Porktenderloinwithorangemarmalade Recipes

BAKED PORK TENDERLOIN WITH ORANGE MARMALADE

Steps:

• Preheat oven to 425 degrees. Lightly spray a baking sheet with cooking spray and set aside.
• In a small bowl whisk together all the spices.
• On a flat surface cut a piece of parchment paper larger than the pork. Sprinkle spices on the parchment paper.
• Brush pork with marmalade ensuring all sides are coated, then roll tenderloin in spice mix.
• Place on prepared baking sheet and cook for approximately 25 minutes or until a meat thermometer inserted in the pork reaches 145 degrees Fahrenheit. Let the meat rest for 3 minutes before slicing.
• Serve extra warmed marmalade on the side if desired.

PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE

Steps:

• Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
• Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
• Remove the cover and allow the meat and juices to stand for 10 minutes.
• To serve, slice the meat and drizzle with pan juices.
• If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.

PORK TENDERLOIN WITH ORANGE MARMALADE

Steps:

• Combine the mustard, garlic, rosemary, and black pepper in a small bowl; stir well, and set aside.
• Slice the tenderloins lengthwise to, but not through the center, leaving one long side connected. Spread the mustard mixture evenly into the opening of each tenderloin. Fold the top sides over the mustard mixture, and tie securely with string at 2 inch intervals.
• Place the tenderloins, seam side down, on a lightly greased rack in a roasting pan. Brush each with 1 tbsp marmalade. Add water to the pan. Bake uncovered, at 400 degrees for 35 minutes or until a meat thermometer inserted in the thickest part of the tenderloins registers 160 degrees. (medium).
• Combine the remaining 2 tbsp marmalade and chicken broth in a small saucepan. Bring to a boil; reduce heat and simmer; uncovered for 2 to 3 minutes or until thickened.
• To serve, slice the tenderloins, and arrange on a serving platter. Spoon the marmalade mixture over the slices.

PORK TENDERLOIN WITH APPLE AND ORANGE SALAD

Steps:

• Preheat the oven to 425˚ F. Season the pork all over with salt and pepper. Combine the mustard, maple syrup, sage, 2 tablespoons lemon juice and 1 tablespoon olive oil. Rub all over the pork and set aside to marinate while you prepare the salad.
• Meanwhile, with a sharp paring knife, remove the peel and pith from the oranges. Working over a large bowl, cut along the membranes to remove the segments. Squeeze the membranes to release any remaining juice into the bowl. Add the apple, radicchio, parsley, walnuts and remaining 1 tablespoon each olive oil and lemon juice to the bowl. Season with salt and pepper and toss to combine.
• Line a rimmed baking sheet with nonstick foil. Add the pork to the pan and drizzle with any remaining marinade. Roast until a thermometer inserted into the center of the pork registers 135˚ F, 15 to 20 minutes. Switch the oven to broil and broil until the marinade is browned, about 2 minutes. Transfer the pork to a cutting board and let rest 5 minutes.
• Slice the pork and serve with the apple and orange salad.

PORK TENDERLOIN WITH ORANGE SALAD

Steps:

• Preheat a grill to medium-high on one side and lightly oil the grate. Combine 1 teaspoon smoked paprika, 2 teaspoons kosher salt, 1/2 teaspoon ground cumin, and pepper to taste; rub all over two 1-pound pork tenderloins (silver skin trimmed). Grill over direct heat until golden brown, 5 minutes per side, then move to the cooler part of the grill; cover and cook 8 more minutes, or until the meat reaches 145 for medium doneness. Let rest 5 minutes. To make the salad, toss 2 segmented oranges, 1/2 thinly sliced red onion, 1/4 cup parsley, 2 tablespoons each olive oil and sherry vinegar, and salt and pepper to taste. Slice the pork into thin medallions and top with the orange salad.

ORANGE PORK TENDERLOIN

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.

MARMALADE PORK TENDERLOIN

Steps:

• Sprinkle the pork with 1/2 teaspoon salt and pepper. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° for 15 minutes. Combine marmalade, water, ginger and remaining salt; spoon over pork. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

SLOW COOKER ORANGE GLAZED PORK TENDERLOIN RECIPE

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.

ORANGE MARMALADE PORK LOIN

Steps:

• Mix Worcestershire sauce, garlic, thyme and 1/2 cup orange juice until blended. Reserve half the Worcestershire sauce mixture for later use.
• Cut slits between ribs in roast; place in shallow pan sprayed with cooking spray. Pour remaining Worcestershire sauce mixture over roast; turn to evenly coat both sides of roast with Worcestershire sauce mixture. Refrigerate 30 min. to marinate, turning occasionally.
• Heat oven to 350°F. Remove roast from marinade; discard marinade. Return roast to pan. Add 1/2 cup water to bottom of pan. Bake 1 hour.
• Remove 2 Tbsp. pan drippings; mix with reserved Worcestershire sauce mixture, marmalade, ginger and remaining orange juice until blended. Pour over roast.
• Bake 45 min. or until roast is done (145°F). Remove from oven. Let stand 3 min. before serving.

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.

PORK LOIN WITH ORANGE MARMALADE GLAZE

Steps:

• Preheat oven to 350 degrees.
• Place the pork loin on a rack in a shallow roasting pan. Brush meat with the olive oil and then sprinkle with salt, pepper and rosemary. Pour the wine and water into the roasting pan. Roast for 1 hour.
• Remove the pan from the oven and spoon 1/2 cup of pan drippings into a small bowl. Add the marmalade and mix well. Pour this mixture over the meat and return it to the oven.
• Continue roasting the meat for 35 to 45 minutes, basting it 2 to 3 times with the pan drippings, until a meat thermometer reaches 160 degrees F.
• Let the meat rest 15 minutes before serving. Skim any fat from the pan drippings and serve with the roast.

EMERIL'S ORANGE AND CUMIN PORK LOIN

Steps:

• Preheat oven to 400 degrees. Pat pork dry with paper towels, rub all over with oil, and season with cumin, 2 teaspoons salt, and 1 1/2 teaspoons pepper. In a large skillet, cook pork over high until browned on all sides, 8 minutes total (reduce heat if it begins to overbrown). Transfer pork to a baking dish (pork should fit snugly). In a small bowl, whisk together orange juice, vinegar, and marmalade; drizzle over pork.
• Roast pork, basting frequently with cooking juices, until cooked through (an instant-read thermometer inserted in thickest part of pork should read 140 degrees), 45 to 50 minutes. Sprinkle pork with cilantro and let rest 10 minutes before slicing. Serve with pan juices.