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.
ORANGE MARINATED PORK TENDERLOIN
This is sooo simple and the flavor is wonderful! My husbands uncle gave us this recipe years ago, it is a staple in our home! Great with pasta or rice!
Provided by JUDY MALLORY
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 8.9 g, Cholesterol 72.6 mg, Fat 4.1 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 1.4 g, Sodium 1260.5 mg, Sugar 5.6 g
ORANGE-BRINED PORK LOIN
Make and share this Orange-Brined Pork Loin recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan, combine 1 cup water and orange rind; bring to a boil; remove from heat; pour into a large bowl; cool to room temperature.
- Add 2 cups water, 4 cups juice, salt, sugar, and ¼ cup soy sauce; stir until the salt and sugar dissolve.
- Pour salt mixture into a 2 gallon zip-lock plastic bag; add in ice and pork; seal.
- Refrigerate 24 hours, turning bag occasionally.
- Preheat oven to 450°.
- Combine marmalade, 2 tablespoons juice, and 1 tablespoon soy sauce; bring to a boil; cook 10 seconds or until marmalade melts; remove from heat.
- Remove pork from bag; discard brine.
- Pat pork dry with paper towels; place pork on roasting pan coated with cooking spray.
- Bake for 15 minutes; decrease temperature to 325°, bake 45 minutes.
- Brush marmalade mixture over pork; bake 5 minutes or until thermometer inserted into thickest portion reads 155°.
- Place pork on a platter; cover with foil; let stand 15 minutes.
- Garnish with orange slices and parsley.
Nutrition Facts : Calories 361, Fat 17.3, SaturatedFat 6, Cholesterol 85.7, Sodium 6008.8, Carbohydrate 22.2, Fiber 0.4, Sugar 18.8, Protein 28
SPICE-BRINED PORK ROAST WITH ORANGE-SOY GLAZE
Pork roasts are an easy and affordable option for feeding a crowd, but the lean meat can become dry in the oven. This recipe solves that problem with a super flavorful brine full of bright, warming flavors like orange, ginger, star anise and dried chilies.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Brine the pork: Combine the salt, sugar, ginger, garlic, star anise and chiles in a large pot with 4 cups water. Bring to a simmer, stirring occasionally to dissolve the sugar and salt. Remove from the heat and let cool completely. Squeeze the orange juice into the brine, then add the squeezed orange pieces and 2 cups cold water.
- Place the pork on a cutting board, fat cap-side down and make a few slits between the ribs with a sharp knife; transfer to a large pot or resealable plastic bag. Add the brine, plus up to 2 cups more water if needed to cover the pork. Cover and refrigerate overnight.
- Preheat the oven to 375˚ F. Remove the pork from the brine and pat very dry. Let stand at room temperature for 30 minutes. Set a rack in a roasting pan and place the pork on the rack, fat-side up. Roast until a thermometer inserted into the center registers 115˚ F to 120˚ F, about 1 hour 15 minutes. Remove from the oven and increase the temperature to 425˚ F.
- Meanwhile, make the glaze: Combine the orange juice, hoisin sauce, soy sauce and sugar in a medium nonstick skillet over medium heat. Simmer, stirring, until thickened, 5 to 8 minutes. Set aside about half of the glaze for serving.
- Brush some of the remaining glaze over the roast. Return to the oven and continue cooking, brushing with more glaze every 5 minutes, until the thermometer registers 135˚ F to 140˚ F, 15 to 25 more minutes. Transfer the pork to a cutting board and let rest 20 to 30 minutes before carving. Serve with the reserved glaze and any collected juices.
PORK TENDERLOIN - ORANGE BRINED
Steps:
- Combine 1 cup 'water and rind in a small saucepan. Bring to a boil; remove from heat. Pour into a large bowl; cool to room temperature. Add remaining 2 cups water, 4 cups juice, salt, sugar, and 1/4 cup soy sauce, stirring until salt and sugar dissolve. Pour salt mixture into a a-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate for 24 hours, turning bag occasionally. Combine marmalade, 2 tablespoons juice, and 1 tablespoon soy sauce in a small saucepan. Bring to a boil; cook 10 seconds or until marmalade melts. Remove from heat. Preheat oven to 450°. Remove pork from bag, and discard brine. Pat pork dry 'with paper towels. Place pork on a roasting pan coated with cooking spray. Bake at 4500 for 15 minutes. Reduce oven temperature to 3250 (do not remove pork from oven); bake an additional 45 minutes. Brush glaze evenly over pork; bake an additional 5 minutes or until thermometer inserted into thickest portion of pork registers 1550 (slightly pink). Place pork on a platter. Cover with foil; let stand 15 minutes. Garnish with orange slices and parsley sprigs, if desired.
ASIAN-GLAZED 'MELT-IN-YOUR-MOUTH' PORK TENDERLOIN
A sweet and salty brine is the secret to this Asian-inspired pork tenderloin. Let the pork tenderloin soak in the brine for 2 to 8 hours to become tender, juicy, and flavorful. Grill and serve the sliced tenderloin with the Asian glaze. Complete the meal with brown rice, glazed carrots, and steamed green vegetables.
Provided by Austin Geraldson
Categories World Cuisine Recipes Asian
Time 2h34m
Yield 4
Number Of Ingredients 16
Steps:
- To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
- For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
- Prepare an outdoor grill for high heat.
- Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.
Nutrition Facts : Calories 554.9 calories, Carbohydrate 79.5 g, Cholesterol 111.7 mg, Fat 8.1 g, Fiber 3 g, Protein 41.8 g, SaturatedFat 2.4 g, Sodium 3518.6 mg, Sugar 57.7 g
PORK TENDERLOIN WITH GARLIC-ORANGE VINAIGRETTE AND SAUTEED SPINACH
A company-worthy meal doesn't have to take hours. Here, quick-cooking spinach and a no-cook vinaigrette dress up a pork tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 8
Steps:
- In a large skillet, heat 1 tablespoon oil over medium; season pork with salt and pepper. Add pork to skillet, and cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 145 degrees, 20 to 25 minutes (reduce heat if pork browns too quickly). Transfer pork to a plate, and cover loosely with aluminum foil; let rest 5 to 10 minutes (reserve skillet).
- Meanwhile, in a blender, combine orange juice, mustard, honey, garlic, and 2 tablespoons oil. Season with salt and pepper, and blend until smooth; set vinaigrette aside.
- In reserved skillet (if bottom of skillet is blackened, use a new one), heat remaining tablespoon oil over high. Add as much spinach as will fit; toss until wilted, adding more spinach as there is room, 3 to 5 minutes total. Drain off excess liquid, and season spinach with salt and pepper. Slice pork and drizzle with vinaigrette; serve with spinach.
Nutrition Facts : Calories 461 g, Fat 22 g, Fiber 3 g, Protein 53 g
ORANGE PORK TENDERLOIN MARINADE
Make and share this Orange Pork Tenderloin Marinade recipe from Food.com.
Provided by internetnut
Categories Low Protein
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix together and marinade at least 8 hours, preferably overnight.
- This is good for about 2 lbs. of pork tenderloins.
Nutrition Facts : Calories 106, Fat 0.6, SaturatedFat 0.1, Sodium 1459.2, Carbohydrate 23.4, Fiber 0.8, Sugar 19.3, Protein 3.8
SLOW COOKER ORANGE GLAZED PORK TENDERLOIN RECIPE
THIS SLOW COOKER ORANGE GLAZED PORK TENDERLOIN ONLY TAKES A FEW MINUTES TO MAKE BUT TASTES LIKE YOU SPENT ALL DAY IN THE KITCHEN!
Provided by Elyse Ellis
Categories Main Course
Time 6h10m
Number Of Ingredients 11
Steps:
- SPRAY SLOW COOKER WITH NONSTICK COOKING SPRAY.
- IN A SMALL BOWL, MIX TOGETHER SALT, MINCED GARLIC, THYME, GINGER AND PEPPER. RUB SPICE MIXTURE ON THE OUTSIDE OF THE PORK TENDERLOIN AND PLACE IN SLOW COOKER.
- IN A SAUCEPAN OVER MEDIUM HEAT, COMBINE BROWN SUGAR, CORNSTARCH, ORANGE JUICE, WATER AND DIJON MUSTARD. COOK FOR A FEW MINUTE UNTIL GLAZE STARTS TO THICKEN.
- POUR GLAZE OVER PORK TENDERLOIN, COVER SLOW COOKER AND COOK ON LOW FOR 6 HOURS, OR UNTIL TENDER AND COOKED THROUGH.
Nutrition Facts : Calories 244 kcal, Carbohydrate 15 g, Protein 32 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 98 mg, Sodium 499 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
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
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
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
More about "pork tenderloin orange brined recipes"
ORANGE-BRINED PORK LOIN RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Calories 191 per servingServings 10
- Combine 1 cup water and rind in a small saucepan. Bring to a boil; remove from heat. Pour into a large bowl; cool to room temperature. Add remaining 2 cups water, 4 cups juice, salt, sugar, and 1/4 cup soy sauce, stirring until salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate for 24 hours, turning bag occasionally.
- Combine marmalade, 2 tablespoons juice, and 1 tablespoon soy sauce in a small saucepan. Bring to a boil; cook 10 seconds or until marmalade melts. Remove from heat.
- Remove pork from bag, and discard brine. Pat pork dry with paper towels. Place pork on a roasting pan coated with cooking spray. Bake at 450° for 15 minutes. Reduce oven temperature to 325° (do not remove pork from oven); bake an additional 45 minutes. Brush glaze evenly over pork; bake an additional 5 minutes or until thermometer inserted into thickest portion of pork registers 155° (slightly pink). Place pork on a platter. Cover with foil; let stand 15 minutes. Garnish with orange slices and parsley sprigs, if desired.
21 OLD EL PASO PORK TENDERLOIN RECIPE - SELECTED RECIPES
From selectedrecipe.com
21 MAID-RITE PORK TENDERLOIN SANDWICH RECIPE - SELECTED RECIPES
From selectedrecipe.com
15 PORK TENDERLOIN MUSTARD SAUCE RECIPE - SELECTED RECIPES
From selectedrecipe.com
PORK TENDERLOIN WITH ORANGE SAUCE | KEVIN IS COOKING
From keviniscooking.com
ORANGE BRAISED PORK LOIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
ORANGE-GLAZED PORK TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
BRINED PORK TENDERLOIN RECIPE | REAL SIMPLE
From realsimple.com
THOMAS KELLER'S BRINED PORK TENDERLOIN - MISSION FOOD ADVENTURE
From mission-food.com
HOW TO MAKE PORK TENDERLOIN à L'ORANGE - SKILLETS AND POTS
From skilletsandpots.com
BAKED PORK TENDERLOIN WITH HERB-ORANGE MARMALADE
From thefoodieaffair.com
PORK TENDERLOIN WITH ORANGE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
PORK TENDERLOIN WITH ORANGE | FOOD FROM PORTUGAL
From foodfromportugal.com
SOY SAUCE PORK TENDERLOIN MARINADE - THERESCIPES.INFO
From therecipes.info
10 BEST PORK TENDERLOIN WITH ORANGE JUICE RECIPES | YUMMLY
From yummly.com
BRINED, ROAST PORK - DAVID LEBOVITZ
From davidlebovitz.com
CLASSIC PORK CHOPS AND TENDERLOIN SALT BRINE RECIPE
From thespruceeats.com
HOW TO BRAISE A PORK TENDERLOIN - EATWELL101
From eatwell101.com
BRINE FOR A PORK LOIN – DELICIOUS RECIPE - GRILL MASTER UNIVERSITY
From blog.cavetools.com
ROSEMARY ORANGE GLAZED ROASTED PORK LOIN - OH SWEET BASIL
From ohsweetbasil.com
BRINED PORK TENDERLOIN RECIPE - SALT PEPPER SKILLET
From saltpepperskillet.com
ORANGE MUSTARD PORK TENDERLOIN - SIMPLY STACIE
From simplystacie.net
ORANGE GLAZED PORK TENDERLOIN | LEIGH ANNE WILKES
From yourhomebasedmom.com
BRINED SIRLOIN STEAKS WITH ORANGE AND ROSEMARY - ONTARIO PORK
From ontariopork.on.ca
ORANGE-GLAZED PORK TENDERLOIN WITH GRILLED ONION AND ORANGE …
From foodandwine.com
GRILLED ORANGE PORK TENDERLOIN - BRADLEY SMOKERS NORTH AMERICA
From bradleysmoker.com
RECIPE: BRINED PORK TENDERLOIN WITH MAPLE SAUCE
From passionforpork.com
ORANGE-GLAZED PORK TENDERLOIN RECIPE - THEHUB FROM WALMART …
From ideas.walmart.ca
21 CAMP CHEF PORK TENDERLOIN RECIPE - SELECTED RECIPES
From selectedrecipe.com
APPLE AND PORK TENDERLOIN RECIPES - THERESCIPES.INFO
From therecipes.info
PORK BRINING GUIDE: HOW TO PERFECTLY BRINE YOUR PORK
From cookingpotsnpans.com
21 A GOOD RECIPE FOR PORK TENDERLOIN - SELECTED RECIPES
From selectedrecipe.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
15 BRINE RECIPE FOR SMOKED PORK TENDERLOIN - SELECTED RECIPES
From selectedrecipe.com
BRINED SMOKED PORK TENDERLOIN RECIPE - THERESCIPES.INFO
From therecipes.info
15 PORK LOIN BRINE RECIPE FOR SMOKING - SELECTED RECIPES
From selectedrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love