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
ORANGE GLAZED PORK LOIN
This is a delicious way to fix pork roast. Sometimes I make it without the glaze and it is still great. One of out family favorites.
Provided by looneytunesfan
Categories Pork
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the salt, garlic, thyme, ginger and pepper; rub over the entire roast. Place roast with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350* for 2 hours.
- Meanwhile, in a saucepan, combine brown sugar and cornstarch. Stir in the remaining glaze ingredients until smooth. Bring to a boil; cook and stir for 2 minutes. Brush some of the glaze over roast.
- Bake 1 hour longer or until a meat thermometer reads 160*, brushing occasionally with glaze. Let stand 10 minutes before slicing; serve with remaining glaze.
Nutrition Facts : Calories 1033.6, Fat 47.5, SaturatedFat 9.1, Cholesterol 362.9, Sodium 895.9, Carbohydrate 22.4, Fiber 0.4, Sugar 18.6, Protein 121.7
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 Allrecipes Member
Categories Italian Recipes
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
PORK TENDERLOIN WITH ORANGE-BALSAMIC GLAZE
This is one of our favourite ways to eat pork tenderloin as it is so easy to make, elegant enough for company and delicious. I omit the orange zest as the kids don't care for it. You could also substitute apricot jam for peach and omit the diced dried apricots. I cook mine on the gas barbeque by heating it up to desired temperature, turning one side off and placing the tenderloins on the side that was turned off. I tend to make extra glaze as I pour about 1/2 of it on the tenderloins before cooking. This recipe came from Rose Reisman's Secret for Permanent Weight Loss Cookbook.
Provided by heather in Ont
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F Line a baking pan with parchment paper.
- In a hot non-stick grill pan or skillet sprayed with vegetable spray, sear the tenderloin for about 2 minutes per side or just until browned. Place in the prepared baking pan.
- To make the glaze, combine the 8 ingredients listed for the glaze until smooth. Spoon 1/4 cup of the glaze over the tenderloins and bake for about 20 minutes or until the internal temperature reaches 145 F for medium.
- Reheat the remaining glaze. Slice the tenderloin and serve with the glaze. Garnish with chopped parsley and diced apricots.
Nutrition Facts : Calories 359.6, Fat 12.7, SaturatedFat 3.7, Cholesterol 112.3, Sodium 167.2, Carbohydrate 25.2, Fiber 0.9, Sugar 18.4, Protein 35.9
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 Allrecipes Member
Categories Italian Recipes
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
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 Allrecipes Member
Categories Italian Recipes
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
ORANGE-GLAZED PORK LOIN
This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. -Lynnette Miete, Alna, Maine
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour. , Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. , Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.
Nutrition Facts : Calories 199 calories, Fat 7g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 212mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic exchanges
HONEY-ORANGE GLAZED PORK LOIN
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
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 GLAZED PORK TENDERLOINS
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
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 :
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 Allrecipes Member
Categories Italian Recipes
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
FIERY ORANGE-GLAZED PORK TENDERLOIN
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
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 PORK TENDERLOIN
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
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.
PORK TENDERLOIN WITH ORANGE
Provided by Pierre Franey
Categories dinner, weekday, sauces and gravies, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim each tenderloin to remove excess fat. Cut each tenderloin into 4 equal rounds.
- With a mallet or meat pounder, pound each pork round to about 1/4 inch thick. Sprinkle with salt and pepper.
- In a skillet large enough to hold the pieces of pork in one layer, heat the oil over medium high heat. Saute pork for about 2 minutes on each side. Do not overcook. Remove from the pan and keep warm on a platter.
- In the same skillet, add the onions and cook until wilted. Drain the fat and add the port and wine. Bring to a boil. Stir and scrape to dissolve the brown particles that cling to the bottom of the pan. Add the chicken broth and the tomato paste. Stir to blend; reduce by half.
- Add the orange sections and zests, bring to a simmer and swirl in the butter. Add any juices that may have accumulated around the pork slices. Blend well. Pour the sauce over the pork and serve hot.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 5 grams, Sodium 933 milligrams, Sugar 10 grams, TransFat 0 grams
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