Spice Brined Pork Roast With Orange Soy Glaze Recipes

ORANGE-BRINED PORK LOIN

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.

SPICE-BRINED PORK ROAST

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Remove from the heat; cool to room temperature., Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add pork. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate for 12-24 hours, turning several times. Strain brine; discard liquid and set aside seasonings., Lightly grease the grill rack. Prepare grill for indirect heat, using a drip pan. Add reserved seasonings to coals. Place pork over drip pan and grill, covered, over indirect medium heat for 1-1/2-2 hours or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

ORANGE-GLAZED PORK LOIN

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.

ORANGE-SOY-BRAISED PORK RIBS

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Bring orange juice, soy sauce, sugar, ginger, garlic, and pepper to a boil in roasting pan over moderately high heat, stirring until sugar is dissolved.
• Add ribs in 1 layer using tongs, turning to coat, and cover pan tightly with foil.
• Braise ribs in oven until very tender, about 2 hours.
• Reduce oven temperature to 200°F.
• Transfer ribs to a baking dish, arranging them in a single layer, and keep warm in oven.
• Skim fat from cooking liquid if desired, then make glaze by boiling liquid, uncovered, stirring occasionally, until syrupy and reduced to about 3/4 cup, about 15 minutes.
• Brush glaze generously on ribs.
• Serve!

EASY ORANGE-SOY GLAZE

Steps:

• In small bowl, mix all ingredients with whisk until well blended.
• Brush glaze over ham during last 45 minutes of baking.