ROASTED SWEET VIDALIA PORK LOIN
Provided by Trisha Yearwood
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Generously sprinkle all sides of the pork loin with salt and pepper. Place a braiser or shallow Dutch oven over medium-high heat. Add 2 tablespoons of the oil and heat until shimmering. Carefully put the pork in the pan. Sear until deeply golden on all sides, 1 to 2 minutes per side. Remove from the pan.
- Put the onions and apple in a large mixing bowl. Add the caraway seeds, dried thyme, remaining 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat. Transfer the mixture to the bottom of the braiser and nestle in the garlic cloves. Pour in 1/4 cup of the chicken stock and place the pork back on top.
- Roast until the pork reaches an internal temperature of 145 degrees F, about 30 minutes. Transfer the pork to a cutting board to rest while you make a pan sauce. Remove the apple and onion mixture to a platter
- Return the braiser to the stove over medium-high heat. Pour in the hard cider and remaining 1/2 cup chicken stock. Cook, scraping with a spatula to remove any brown bits from the bottom of the pan. Whisk in the mustard. Allow the sauce to simmer until reduced slightly, a couple of minutes. Add the butter, whisking until melted. Cook just until the sauce is shiny and slightly thickened, about 5 minutes. Taste and season with more salt and pepper if needed.
- Slice the pork and arrange the slices over the onion and apple mixture. Top with sauce and chopped parsley.
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
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
ROAST PORK LOIN WITH BLOOD ORANGE MOSTARDA
Provided by Food Network Kitchen
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 18
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.
HONEY ROASTED PORK LOIN
Make and share this Honey Roasted Pork Loin recipe from Food.com.
Provided by Lisa in Oregon
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375.
- Season the pork and place in a roasting pan.( consider browning on all sides).
- In a separate bowl, mix together the honey, juice, oil and thyme.
- Pour over the pork.
- Add the broth to the pan.
- Bake until internal temperature reaches 150 (45-60 minutes).
- Baste frequently.
- Strain the pan juices into a saucepan small amount gravy flour .
- Reduce until slightly thickened.
- Serve over the sliced pork.
Nutrition Facts : Calories 610.9, Fat 38.7, SaturatedFat 12, Cholesterol 136.1, Sodium 189.7, Carbohydrate 18.4, Fiber 0.1, Sugar 18.1, Protein 45.9
ORANGE PORK ROAST
Overccoking can cause pork roasts to be dry and tough. But this recipe's succulent orange sauce guarantees that the meat turns out moist and tender.
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut roast in half; sprinkle with salt and pepper. Place in a 5-qt. slow cooker. In a small bowl, combine the orange juice concentrate, honey, cloves and nutmeg; pour over pork. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until meat is tender. , Remove meat to a serving platter; cover and keep warm. Skim fat from cooking liquid; pour liquid into a small saucepan. Combine flour and cold water until smooth; stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 256 calories, Fat 11g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 207mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 21g protein.
PERFECT HERB-ROASTED PORK LOIN WITH TANGY GLAZE
Topped with an herby, glazed crust, this pork is tender, juicy, and bursting with flavor. It's as impressive as a more expensive cut of beef, but easier on the wallet. Try this the next time you're planning a fancy dinner at home. Serve with mashed potatoes and green beans.
Provided by NicoleMcmom
Categories Pork Loin
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil and spray with cooking spray.
- Combine garlic, sage, salt, and pepper in a small bowl and mix well. Rub mixture over all surfaces of the pork. Place pork on the prepared baking sheet.
- Roast in the preheated oven until browned on top, 20 to 25 minutes.
- While the pork is cooking, whisk together vinegar, water, soy sauce, brown sugar, mustard, and cornstarch in a small bowl.
- When pork is browned on top, remove from the oven and reduce oven temperature to 325 degrees F (165 degrees C).
- Lightly coat the top of the pork with 1/2 of the glaze mixture. Return to the oven and cook until the internal temperature reaches 145 to 150 degrees F (63 to 65 degrees C), about 45 minutes. Pour the remaining glaze over the pork during the last 5 to 10 minutes of cooking.
- Remove from the oven and lightly tent with foil. Allow to rest for 10 to 15 minutes.
- Slice pork and serve with pan drippings and juices.
Nutrition Facts : Calories 392 calories, Carbohydrate 4 g, Cholesterol 119.1 mg, Fat 23.8 g, Fiber 0.2 g, Protein 37.6 g, SaturatedFat 8.3 g, Sodium 757.4 mg
BLOOD ORANGE ROAST PORK LOIN
Provided by Amelia Saltsman
Categories Onion Pork Roast Low Cal Low Sodium Orange Rosemary White Wine Winter Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Position rack in center of oven; preheat to 450°F. Using vegetable peeler, remove peel (orange part only) in strips from 3 blood oranges. Place pork in large roasting pan. Rub with 2 tablespoons olive oil; sprinkle with salt and pepper. Toss onion, orange peel, and rosemary leaves with remaining 1 tablespoon oil in medium bowl; sprinkle with salt and pepper. Arrange onion mixture around pork. Roast until pork and onion are beginning to brown, about 25 minutes.
- Meanwhile, squeeze enough juice from oranges to measure 3/4 cup; pour juice into small saucepan. Add wine, broth, and garlic. Boil until reduced to 1 1/4 cups, about 7 minutes.
- Add 1/2 cup orange juice mixture to roasting pan. Baste pork with pan juices. Reduce oven temperature to 350°F; continue roasting pork until thermometer inserted into thickest part of pork registers 150°F, basting often and adding more orange juice mixture as needed, about 30 minutes longer.
- Place pork on platter and cover loosely with foil. Place roasting pan over medium-high heat; add remaining 3/4 cup orange juice mixture to pan. Boil until slightly thickened, about 3 minutes. Remove strings from roast. Slice pork; place on platter. Pour sauce and onion mixture over and around pork. Garnish with rosemary sprigs and orange slices.
SARASOTA'S HICKORY ORANGE ROASTED PORK LOIN
This is a easy put together dish. The oranges, onions and fennel roast on the bottom and the sweet smoky hickory bacon gets crispy on top and offers great flavor to the pork. I serve a orange butter on the side, which goes great with the pork as well as the caramelized onions and fennel. This dish is wonderful with a side of a nutty wild and white rice blend.
Provided by SarasotaCook
Categories < 4 Hours
Time 1h15m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Butter -- I make this ahead and refrigerate. A day or so in advance is fine. In a small bowl, mix the semi-soft butter, thyme, orange juice and zest and mix well. I just serve this on the side which is great on both the pork or on the vegetables.
- Don't worry if you don't use all the butter with this dish. Save it and use on roasted asparagus, green beans, fish, scallops, chicken, just about anything. It is wonderful.
- Pork -- Season the pork well with salt & pepper and rub in the seasoning.
- The Glue - Mix the marmalade and garlic together and brush over the pork.
- Bacon - Top the pork with bacon slices horizontally tucking the ends under the loin. It will take between 8-12 slices depending on the size of your pork loin.
- Roast -- In a foil lined roasting pan, add the pork, and again, make sure to tuck the bacon slices under.
- Vegetables and Citrus -- In a large bowl, add the olive oil, salt, pepper, orange slices, onions and fennel. Toss well and add around the pork and top with the thyme sprigs.
- Cook -- Start off in a 450 degree oven for about 15 minutes. Then reduce to 350 degrees, middle rack. It will take approximately 1-1/4 hours (again depending on the size) to roast. You want the bacon crispy and an internal temperature of 155 for me. Remove cover and let it rest, it will continue to cook. One time, my bacon was not quite as crisp as I liked it (I used a bit thicker cut of bacon), so I put in under the broiler for just a minute or two. To keep the vegetables warm, just keep them in the roasting pan, put back in the oven and turn the oven off. They will stay warm as your pork rests before slicing.
- Serve -- Plate on a large platter, slice (the bacon will give you automatic guidelines for slicing) and then surround the pork with the roasted vegetables and fruit. And don't forget your Orange Thyme Butter which is great with this. Add some nutty rice and you have a fantastic meal.
- NOTE: This can also be done with a tenderloin, but you will need to pan sear it before finishing in the oven as the cooking of the tenderloin is much less, and you want to make sure that your bacon is crisp and done.
Nutrition Facts : Calories 1245.8, Fat 89.1, SaturatedFat 39, Cholesterol 283.3, Sodium 650.2, Carbohydrate 46.9, Fiber 3.1, Sugar 36.9, Protein 65.4
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