PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE RECIPE ...
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 Pork Tenderloin
Total Time 1 hours 35 minutes
Cook Time 25 minutes
Yield 4 servings
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, CarbohydrateContent 48.3 g, CholesterolContent 63.2 mg, FatContent 4.4 g, FiberContent 0.7 g, ProteinContent 22.1 g, SaturatedFatContent 1.5 g, SodiumContent 283.8 mg, SugarContent 45.5 g
MARMALADE GLAZED PORK ROAST RECIPE | ALLRECIPES
A simple two-ingredient glaze creates a browned crust on the pork and flavors the vegetables, too.
Provided by Ryan Morgan
Categories Pork Roast
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place pork roast in a large roasting pan and season liberally with salt and black pepper. Spread half the orange marmalade over the roast; mix the remaining marmalade with rosemary in a large bowl. Stir orange juice and olive oil into rosemary mixture.
- Combine parsnips and onions in another bowl. Add about 2 tablespoons orange marmalade mixture; toss to coat. Arrange vegetables around pork roast.
- Bake pork in preheated oven for 30 to 45 minutes. Pour remaining orange juice mixture over pork. Increase oven heat to 450 degrees F (230 degrees C) and continue to cook until pork is slightly pink in the center, 15 to 20 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Transfer roast to a cutting board and cover lightly with aluminum foil. Toss vegetables in pan juices and return roasting pan to oven. Continue cooking until juices have thickened and vegetables are browned, about 10 minutes more. Slice pork and serve with vegetables and pan juices.
Nutrition Facts : Calories 667.1 calories, CarbohydrateContent 55.4 g, CholesterolContent 138 mg, FatContent 28.5 g, FiberContent 6.9 g, ProteinContent 47.9 g, SaturatedFatContent 9.6 g, SodiumContent 135.7 mg, SugarContent 34.4 g
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- Preheat the oven to 160°C/325°F/gas 3.
- Place the ham in a roasting pan. Peel the onion and cut into wedges, then add to the pan with the peppercorns and bouquet garni.
- Add water until it comes halfway up the side of the pan. Cover the ham with foil (making a tent to allow steam to circulate). Bake for 1½ hours or until pink and cooked through, then remove from the oven and cool for 30 minutes, leaving it covered.
- While it’s still warm, you will need to carefully remove the skin, keeping the fat attached to the ham. With a sharp knife, score the ham by making diagonal cuts across the leg.
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- Rub the jerk seasoning all over the ham and scored fat, cover in clingfilm and pop in the fridge overnight, preferably 24 hours.
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