Pork In Orange Sauce For 2 Recipes

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PORK IN ORANGE SAUCE



Pork in Orange Sauce image

A hint of orange flavors this tender pork stir-fry with crunchy cashews. Created by our Test Kitchen, it's a colorful combination that makes an everyday meal seem like a special occasion.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 10

2 teaspoons sugar
1 teaspoon cornstarch
1/2 cup orange juice
2 teaspoons grated fresh gingerroot
2 teaspoons reduced-sodium soy sauce
1 teaspoon grated orange zest
1 pork tenderloin (1 pound), cut into 1/4-inch slices
2 large carrots, julienned
1 cup sliced celery
2 tablespoons salted cashew halves

Steps:

  • In a small bowl, combine sugar and cornstarch. Stir in the orange juice, ginger, soy sauce and orange zest until blended; set aside. , In a nonstick skillet or wok lightly coated with cooking spray, stir-fry the pork for 4-5 minutes or until no longer pink; remove and keep warm. Add carrots and celery; stir-fry for 2-3 minutes or until crisp-tender. , Stir orange juice mixture; add to vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Stir in cashews.

Nutrition Facts : Calories 282 calories, Fat 9g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 292mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges

PORK WITH ORANGE SAUCE



Pork With Orange Sauce image

Make and share this Pork With Orange Sauce recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon cornstarch
1 cup orange juice
1 tablespoon jellied cranberry sauce
1 1/2 teaspoons soy sauce
salt and pepper
8 slices cooked pork (or leftover pork roast)

Steps:

  • In a saucepan, combine cornstarch and orange juice until smooth. Stir in the cranberry sauce and soy sauce, salt and pepper.
  • Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and heat through.

Nutrition Facts : Calories 43.3, Fat 0.1, Sodium 127.7, Carbohydrate 10.1, Fiber 0.2, Sugar 6.8, Protein 0.7

PORK IN ORANGE SAUCE FOR 2



Pork in Orange Sauce for 2 image

"This Asian-inspired stir-fry pairs nicely with a cucumber salad in vinaigrette dressing." -Marlene Kroll, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

1/2 cup uncooked long grain rice
1 teaspoon cornstarch
1/2 teaspoon sugar
1/2 teaspoon ground ginger
1/2 teaspoon grated orange zest
1/2 cup orange juice
1/2 teaspoon soy sauce
1 celery rib, chopped
1 medium carrot, thinly sliced
2 tablespoons lightly salted cashews
1-1/2 teaspoons canola oil
1 cup cubed cooked pork
1/4 cup chow mein noodles
1 green onion, julienned

Steps:

  • Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, sugar, ginger and orange zest. Stir in orange juice and soy sauce until smooth; set aside., In a large skillet or wok, stir-fry the celery, carrots and cashews in oil until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork; heat through. Serve with rice; top with noodles and onion.

Nutrition Facts : Calories 480 calories, Fat 16g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 202mg sodium, Carbohydrate 56g carbohydrate (9g sugars, Fiber 3g fiber), Protein 26g protein.

PORK WITH CHILES AND ORANGE SAUCE



Pork with Chiles and Orange Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 3h55m

Yield 4 to 6 servings

Number Of Ingredients 29

1 1/2 pounds pork shoulder
Kosher salt
4 dried guajillo chilies or other medium-heat dried red chiles, stemmed and seeded
1 tablespoon honey
1 teaspoon dried marjoram or Mexican oregano
Pinch ground cinnamon
Pinch ground cloves
Freshly ground black pepper
3 to 4 cloves garlic
2 organic or blood oranges, zested and juiced
1 small onion, chopped
2 1/4 cups chicken stock or water
1 tablespoon butter
1 1/4 cups white long-grain rice
Kosher salt
1/2 cup frozen green peas, thawed
Two 14-ounce cans black beans
Freshly ground black pepper
1/2 teaspoon ground cumin
Corn tortillas, for serving
Pickled Onions, for serving, recipe follows
Cilantro leaves, for garnish
1 cup red wine vinegar
1 tablespoon kosher salt
1 teaspoon sugar
1 red onion, sliced into rings
1 teaspoon coriander seeds
2 bay leaves
1 fresh chile pepper, Fresno or jalapeno, sliced

Steps:

  • For the pork: Place the pork in a Dutch oven with just enough water to cover and sprinkle with salt. Bring to a boil, and then reduce the heat and simmer, 20 to 30 minutes. Place the dried chiles in a small pot with 1 1/2 cups of the pork cooking water and simmer until softened, 5 to 10 minutes. Transfer to a food processor and puree with the honey, marjoram, cinnamon, cloves, some black pepper, garlic, orange zest and juice and onions. Add the puree to the Dutch oven with the pork and simmer 20 minutes. Remove and shred or chop the pork. Continue cooking the sauce until thickened to desired consistency, and then return the pork to the pot. Keep warm over low heat until ready to serve. For the toppings and sides: Boil the chicken stock with the butter, and then stir in the rice. Sprinkle with salt, if using water. Cover, reduce the heat and cook 15 minutes. Stir in the peas, and cook 2 to 3 minutes longer. Turn off the heat and fluff with a fork. Meanwhile, heat the black beans and season with salt, black pepper and cumin. Char the tortillas in a dry skillet. Serve the pork with the sauce and tortillas, for wrapping. Serve the beans in small cups or atop the pork, with the rice, peas and Pickled Onions alongside. Garnish with cilantro leaves. Cook's Note: Cool and cover for a make-ahead meal. Bring to room temperature before reheating over medium heat.
  • Bring the vinegar, salt, sugar and 1 cup water to boil. Place the onions, layered with the coriander, bay leaves and chiles, in a small container, and pour the hot vinegar on top. Allow to cool, then cover and chill at least 2 hours and up to 2 days before using.

Nutrition Facts : Calories 460 calorie, Fat 9.5 grams, SaturatedFat 4 grams, Cholesterol 79 milligrams, Sodium 347 milligrams, Carbohydrate 59 grams, Fiber 6 grams, Protein 33 grams, Sugar 11 grams

ORANGE PORK



Orange Pork image

Quick, easy and tasty - we double the sauce and pour over baked potatoes and steamed broccoli.

Provided by FIREBALL2000

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
1 pound boneless pork chops
⅔ cup orange juice
¼ cup soy sauce
1 ½ tablespoons white sugar
2 teaspoons water
1 teaspoon cornstarch

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.

Nutrition Facts : Calories 77.9 calories, Carbohydrate 10.8 g, Fat 3.5 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 902.4 mg, Sugar 8.4 g

PORK WITH ORANGE SAUCE



Pork With Orange Sauce image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 pounds country-style pork ribs, or boneless steaks cut from shoulder, about 3/4 to 1 inch thick
Salt and pepper
1 1/2 cups freshly squeezed orange juice
1/4 teaspoon cayenne, or to taste
1 teaspoon ground cumin
1 shallot, minced
Vinegar or fresh lemon or lime juice, if necessary
1 teaspoon grated orange rind
1/4 cup chopped fresh parsley leaves

Steps:

  • Heat oven to 450 degrees or heat broiler, adjusting rack so that it is about 4 inches from heat source. Put an ovenproof skillet large enough to hold pork in one layer on stove top and turn heat to high. Sprinkle meat with salt and pepper. Brown meat quickly on both sides, then transfer skillet to oven or broiler.
  • Meanwhile, combine orange juice, cayenne, cumin and shallots in a small saucepan and turn heat to medium. Cook, stirring, until it reduces to about 1/3 cup; taste and add salt as necessary, a touch more cayenne and cumin if you like, and some vinegar or lemon juice if sauce lacks acidity.
  • If broiling, turn meat once; if roasting, don't bother. When meat is firm but not tough and a little pink in center (about 10 minutes if broiling, 15 if roasting), remove it to a platter. Combine orange rind with parsley. Spoon sauce over meat, then top with orange rind-parsley mixture. Serve.

PORK TENDERLOIN WITH ORANGE SAUCE



Pork Tenderloin With Orange Sauce image

This is a recipe from Fare for Friends, a book published as a fund raiser for Interim Place, a hostel for abused women and their children. It is a terrific cookbook. For a family meal I have used pork chops successfully. Also, the pork can be cooked ahead, and the sauce put together at serving time.

Provided by Sweet Baboo

Categories     Pork

Time 45m

Yield 12 rounds, 4 serving(s)

Number Of Ingredients 14

1/4 cup flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon allspice
1 lb pork tenderloin, sliced into 12 rounds and slightly flattened
2 tablespoons cooking oil
1/4 cup chicken stock
1/2 cup sour cream
2 tablespoons orange juice
1 tablespoon orange rind, grated
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 tablespoon orange liqueur

Steps:

  • Combine flour, salt, pepper, paprika and allspice.
  • Coat rounds of tenderloin.
  • Heat oil in a heavy skillet and brown pork well.
  • Add stock, cover and simmer for 30 minutes.
  • Combine remaining ingredients in a small pan.
  • Heat, but do not boil.
  • Serve drained pork over white, or, better yet, wild rice.
  • Pour sauce over all and serve.
  • Garnish with parsley and orange slices.

Nutrition Facts : Calories 316.4, Fat 19.3, SaturatedFat 6.8, Cholesterol 87.9, Sodium 826.5, Carbohydrate 9.3, Fiber 0.5, Sugar 1, Protein 25.5

PORK MEDALLIONS WITH ORANGE SAUCE



Pork Medallions with Orange Sauce image

This citrusy pork dish is a quick and tasty dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 8

1/4 cup all-purpose flour
Coarse salt and ground pepper
1 1/2 pounds pork tenderloin, trimmed, and sliced on the bias into 1/2-inch-thick medallions
1 to 2 tablespoons olive oil
1 small clove garlic, minced
3/4 cup fresh orange juice (about 3 oranges)
1 tablespoon fresh lemon juice
1 tablespoon capers, drained and rinsed (optional)

Steps:

  • In a shallow dish, whisk together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place pork slices on a clean work surface, and press with the heel of your hand until each is about 1/3 inch thick. Lightly dredge pork in flour mixture, turning to coat completely; tap off excess.
  • In a 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Working in batches so as not to crowd pan, add pork; sear until browned, about 2 minutes per side. Transfer to a platter. Add more oil to skillet, if needed. Cover with foil.
  • Add garlic; cook, stirring, until fragrant, about 1 minute. Add capers, if desired, and citrus juices. Bring to a boil, stirring up any browned bits from bottom of pan. Cook until sauce is slightly thickened, 2 to 3 minutes. Season with salt and pepper, as desired. Serve sauce over pork.

Nutrition Facts : Calories 315 g, Fat 13 g, Protein 37 g

GINGER PORK IN ORANGE SAUCE



Ginger Pork in Orange Sauce image

This sunny stir-fry features pork, mushrooms, couscous and unforgettable citrus flavor!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 2

Number Of Ingredients 10

1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 lb lean pork boneless loin, cut into 1/2-inch cubes
3/4 cup orange juice
1 tablespoon packed brown sugar
1/2 teaspoon grated orange peel
1 1/2 cups sliced fresh mushrooms (4 oz)
3/4 cup uncooked couscous or rice
1 medium orange, peeled, sectioned

Steps:

  • In plastic food-storage bag, mix ginger, garlic powder and pepper. Add pork to bag; shake bag to coat pork with seasonings.
  • Heat 10-inch nonstick skillet over medium-high heat. Cook pork in skillet 2 to 3 minutes, stirring frequently, until brown. Stir in orange juice, brown sugar, orange peel and mushrooms. Reduce heat to low. Cover and cook about 15 minutes or until pork is tender.
  • Meanwhile, cook couscous as directed on package. Stir orange sections into pork mixture. Serve over couscous.

Nutrition Facts : Calories 530, Carbohydrate 78 g, Cholesterol 70 mg, Fat 1, Fiber 6 g, Protein 37 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 24 g, TransFat 0 g

ORANGE PORK STIR-FRY FOR TWO



Orange Pork Stir-Fry for Two image

Here's a fast and flavorful stir-fry for two, with tender strips of pork tenderloin, broccoli florets and orange sections served over hot brown rice.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 2 servings, 2-1/2 cups each

Number Of Ingredients 9

1/4 cup KRAFT Lite House Italian Dressing
1/2 lb. pork tenderloin, cut into strips
1 cup broccoli florets
1 cup sliced carrots
1 red pepper, cut into strips
1 cup instant brown rice, uncooked
2 tsp. lite soy sauce
1 navel orange, sectioned
2 Tbsp. lightly salted cashew halves with pieces

Steps:

  • Heat dressing in large skillet on medium-high heat. Add meat and vegetables; cook and stir 8 to 10 min. or until meat is done and vegetables are crisp-tender.
  • Meanwhile, cook rice as directed on package.
  • Add soy sauce and oranges to meat mixture; mix well. Spoon over rice; sprinkle with nuts.

Nutrition Facts : Calories 470, Fat 9 g, SaturatedFat 2.5 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 31 g

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