Citruspork Recipes

CITRUS ROASTED PORK LOIN RECIPE

Steps:

• Pierce meat all over with the tip of a sharp knife. Insert the garlic into the cuts in the meat. Place in a bowl or large freezer-weight resealable plastic bag.
• Mix dressing, cumin, lime zest and juice until well blended; pour over meat. Cover the bowl or seal the bag and refrigerate overnight. Remove meat from the marinade; discard marinade. Place meat in a foil-lined roasting pan.
• Bake at 350°F for 1-1/2 hours. Pour orange juice over meat. Insert a meat thermometer into the thickest part of the meat. Bake an additional 30 min. or until internal temperature reaches 160°F. Let stand 10 min. before slicing to serve. Serve with juices from the pan.

CITRUS PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut small, shallow slits into pork tenderloins using a sharp paring knife and stuff a slice of garlic into each slit. Season pork with salt and black pepper and place into a 9x13-inch glass baking dish. Squeeze blood orange halves over pork; leave 2 or 3 squeezed halves in baking dish. Pour white wine over pork and sprinkle with cilantro.
• Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a tenderloin reads 150 degrees F (65 degrees C), about 30 minutes. Allow pork to rest for 5 to 10 minutes.
• While pork is resting, discard baked orange rinds and pour pan juices into a small saucepan. Bring juices to a boil. Whisk cornstarch with cold water in a small bowl until smooth; stir into pan juices. Reduce heat to low and simmer sauce until thickened, about 5 minutes. Slice pork sliced into thin medallions and top with sauce to serve.

CITRUS SMOTHERED PORK CHOPS

Steps:

• Season pork chops with salt and pepper.
• In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add pork chops; cook 4 to 5 minutes on each side or until golden brown on both sides. Transfer to plate.
• Reduce heat to medium; add remaining 1 tablespoon oil to skillet. Add onion; cook 8 to 10 minutes, stirring occasionally, until browned and softened. Add flour; cook and stir 1 minute. Stir in broth and orange zest; heat to boiling. Add pork chops back to skillet; spoon sauce over top of pork. Reduce heat to low; cover and simmer 5 to 7 minutes or until pork is cooked through (at least 145°F). Transfer pork chops to serving plate.
• Add orange juice, lime juice and sugar to sauce in skillet. Cook and stir about 1 minute or until hot. Pour over pork chops, and serve.

GRILLED CITRUS AND GARLIC PORK CHOPS

Steps:

• 1. Distribute 1 Tbsp of canola oil onto each chop. Then sprinkle 1/4 tsp salt & 1/8 tsp pepper on each side of both chops.
• 2. Next, sprinkle 1/2 tsp lemon pepper, garlic powder, and dried basil on each side of both chops.
• 3. Grill until no longer pink (about 10 minutes).

CITRUS AND ROSEMARY GRILLED PORK

Steps:

• Combine first 5 ingredients in a bowl with whisk or fork.
• Pat chops dry with paper towels and rub with seasoning. Turn chops in marinade and let stand 15 minutes.
• Season chops with steak seasoning.
• Grill chops on indoor electric grill preheated to high for 6 to 7 minutes on each side, or pan fry over medium high heat for same time under a loose tin foil tent in a nonstick skillet.
• Serve chops with Sun-dried Tomatoes and Potatoes and Orange and Oregano Salad.
• Simmer the chopped sun-dried tomatoes and quartered potatoes 10 minutes in just enough water to cover.
• During the last 3 minutes of the cooking time on the potatoes, add the broccoli florets. Drain and return plumped tomatoes and cooked potatoes to the warm pan to dry out. Dress tomato-potato combo with parsley, oil, salt, and pepper.
• Yield: 4 servings Preparation time: 10 minutes Cooking time: 10 minutes
• Remove skin and pith from oranges. Slice oranges in 1/4-inch thick disks. Arrange orange slices on a serving plate and sprinkle with the oregano, onions, and dress with the extra-virgin olive oil, red wine vinegar, salt, and pepper. Serve.
• Yield: 4 servings Preparation time: 5 to 8 minutes

PORK CHOPS WITH CITRUS GLAZE

Steps:

• In a large skillet, brown pork chops in 1 tablespoon butter over medium heat. Combine the honey, lemon juice, orange juice, soy sauce and pepper; pour over pork., Cover and cook for 10-12 minutes or until a thermometer reads 160°, turning once. Remove pork chops to a serving plate; keep warm. Whisk cold butter into cooking juices until melted. Serve with pork. Garnish with orange slices.

PORK WITH TANGY CITRUS SAUCE

Steps:

• Finely grate zest from one orange into a small bowl, then squeeze 1 cup juice from oranges. Stir in lime juice. Set aside.
• Season pork with salt and pepper, then press in flour to coat, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high until shimmering. Add pork and cook until golden brown on both sides, 2 to 3 minutes per side. Transfer to a plate. Reduce heat to medium and add remaining tablespoon oil. Add onion, season with salt, and cook, scraping up browned bits, until crisp-tender, 2 minutes. Add garlic and cook 1 minute, stirring.
• Add juices and zest and bring to a boil and cook until reduced by 1/4 about 3 minutes. Stir in 1 to 2 teaspoons sugar, if desired. Return pork to pan and simmer until sauce is slightly thickened, 1 to 2 minutes.

CITRUS PORK CHOPS

Steps:

• Sprinkle both sides of pork chops with salt and pepper. In a nonstick skillet coated with cooking spray, cook chops for 3-4 minutes on each side or until browned. , Transfer to an 8-in. square baking dish coated with cooking spray. In the same skillet, cook garlic for 1 minute. Stir in the orange juice concentrate, broth and Worcestershire sauce; bring to a boil. Remove from the heat. , Pour 1/4 cup sauce over pork. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°, basting twice with sauce. , Bring the remaining sauce to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until reduced to 1/2 cup. Serve pork chops with sauce and rice.

CITRUS-BRAISED PORK

Steps:

• Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
• Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
• Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.

SLOW-ROASTED PORK WITH CITRUS AND GARLIC

Steps:

• Pulse the garlic, oregano, thyme, coriander and cumin seeds, bay leaves, 2 tablespoons salt and 1 teaspoon pepper in a food processor to make a thick paste. Trim off all but a thin layer of fat from the pork, then make deep slits all over the roast (about every 2 inches) with a paring knife. Rub the spice paste over the pork and into the slits.
• Mix the citrus juices, Worcestershire sauce and olive oil in a large glass bowl. Submerge the pork in the marinade and top with the onions and reserved orange and lemon peels. Cover with plastic wrap and refrigerate at least 8 hours or up to 2 days. Bring to room temperature 1 hour before roasting.
• Preheat the oven to 450. Remove the citrus peels from the bowl and refrigerate. Place the pork on a rack in a large roasting pan (reserve the marinade and onions); roast, uncovered, about 1 hour. Add the marinade to the pan and pile the onions on top of the meat. Cover with foil, lower the oven temperature to 350 and roast 2 more hours. Uncover, place the citrus peels around the pork and continue to roast, basting occasionally, until the meat browns and a thermometer inserted into the bottom half registers 190, 1 hour 30 minutes to 2 hours.
• Transfer the pork to a cutting board and let rest 10 minutes. Meanwhile, skim any excess fat from the pan juices. Slice the pork and serve with the onion and pan juices. Garnish with citrus peels.