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
ROAST PORK AND SWEET POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
- Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
- Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.
Nutrition Facts : Calories 461 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 93 milligrams, Sodium 593 milligrams, Carbohydrate 46 grams, Fiber 5 grams, Protein 34 grams
ROASTED ASPARAGUS WITH ORANGE GLAZE
Steps:
- For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion.
- For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
- Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
- Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest. Reserve the remaining glaze for Roasted Chicken with Orange Glaze.
- For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
- Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving.
ORANGE-GLAZED PORK WITH SWEET POTATOES
When it's chilly outside, I like to roast pork tenderloin with sweet potatoes, apples and an orange. The sweetness and spices make any evening cozy. -Danielle Boyles, Sparta, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 1/4-in.-thick slices. Arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes., Meanwhile, in a microwave-safe bowl, mix orange juice, brown sugar, cornstarch, cinnamon and ginger. Microwave, covered, on high, stirring every 30 seconds until thickened, 1-2 minutes. Stir until smooth., Place pork over sweet potato mixture; drizzle with orange juice mixture. Roast until a thermometer inserted in pork reads 145° and sweet potatoes and apples are tender, 45-55 minutes longer. Remove from oven; tent with foil. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 325 calories, Fat 5g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 467mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges
PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE
A lovely pork tenderloin with a hint of orange. Great for a fall night! You can use brown sugar in place of the honey if you prefer.
Provided by Love2cook2
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h35m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 315.6 calories, Carbohydrate 48.3 g, Cholesterol 63.2 mg, Fat 4.4 g, Fiber 0.7 g, Protein 22.1 g, SaturatedFat 1.5 g, Sodium 283.8 mg, Sugar 45.5 g
ORANGE-GLAZED ROAST CHICKEN BREASTS WITH SWEET POTATOES
Enjoy this baked chicken and sweet potatoes seasoned with tangy orange juice and cranberries - a flavorful dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. In 1-quart saucepan, cook basting sauce ingredients over low heat 3 to 4 minutes, stirring occasionally, until marmalade is melted.
- In 15x10x1-inch pan, place chicken breasts. Brush with half of the basting sauce. In medium bowl, toss potatoes and onion with oil; place around chicken. Bake 25 minutes.
- Meanwhile, in small bowl, soak cranberries in 1/4 cup orange juice.
- Brush chicken again with remaining basting sauce. Stir gently to coat vegetables with pan juices. With slotted spoon, sprinkle cranberries over vegetables; drizzle with juice. Bake about 20 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F), and vegetables are tender.
Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 26 g
ROASTED ORANGE-GLAZED PORK TENDERLOIN WITH ASPARAGUS SALAD AND BAKED SWEET POTATO
Steps:
- Combine the pork tenderloin with the next 7 ingredients in a large plastic bag and refrigerate for 3 hours.
- Meanwhile, heat up the vegetable broth until steaming. Add the asparagus, cover, and simmer for about 5 minutes until tender in the center but still crisp. Set aside to cool.
- Roast the tomatoes in the oven at 400 degrees F for about 10 minutes until they begin to deflate. Cut in half and add to the asparagus.
- Toss the asparagus and tomatoes with bell peppers, garlic, onion, sea salt, pepper, basil, lemon juice, and extra virgin olive oil.
- Preheat the oven to 450 degrees F and bake the sweet potatoes alongside the pork tenderloin and sliced oranges. After the meat has cooked for 3/4 of the time, brush on the orange marmalade and continue roasting until fully cooked. Set aside for 5 to 10 minutes to cool before slicing.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 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
PORK ROAST WITH AN ORANGE GLAZE (SOUTHERN LIVING MAGAZINE)
This recipe is very light and healthy. It's a simple yet very elegant recipe to make during the holidays or anytime.
Provided by 2Bleu
Categories Pork
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place roast on a rack coated with cooking spray in roasting pan. Rub roast with salt and pepper and set aside.
- Heat marmalade in microwave on high 10 seconds or till melted. Add mustard and rosemary, stirring till blended. Brush mixture over roast.
- Bake at 425°F for 45 minutes (or until meat thermometer registers 155 degrees).
- Remove roast from pan, cover with foil and let stand for 10 minutes. Meanwhile, place roasting pan on stove top over medium heat and sprinkle flour over juices. Gently and constantly whisk and cook for 1 minute.
- Add broth, and cook 5 more minutes, whisking constantly until mixture thickens. Serve with sliced pork.
Nutrition Facts : Calories 262.3, Fat 9.7, SaturatedFat 1.8, Cholesterol 72.6, Sodium 300.6, Carbohydrate 19, Fiber 0.3, Sugar 16.1, Protein 24.7
ORANGE-GLAZED ASPARAGUS
Asparagus cooked in a skillet and topped with a fragrant glaze. Great with Cornish hens.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Vegetables Asparagus
Yield 8
Number Of Ingredients 5
Steps:
- Toss asparagus with salt. Arrange in a large (12-inch) skillet with a lid. Add oil and juice to skillet and cover. (The asparagus can be set up a few hours ahead.)
- About 10 minutes before serving time, turn burner on high. When asparagus starts to steam, set timer for 4 minutes. Cook until tender, checking at 4 minutes with the tip of a sharp knife.
- Transfer cooked asparagus to a serving dish. Add optional zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2-3 minutes longer. Pour over asparagus and serve.
Nutrition Facts : Calories 72.9 calories, Carbohydrate 8.6 g, Fat 3.6 g, Fiber 3.7 g, Protein 3.9 g, SaturatedFat 0.5 g, Sodium 148.9 mg, Sugar 4.4 g
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