ORANGE-GINGER PORK CHOPS
Basting chops with this tangy sauce makes them extremely tender and savory. My family requests this dish for the terrific taste. I make it for them often because it's on the lighter side. -Lynette Randleman of Buffalo, Wyoming
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, cook ginger and garlic in oil for 1 minute; remove from the heat. Stir in the sherry or broth, honey, soy sauce, sesame seeds, orange zest and hot pepper sauce. Pour 1/2 cup into a small bowl; set aside. Pour remaining marinade into a large bowl; add pork chops. Turn to coat; cover and refrigerate for at least 1 hour., Meanwhile, in a small saucepan, combine cornstarch and water until smooth; add reserved marinade. Bring to a boil; cook and stir for 1 minute or until thickened., Drain and discard marinade from pork. On a lightly oiled grill rack, grill chops, covered, over medium heat for 4-5 minutes on each side; basting occasionally with sauce or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with remaining sauce.
Nutrition Facts : Calories 243 calories, Fat 9g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 501mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
GINGER-ORANGE PORK SKEWERS
Give guests' taste buds a pleasant little jolt with these low-fat pork skewer appetizers, marinated in (and served with) an orange-ginger sauce.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 2h40m
Yield 20
Number Of Ingredients 9
Steps:
- In small bowl, mix all ingredients except pork and skewers. Place pork cubes in resealable plastic food-storage bag. Pour half of the marmalade mixture over pork; seal bag. Refrigerate 2 to 3 hours, turning bag occasionally. Refrigerate remaining marmalade mixture to use as dipping sauce.
- Meanwhile, soak skewers in water 30 minutes to prevent burning.
- Set oven control to broil. Line 15x10x1-inch pan with foil or cooking parchment paper; lightly spray foil or paper with cooking spray. Remove pork from marinade. Discard any remaining marinade. Thread 2 pork cubes on end of each skewer. Place in pan.
- Broil with tops 4 to 6 inches from heat 5 minutes. Turn skewers; broil about 5 minutes longer or just until pork is no longer pink in center. Meanwhile, heat remaining marmalade mixture in 1-quart saucepan over medium heat, stirring occasionally, until bubbly; use as dipping sauce.
Nutrition Facts : Calories 90, Carbohydrate 8 g, Cholesterol 25 mg, Fiber 0 g, Protein 9 g, SaturatedFat 1/2 g, ServingSize 1 Appetizer, Sodium 45 mg, Sugar 6 g, TransFat 0 g
ORANGE-GLAZED PORK KEBABS WITH ZUCCHINI
This four-ingredient dinner is quick, easy, and delicious. Cubes of pork loin are brushed with a sweet and spicy marmalade glaze then grilled along with slices of zucchini.
Provided by Martha Stewart
Categories Finger Food Recipes
Number Of Ingredients 6
Steps:
- In a small bowl, mix together marmalade, minced chile, and 1 tablespoon water. Season with salt and pepper. Thread pork loin onto eight 8-inch skewers; brush with olive oil and season with salt and pepper.
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill pork until browned and cooked through, 10 to 12 minutes, turning occasionally. Brush with marmalade mixture, transfer to a platter, and tent with foil. Brush zucchini with oil; season with salt and pepper. Grill until crisp-tender, 4 minutes, flipping once. Transfer to a cutting board, cut into thirds crosswise, and top with thinly sliced chile. Serve kebabs with zucchini.
Nutrition Facts : Calories 344 g, Fat 8 g, Fiber 2 g, Protein 47 g, SaturatedFat 3 g
ORANGE AND GINGER GRILLED PORK TENDERLOIN
This is an easy recipe perfect for a special dinner. The leftovers make wonderful sandwiches the next day. Serve this with your favorite mashed potatoes.
Provided by cookiedog
Categories Pork
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- To make the marinade: Combine the orange juice, vinegar, ginger, and orange zest in a small bowl.
- Put the pork tenderloins in a shallow pan and pour the marinade over them. Refrigerate for 4 to 6 hours.
- To make the Orange-Ginger Sauce: Melt the marmalade in a small pan. Add the ginger, soy sauce, cider vinegar, and mustard, stirring to combine; keep warm.
- Prepare the grill with a medium-hot fire.To gauge the heat, hold your hand palm down about 4 inches above the grill. If you can hold it there for only 5-6 seconds it means you have a medium hot fire.
- Remove the meat from the marinade and season it with salt and pepper. Grill, turning at least once, until an instant-read thermometer inserted in the center of the meat reads 150F, 15 to 20 minutes. Brush with some of the Orange-Ginger Sauce during the last 5 minutes of cooking. Allow the meat to rest on a cutting board tented with aluminum foil for a few minutes before slicing. Slice the meat 1/2 inch thick on the diagonal. Pass the remaining sauce at the table.
PORK KEBABS WITH ORANGE AND THYME
We like to use pork in these kebabs, but lamb or chicken would also benefit from this marinade.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add pork; toss to coat. Cover bowl with plastic wrap, and let pork marinate 20 minutes at room temperature
- Heat a grill or grill pan until medium-hot. Thread 5 or 6 cubes of pork onto each of 4 skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes. Garnish with thyme sprigs, and serve with orange wedges.
ORANGE GINGER PORK KEBABS
Time 2h25m
Number Of Ingredients 6
Steps:
- Mix above ingredients and marinate for at least 2 hours. Thread meat onto skewers and grill until done. Baste with marinade and season with salt & pepper last 5 to 10 minutes of cooking. These are also great with chunks of pineapple on the skewer.
Nutrition Facts : Nutritional Facts Serves
CURRIED PORK & ORANGE KABOBS
I love the sweet flavor of red, yellow and orange peppers. I always go for these in the summer when they are inexpensive and plentiful, plus I think they taste a whole lot better than green peppers. -Liv Vors, Peterborough, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix oil, minced onion, garlic and spices; reserve half of mixture for basting kabobs while cooking. Cut pork, peppers, onion and unpeeled orange into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread pork, vegetables and orange; brush with remaining curry mixture., Grill kabobs, covered, over medium heat 10-15 minutes or until vegetables and pork are tender, turning occasionally. Baste frequently with reserved curry mixture during the last 4 minutes of cooking.
Nutrition Facts : Calories 515 calories, Fat 34g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 73mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 36g protein.
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