QUICK ORANGE PORK STIR FRY RECIPE: HOW TO MAKE IT
Orange juice and grated orange peel lend a citrusy touch to this colorful pork-and-vegetable medley shared by Kathleen Romaniuk of Chomedey, Quebec.
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cornstarch and orange juice until smooth. Stir in the teriyaki sauce, mustard, ginger, garlic and orange zest; set aside., In a large skillet or wok, stir-fry pork in oil until no longer pink; remove and keep warm. Add vegetables to the pan; cook and stir for 2-3 minutes or until tender.Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pork. Serve with rice.
Nutrition Facts : Calories 270 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 995mg sodium, CarbohydrateContent 22g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 27g protein.
ORANGE MARINATED PORK TENDERLOIN RECIPE | ALLRECIPES
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 Pork Pork Tenderloin Recipes
Total Time 1 hours 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
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, CarbohydrateContent 8.9 g, CholesterolContent 72.6 mg, FatContent 4.1 g, FiberContent 0.5 g, ProteinContent 27.8 g, SaturatedFatContent 1.4 g, SodiumContent 1260.5 mg, SugarContent 5.6 g
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Total Time 08 hours 10 minutes
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Calories 256 calories per serving
- 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.
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Total Time 210 minutes
Calories 213 per serving
- 1. Heat oil in a large skillet over medium-high. Sprinkle pork with 11/2 teaspoons salt and black pepper; add to skillet. Cook until browned on all sides, about 6 minutes, turning as needed. Transfer pork to a 5- to 6-quart oval slow cooker. Add cranberries, raisins, orange juice, honey, and garlic to cooker. Cover and cook on low until a meat thermometer inserted in the thickest portion of pork registers 145°F, about 3 hours. Remove pork to a cutting board; let stand about 10 minutes. 2. Meanwhile, pour juice mixture from cooker through a fine wire-mesh strainer into a medium saucepan, straining juices and reserving cranberries and raisins in strainer. Whisk together 1 tablespoon water and cornstarch in a small bowl; whisk into juice mixture in saucepan. Bring to a boil over high, and cook, whisking constantly, until thickened, about 2 minutes. Stir in reserved cranberries and raisins and remaining 1/2 teaspoon salt. Thinly slice pork, and serve with cranberry sauce. If desired, garnish with orange slices and thyme sprigs.
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Reviews 3.8
Total Time 30 minutes
Category Pork Recipes
Calories 315 g per serving
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Reviews 4.6
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