon
1 boneless pork loin roast (4 pounds)
1 teaspoon salt
1/4 teaspoon pepper

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

ORANGE MARINATED PORK TENDERLOIN



Orange Marinated Pork Tenderloin image

This is sooo simple and the flavor is wonderful! My husbands uncle gave us this recipe years ago, it is a staple in our home! Great with pasta or rice!

Provided by JUDY MALLORY

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h30m

Yield 4

Number Of Ingredients 6

1 cup orange juice
⅓ cup soy sauce
2 tablespoons chopped fresh rosemary
3 teaspoons minced garlic
2 (3/4 pound) whole pork tenderloins
salt and freshly ground black pepper to taste

Steps:

  • Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
  • Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
  • Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 8.9 g, Cholesterol 72.6 mg, Fat 4.1 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 1.4 g, Sodium 1260.5 mg, Sugar 5.6 g

ORANGE PORK TENDERLOIN



Orange Pork Tenderloin image

Dining with flair can be fuss-free when pork tenderloin is the featured fare. Family and friends will be impressed with these tender pork slices served with a succulent orange sauce.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 3-4 servings.

Number Of Ingredients 7

1 pound pork tenderloin, sliced
1 tablespoon butter, softened
1/4 teaspoon dried thyme
Dash cayenne pepper
1 cup orange juice, divided
1 tablespoon all-purpose flour
1-1/2 teaspoons sugar

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.

Nutrition Facts : Calories 197 calories, Fat 7g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 74mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 23g protein.

ORANGE-GLAZED PORK TENDERLOIN



Orange-Glazed Pork Tenderloin image

Make and share this Orange-Glazed Pork Tenderloin recipe from Food.com.

Provided by Chef mariajane

Categories     Pork

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

1/3 cup orange juice
1/3 cup orange marmalade
1/4 cup maple syrup
2 tablespoons red wine vinegar
1 garlic clove, minced
2 pork tenderloin, approximately 1 lb. each
salt and pepper
1 teaspoon extra virgin olive oil

Steps:

  • In a small saucepan, all the orange juice, marmalade, maple syrup, red wine vinegar, and garlic. Whisk together over hight heat. Boil for 5-8 minutes, whisking occasionally until sauce is slightly thickened. Divide glaze in half. Keep half of the glaze warm in the saucepan.
  • Season the tenderloins with salt and pepper. Over high heat, in an ovenproof skillet, heat the extra-virgin olive oil and sear all sides of the tenderloins. Transfer skillet into a preheated 375°F oven After 10 minutes, brush the tenderloins with half of the glaze. Continue to cook until the internal temperature of the pork reaches 160°F Remove the pork from the skillet and tent with foil to rest for at least 5 minutes before slicing. Slice into 1/2 inch medallions and arrange on serve platter, Drizzle with remaining glaze.

Nutrition Facts : Calories 69.2, Fat 0.6, SaturatedFat 0.1, Sodium 8.5, Carbohydrate 16.8, Fiber 0.1, Sugar 14.8, Protein 0.1

MARINATED GRILLED PORK TENDERLOIN WITH SPICY ORANGE VINAIGRETTE AND BLACK BEANS AND RICE



Marinated Grilled Pork Tenderloin with Spicy Orange Vinaigrette and Black Beans and Rice image

Provided by Bobby Flay

Categories     main-dish

Time 6h45m

Yield 8 servings

Number Of Ingredients 27

1 pound dried black beans, picked over and soaked overnight, drained
1 ham hock
1 (12-ounce) bottle beer or ale
1/4 cup olive oil
1 Spanish onion finely chopped
1 1/2 cups converted rice
3 1/2 cups water
Salt
2 cups fresh basil leaves
1 tablespoons pine nuts
4 cloves garlic
1 cup olive oil
1/2 cup Grana Padano cheese
Pepper
Parsley
3 cups fresh orange juice
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
2 teaspoons ancho chile powder
1 cup olive oil
2/3 cup fresh lime juice
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
2 teaspoons cayenne
1 cup olive oil
1 teaspoons salt
2 (2 pound) pork tenderloins

Steps:

  • Place the soaked beans in a large saucepan, cover with water, add the ham hock and beer. Cook over medium-high heat until tender, about 11/2 hours. Drain. Heat the olive oil in a large saucepan over medium heat until almost smoking. Add the onions and cook until soft. Add the rice and cook, stirring until it is coated with the oil, about 2 minutes. Add the water and 1 tablespoon salt, stir, and bring to a boil. Lower the heat and simmer until the water is absorbed and the rice is tender. Place the basil, pine nuts and garlic in a food processor and process until smooth. Slowly add the oil to make a smooth paste. Combine the cooked rice and beans in a large saucepan and cover with water, cook over medium heat until almost dry. Add the pesto and stir to incorporate. Stir in the cheese, parsley and season with salt and pepper to taste.
  • Heat orange juice in a medium saucepan and reduce to 1/4 cup. Let cool slightly. Combine the orange syrup, vinegar, mustard and ancho chile powder in a blender and blend 30 seconds. With the motor running slowly add the oil until the dressing emulsifies. Season to taste with salt and pepper.
  • Combine all ingredients in a blender and blend until smooth. Reserve 1/2 cup of the marinade, pour the remaining marinade into a large baking dish, add the tenderloin and turn to coat. Cover and refrigerate for 4 hours. Preheat grill pan until almost smoking. Remove pork from marinade and grill for 10 to 12 minutes basting with the reserved marinade. Let rest 10 minutes before slicing.
  • Spoon rice and beans onto a large platter, top with sliced pork and drizzle with Spicy Orange Vinaigrette.

SPICY STOVE TOP ORANGE PORK TENDERLOIN



Spicy Stove Top Orange Pork Tenderloin image

I hate heating up the oven if I don't have to, but love a juicy, tasty pork tenderloin. This stovetop method gave us a succulent tenderloin with a LOT of taste and not a lot of work or preparation. I came up with this recipe in order to avoid using the oven in heating up the kitchen and found a simple, enjoyable meal. Hope you enjoy this as much as we did !

Provided by cfletcher

Categories     Pork

Time 40m

Yield 1 tenderloin, 2 serving(s)

Number Of Ingredients 12

1 lb pork tenderloin
3 tablespoons orange marmalade
2 tablespoons soya sauce
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes
1 teaspoon apple cider vinegar
1 teaspoon rice vinegar
1 tablespoon garlic powder
2 tablespoons olive oil
white wine
salt
pepper

Steps:

  • Prepare the pork tenderloin by removing the white membrane.
  • Heat the frying pan to medium and add the olive oil.
  • Mix all of the remaining ingredients together in a small dish.
  • Add salt and pepper to the tenderloin.
  • When the frying pay is hot, add the tenderloin and brown on each side, approximately 5 minutes each side.
  • Remove the tenderloin from the pan.
  • Add the sauce to the pan and stir to mix.
  • Reduce the heat slightly.
  • Return the tenderloin to the pan and cook covered for approximately 15 minutes or until no longer pink inside, turning occasionally. You might have to add a bit of white wine to thin the sauce a bit.
  • Let the pork rest for approximately 10 minutes.
  • Slice the pork horizontally and pour the juices over the meat.

Nutrition Facts : Calories 548.2, Fat 28.1, SaturatedFat 6.5, Cholesterol 149.7, Sodium 1135, Carbohydrate 24.2, Fiber 0.9, Sugar 19.4, Protein 49.3

ORANGE GLAZED PORK



Orange Glazed Pork image

Provided by Marian Burros

Categories     dinner, main course

Time 20m

Yield 2 servings

Number Of Ingredients 6

8 ounces pork tenderloin
1/2 teaspoon ground coriander
1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried
1/2 teaspoon ground ginger
1/4 cup orange juice concentrate
Freshly ground black pepper to taste

Steps:

  • If using broiler, turn it on and cover broiler pan with aluminum foil.
  • Wash and dry pork, and cut into four equal pieces.
  • In a bowl just large enough to hold the pork, combine the coriander, rosemary, ginger and orange juice, and season with pepper. Add the pork, and turn to coat well on all sides.
  • If using stove-top grill, prepare.
  • Broil or grill pork until brown on all sides, basting with marinade, for 10 to 12 minutes, until just pink inside.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 60 milligrams, Sugar 3 grams, TransFat 0 grams

SLOW COOKER ORANGE GLAZED PORK TENDERLOIN RECIPE



Slow Cooker Orange Glazed Pork Tenderloin Recipe image

THIS SLOW COOKER ORANGE GLAZED PORK TENDERLOIN ONLY TAKES A FEW MINUTES TO MAKE BUT TASTES LIKE YOU SPENT ALL DAY IN THE KITCHEN!

Provided by Elyse Ellis

Categories     Main Course

Time 6h10m

Number Of Ingredients 11

1 teaspoon salt
1 Tablespoon minced garlic
¼ teaspoon dried thyme
¼ teaspoon ginger
¼ teaspoon pepper
2 pound pork tenderloin (1 package)
¼ cup brown sugar
1 Tablespoon cornstarch
1 cup orange juice
⅓ cup water
1 Tablespoon Dijon Mustard

Steps:

  • SPRAY SLOW COOKER WITH NONSTICK COOKING SPRAY.
  • IN A SMALL BOWL, MIX TOGETHER SALT, MINCED GARLIC, THYME, GINGER AND PEPPER. RUB SPICE MIXTURE ON THE OUTSIDE OF THE PORK TENDERLOIN AND PLACE IN SLOW COOKER.
  • IN A SAUCEPAN OVER MEDIUM HEAT, COMBINE BROWN SUGAR, CORNSTARCH, ORANGE JUICE, WATER AND DIJON MUSTARD. COOK FOR A FEW MINUTE UNTIL GLAZE STARTS TO THICKEN.
  • POUR GLAZE OVER PORK TENDERLOIN, COVER SLOW COOKER AND COOK ON LOW FOR 6 HOURS, OR UNTIL TENDER AND COOKED THROUGH.

Nutrition Facts : Calories 244 kcal, Carbohydrate 15 g, Protein 32 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 98 mg, Sodium 499 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

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From pinterest.com


BEST ORANGE ROSEMARY GLAZED PORK TENDERLOIN RECIPES
2012-10-31 Preheat oven to 400°F (200°C). Heat a small non-stick skillet over medium heat. Add Becel® Buttery Taste margarine, shallot and garlic and cook, stirring occasionally for 4 minutes or until softened. Remove from heat and stir in marmalade, orange juice, Dijon, black pepper and rosemary; set aside. Place pork tenderloin on a small rimmed ...
From foodnetwork.ca


ISLAND GLAZED PORK TENDERLOIN - CREME DE LA CRUMB
2020-04-27 Place tenderloin in skillet and allow to brown for 3-4 minutes, turning the meat throughout to sear on all sides. Mix the glaze ingredients together and spread mixture over the tenderloin. Transfer to preheated oven and bake for about 20 minutes until cooked through. Cut tenderloin into 1-inch thick slices.
From lecremedelacrumb.com


ORANGE-GLAZED PORK TENDERLOIN WITH GRILLED ONION AND ORANGE …
Brush the marmalade over the pork and grill until lightly glazed, about 1 minute per side. Transfer the pork to plates and serve with the orange salad. Transfer the pork to plates and serve with ...
From foodandwine.com


CRANBERRY ORANGE PORK TENDERLOIN [VIDEO] - SWEET AND SAVORY MEALS
2021-10-30 Set aside. Place a large frying pan over medium heat, add oil, and once hot, brown each side of the tenderloin. Place the meat in the slow cooker, and turn the temperature to low. In a small saucepan, combine the cranberries, orange juice, chicken broth, brown sugar, and maple syrup. Stir and bring to a boil.
From sweetandsavorymeals.com


ROSEMARY ORANGE GLAZED ROASTED PORK LOIN - OH SWEET BASIL
2021-12-15 Instructions. 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.
From ohsweetbasil.com


SWEET AND SPICY GLAZED PORK TENDERLOIN {VIDEO} - TIDYMOM®
Place skillet with glazed pork in the oven on middle rack. Roast about 20 minutes, until internal temperature reaches 140°F. Let pork stand in skillet at room temperature 10 minutes before serving (Temperature will rise to about 155°F while standing.) To serve; cut tenderloin into 1- inch slices and drizzle with glaze from bottom of skillet.
From tidymom.net


PORK TENDERLOIN WITH ORANGE ROSEMARY GLAZE - BECEL CANADA
Arrange pork tenderloin in baking pan lined with aluminum foil. Pour 1/2 of the marmalade mixture over pork. Roast 10 minutes. Baste pork with remaining marmalade mixture. Roast an additional 10 minutes or until internal temperature reaches 155°F to 160°F (68°C to 71°C). Remove from oven; tent loosely with aluminum foil, then let stand at ...
From becel.ca


21 PORK TENDERLOIN RECIPE SPICY - SELECTED RECIPES
Pork tenderloin, also called pork filet, is cut from the rear end of the loin. … As a result, the tenderloin is one of the most tender cuts of pork you can buy. The easiest way to tell a pork tenderloin from a pork loin is by size. A tenderloin is much smaller and weighs between 1 …
From selectedrecipe.com


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