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
PORK WITH ORANGE JALAPENO GLAZE
Provided by Food Network
Categories main-dish
Time P2DT1h30m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Combine all ingredients and pour over the pork. Refrigerate for 24 to 48 hours. Preheat oven to 375 degrees F. In hot saute pan with 2 tablespoons of peanut oil, brown pork loin on all sides. Place it in the oven for 30 to 45 minutes until internal temperature reaches 150 degrees F. Remove pork from the oven; let rest on a rack for 10 minutes. Slice.
- Reduce orange juice to 1/3 cup. Combine sugar, ginger, jalapeno, orange zest and rice wine vinegar. Cook in a 1-quart pot until it's a medium-dark amber color. Stir in orange juice, butter and salt. Strain through a sieve and keep warm. Arrange pork on serving platter and drizzle with sauce.
ORANGE GLAZED PORK
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 2 servings
Number Of Ingredients 6
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
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.
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.
FUDGY ORANGE-ZUCCHINI CAKE WITH ORANGE GLAZE
Steps:
- Preheat oven to 350°F. Sift the flour, cocoa, baking powder, baking soda, salt and cinnamon together and set aside. In a bowl, cream the butter and sugar until fluffy. Add the eggs, vanilla and milk to the butter mixture. Stir in the dry ingredients and mix until well blended. Fold in the zucchini, orange zest and nuts. Pour into a greased and floured bundt cake pan.Bake 50 to 60 minutes. Allow the cake to cool for 15 minutes before turning out onto a rack.
- To make the glaze, in a bowl mix together the sugar, orange juice and vanilla. While the cake is still warm, drizzle with the glaze. Garnish with flowers or mint sprigs.
ORANGE-GLAZED PORK WITH SWEET POTATOES
When it's chilly outside, I like to roast pork tenderloin with sweet potatoes, apples and an orange. The sweetness and spices make any evening cozy. -Danielle Boyles, Sparta, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 1/4-in.-thick slices. Arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes., Meanwhile, in a microwave-safe bowl, mix orange juice, brown sugar, cornstarch, cinnamon and ginger. Microwave, covered, on high, stirring every 30 seconds until thickened, 1-2 minutes. Stir until smooth., Place pork over sweet potato mixture; drizzle with orange juice mixture. Roast until a thermometer inserted in pork reads 145° and sweet potatoes and apples are tender, 45-55 minutes longer. Remove from oven; tent with foil. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 325 calories, Fat 5g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 467mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges
PORK KEBABS MARINATED IN HONEY, ROSEMARY, AND ORANGE
Categories Pork Orange Rosemary Grill/Barbecue Honey Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Combine rosemary and orange peel in large bowl. Using wooden spoon, press down on mixture to release oils. Add olive oil, honey, orange juice, lemon juice, and garlic. Season with salt and pepper. Add pork, stirring to coat with marinade. Cover; chill at least 2 hours and up to 4 hours.
- Prepare barbecue (medium heat). Thread pork onto 12 metal skewers, sliding 1 bay leaf between every two or three cubes. Sprinkle pork with salt and pepper. Transfer marinade to heavy small saucepan; bring to boil, stirring frequently. Grill pork until cooked through, turning frequently and brushing occasionally with marinade, about 12 minutes. Arrange skewers on platter and serve.
GREEK-STYLE ORANGE AND HONEY MARINATED PORK KABOBS
You can use any favorite cut of boneless pork for this. This marinade also works wonderful with pork tenderloins. Plan ahead the pork needs to marinade a minimum of 6 hours.
Provided by Kittencalrecipezazz
Categories Pork
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl mix together the rosemary and lemon peels; using a wooden spoon press down on the mixture to release the oils.
- Add in the olive oil, honey, orange juice, lemon juice and garlic, then season with black pepper.
- Add in the pork cubes; stir to coat with the marinade.
- Cover and chill for a minimum of 6 hours.
- Prepare the grill to medium heat.
- Thread the pork onto metal skewers, sliding 1 bay leaf between every two to three cubes.
- Sprinkle the pork with salt and pepper.
- Transfer the marinade to a small saucepan; bring to a boil, stirring occasionally.
- Grill the pork until cooked through, turning the skewers and brushing frequently with the marinade (about 13-15 minutes, it will depend on the size of your pork cubes).
- Arrange the skewers on a platter and serve.
Nutrition Facts : Calories 576.1, Fat 40.7, SaturatedFat 10.5, Cholesterol 101.3, Sodium 85.5, Carbohydrate 24, Fiber 0.3, Sugar 21.8, Protein 29.1
ORANGE GLAZED PORK STEAKS
My husband normally hates pork, but tonight the sample lady at our local Safeway was giving out pork steak, and he loved it enough that it became dinner....
Provided by Chelle-Anne
Categories Pork
Time 50m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients in a medium sized freezer bag. Shake well. Let sit in the refrigerator at least 1/2 hour.
- Preheat a pan on the stove (I recommend cast-iron) on medium heat.
- Remove the pan from the heat to set the steaks in the pan.
- Pour the marinade over top of the steaks.
- Return the pan to the heat, flipping the steaks several times (every 3 minutes or so)until the marinade has cooked off and the steaks have browned (about 10-15 minutes).
- Serve and enjoy! Can be doubled in a large enough pan.
Nutrition Facts : Calories 227.7, Fat 13.4, SaturatedFat 3.2, Cholesterol 66.6, Sodium 52.9, Carbohydrate 4, Fiber 0.6, Sugar 2.6, Protein 21.8
ORANGE-GLAZED, PORK TENDERLOIN WITH ITALIAN SEASONING
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
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
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