Orange Pork Ragout Recipes

PORK RAGU

Steps:

• Heat a Dutch oven or other heavy pot over medium-high heat. Add the extra-virgin olive oil, 3 turns of the pan, then add the carrots, celery, onions and garlic. Stir in the bay leaf and season with salt and pepper, to taste. Cook the vegetables until soft, about 5 to 6 minutes. Add the tomato paste and stir for 1 minute, then add the wine and cook for another minute. Stir in the stock and bring sauce to a simmer. Add the pork and season with a pinch of ground cloves. When the sauce returns to a simmer add the milk and reduce the heat to low. Let the sauce mellow while you bring the water to boil for the pasta or polenta. Sauce may be made ahead and reheated over medium-low heat. Add a splash of stock or water to thin the sauce, if necessary. Serve the sauce tossed with pasta ribbons or atop creamy bowls of polenta and garnish with lots of cheese and parsley.

ROAST PORK LOIN WITH BLOOD ORANGE MOSTARDA

Steps:

• Make the pork: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Tie the pork with kitchen twine at 1-inch intervals so it keeps its shape. Combine 2 tablespoons olive oil, the zest and juice of 1 blood orange, the garlic, rosemary, coriander, 1 1/4 teaspoons salt and a few grinds of pepper in a small bowl. Rub all over the pork. Set a rack in a large roasting pan; put the pork on the rack and let stand at room temperature, 30 minutes.
• Meanwhile, quarter the remaining 3 blood oranges (do not peel). Transfer to a rimmed baking sheet along with the red onions. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper.
• Roast the pork on the lower oven rack until golden brown and a thermometer inserted into the center registers 145 degrees F, about 1 hour 10 minutes. About halfway through, roast the oranges and onions on the upper oven rack until softened and just starting to char, 25 to 30 minutes; set aside until ready to serve. Remove the pork from the oven and let rest 10 minutes.
• Meanwhile, make the mostarda: Combine the blood orange juice, wine, 1 cup water, the raisins, sugar, honey, mustard seeds, rosemary and 1 tablespoon mustard in a medium saucepan; bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until thick and syrupy, 30 to 35 minutes. Remove the rosemary sprig and stir in the remaining 1 tablespoon mustard and the vinegar. Season with salt and pepper. Set aside until ready to serve. (The mostarda can be made up to 4 hours ahead; reheat before serving.)
• Untie the pork and slice; transfer to a platter along with the roasted oranges and onions. Serve with the mostarda.

ORANGE PORK

Steps:

• Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.

MUSHROOM PORK RAGOUT

Steps:

• Rub pork with salt and pepper; cut in half. In a 1-1/2-qt. slow cooker, combine the cornstarch, 1/2 cup crushed tomatoes, sun-dried tomatoes and savory. Top with mushrooms, onion and pork. Pour remaining tomatoes over pork. Cover and cook on low 3-4 hours, until meat is tender., Remove meat and cut into slices. Stir cooking juices until smooth; serve with pork and noodles.

ORANGE MARINATED PORK TENDERLOIN

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.

QUICK ORANGE PORK STIR FRY

Steps:

• In a small bowl, combine cornstarch and orange juice until smooth. Stir in the teriyaki sauce, mustard, ginger, garlic and orange zest; set aside., In a large skillet or wok, stir-fry pork in oil until no longer pink; remove and keep warm. Add vegetables to the pan; cook and stir for 2-3 minutes or until tender.Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pork. Serve with rice.

ORANGE PORK RAGOUT WITH BEANS

Steps:

• Place beans in a saucepan, cover with water by 2 inches, bring to a boil, cook 2 minutes, cover and set aside to soak 1 hour.
• Meanwhile, heat 2 tablespoons oil in a 4-quart casserole and lightly brown pork without crowding over medium-high heat. Remove. Add onion, garlic and bell pepper. Sauté over low heat until soft. Stir in paprika, cloves and zest. Stir in orange juice and wine, scraping bottom of pan. Return pork to pan. Set aside until beans have finished soaking, then drain beans and add. Add rosemary, black pepper and chili. Bring to a simmer.
• Cover and simmer 2 hours, until beans are tender. Season with salt. Leave in casserole for serving or transfer to a serving dish. Drizzle over remaining oil and scatter parsley on top before serving.

ORANGE GLAZED PORK

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.

PORK RAGOUT

Steps:

• In a large frying pan over medium-high heat, warm the olive oil.
• Add the pork and cook until evenly browned, about 6 minutes.
• Transfer the pork to a heavy saucepan.
• Adding more oil to the pan if needed, saute the onion over medium heat, stirring often, until browned, about 5 minutes, adding the garlic during the last 30 seconds.
• Add the vinegar and deglaze the pan by stirring to scrape up any browned bits from the pan bottom.
• Pour the liquid over the pork and season to taste with salt.
• Add the carrots, bay leaf, and enough wine and broth almost to cover.
• Bring to a boil, reduce the heat to low, cover and simmer until the meat is tender, about 1-1/2 hours.
• About 15 minutes before the pork is done, stir in the tomatoes.
• Taste and adjust the seasoning.
• Garnish with the parsley.
• Serve over polenta or mashed potatoes.

PORK RAGOUT WITH CARROTS & CUMIN

Steps:

• Heat the oil in a large pan, add the pork, then fry until the meat is sealed. Lift onto a plate.
• Add the onions, fry until lightly coloured, then stir in the carrots, spices, tomato purée and raisins. Add 500ml water, then bring to the boil. Cover, gently cook for 25 mins until the carrots are tender, add the pork to the pan, then simmer for 5 mins until cooked through. Scatter over the sesame seeds and coriander, then serve with rice.

ORANGE PORK RAGOUT

Steps:

• Combine all ingredients except cornstarch, water, salt, pepper and rice in a slow cooker.
• Cover and cook on low for 6-8 hours.
• Turn heat to high and cook 10 minutes.
• Combine cornstarch and water. Stir into stew. 2-3 more minutes.
• Season to taste with salt and pepper and serve over rice.