Orange Balsamic Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAN-SEARED PORK TENDERLOIN WITH ROSEMARY BALSAMIC AND ORANGE SAUCE



Pan-Seared Pork Tenderloin with Rosemary Balsamic and Orange Sauce image

Provided by Kelsey Nixon

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 21

6 tablespoons olive oil
1 1/2 tablespoons freshly ground black pepper
1 tablespoon salt
2 teaspoons freshly grated orange zest
2 teaspoons minced fresh rosemary leaves
2 1/2 pounds pork tenderloins (about 2 large), trimmed
1 large shallot, minced
1/2 cup red wine
1/2 cup low-sodium chicken broth or stock
3 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon balsamic vinegar
1 teaspoon minced fresh rosemary leaves
1 teaspoon freshly grated orange zest
Salt and freshly ground black pepper
2 to 3 tablespoons minced shallot or onion
1/2 cup wine
1/2 cup low-sodium broth or stock
3 tablespoons cold unsalted butter or heavy cream
Vinegar or lemon juice, to taste
Fresh herbs or other aromatics
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.
  • Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
  • For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.
  • Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.
  • Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce.
  • After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
  • Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.
  • Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.

ORANGE, ONION, AND BALSAMIC SAUCE



Orange, Onion, and Balsamic Sauce image

Provided by Wesley Maloney

Categories     Sauce     Onion     Simmer     Gourmet     New Hampshire

Yield Makes about 1 cup

Number Of Ingredients 4

1 medium red onion
1 cup orange juice
1/2 cup balsamic vinegar
1 to 2 tablespoons sugar

Steps:

  • Halve onion through root end and cut crosswise into very thin slices. In a 1 1/2-quart heavy saucepan simmer onion with orange juice and vinegar, stirring occasionally, until liquid is reduced and thickened, 30 to 40 minutes. Stir in sugar and salt to taste and cook mixture over low heat, stirring, until sugar is dissolved. Serve sauce warm or at room temperature.

PORK TENDERLOIN WITH ORANGE-BALSAMIC GLAZE



Pork Tenderloin With Orange-Balsamic Glaze image

This is one of our favourite ways to eat pork tenderloin as it is so easy to make, elegant enough for company and delicious. I omit the orange zest as the kids don't care for it. You could also substitute apricot jam for peach and omit the diced dried apricots. I cook mine on the gas barbeque by heating it up to desired temperature, turning one side off and placing the tenderloins on the side that was turned off. I tend to make extra glaze as I pour about 1/2 of it on the tenderloins before cooking. This recipe came from Rose Reisman's Secret for Permanent Weight Loss Cookbook.

Provided by heather in Ont

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs pork tenderloin
1/4 cup orange juice concentrate
1/4 cup apricot jam
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 teaspoons grated orange zest (optional)
1 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
3 tablespoons chopped parsley or 3 tablespoons cilantro
1/4 cup diced dried apricot

Steps:

  • Preheat oven to 425°F Line a baking pan with parchment paper.
  • In a hot non-stick grill pan or skillet sprayed with vegetable spray, sear the tenderloin for about 2 minutes per side or just until browned. Place in the prepared baking pan.
  • To make the glaze, combine the 8 ingredients listed for the glaze until smooth. Spoon 1/4 cup of the glaze over the tenderloins and bake for about 20 minutes or until the internal temperature reaches 145 F for medium.
  • Reheat the remaining glaze. Slice the tenderloin and serve with the glaze. Garnish with chopped parsley and diced apricots.

Nutrition Facts : Calories 359.6, Fat 12.7, SaturatedFat 3.7, Cholesterol 112.3, Sodium 167.2, Carbohydrate 25.2, Fiber 0.9, Sugar 18.4, Protein 35.9

ORANGE BALSAMIC GLAZE



Orange Balsamic Glaze image

Categories     Condiment/Spread     Fruit Juice     Citrus     Christmas     Quick & Easy     Orange     Winter     Simmer     Gourmet

Yield Makes about 2 1/4 cups

Number Of Ingredients 9

1 1/2 tablespoons unsalted butter
1 cup finely chopped shallot
1 cup thawed frozen orange juice concentrate (8 oz)
1/2 cup water
1/2 cup sweet orange preserves
1/2 cup balsamic vinegar
1 tablespoon salt
1/2 tablespoon cracked black peppercorns
1 1/2 teaspoons finely grated fresh orange zest

Steps:

  • Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then cook shallot, stirring, until golden brown, about 5 minutes. Stir in remaining ingredients and simmer briskly, uncovered, stirring occasionally, until thickened and reduced to about 2 1/4 cups, about 25 minutes.

ORANGE BALSAMIC DRESSING



Orange Balsamic Dressing image

Make and share this Orange Balsamic Dressing recipe from Food.com.

Provided by dicentra

Categories     Salad Dressings

Time 5m

Yield 1 jar

Number Of Ingredients 6

3/4 cup orange juice
3 tablespoons balsamic vinegar
3 tablespoons orange zest
1 teaspoon brown sugar
1 teaspoon cumin
1/2 cup olive oil

Steps:

  • Place all of the ingredients in a jar. Put the lid on and shake to combine.

SALMON WITH BALSAMIC ORANGE SAUCE



Salmon with Balsamic Orange Sauce image

Preparing this fish is so easy that you can enjoy it on busy weeknights. You will want to serve it all the time. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 11

8 salmon fillets (6 ounces each), skin removed
4 teaspoons grated orange zest
4 teaspoons balsamic vinegar
4 teaspoons honey
1 teaspoon salt
SAUCE:
1 teaspoon cornstarch
1 cup orange juice
2 teaspoons honey
1 teaspoon balsamic vinegar
1/4 teaspoon salt

Steps:

  • Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan. In a small bowl, mix orange zest, vinegar, honey and salt; spread over fillets., Roast 15-18 minutes or until fish just begins to flake easily with a fork. Meanwhile, in a small saucepan, mix cornstarch and orange juice. Bring to a boil; cook and stir 1 minute or until thickened. Stir in honey, vinegar and salt; serve with salmon.

Nutrition Facts : Calories 299 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 455mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

GLAZED PORK TENDERLOIN W/ ORANGE BALSAMIC SAUCE



Glazed Pork Tenderloin w/ orange balsamic sauce image

This is a wonderful recipe that I picked up along the way and do not remember where it came from. It may have come from my cousin Karen when she was taking culinary classes. But this is a sure hit for those who have a grill and want to take the time with it!

Provided by Linda Kauppinen

Categories     Other Sauces

Time 1h25m

Number Of Ingredients 20

BRINE FOR TENDERLOIN
1/2 c kosher salt
1/2 c sugar
1 qt cool water
ROSEMARY-ORANGE GLAZE
1/4 c frozen orange juice concentrate, thawed
1 tsp brown sugar
4 tsp fresh rosemary, minced
TENDERLOIN
2 - 1 lb (about 2 pounds total), brined
1 recipe of orange-rosemary glaze
pepper
instant read thermometer
gas grill
ORANGE BALSAMIC SAUCE
1 tsp olive oil
2 clove garlic, minced
1/2 tsp fresh rosemary, minced
1/3 c orange marmalade
4 tsp balsamic vinegar

Steps:

  • 1. BRINE THE TENDERLOINS: For 2 tenderloins, in a medium bowl mix kosher salt, sugar with cool water until dissolved. Trim the tenderloins of excess fat and silver skin. Submerge them in the brine and let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly and pat dry.
  • 2. ROSEMARY-ORANGE GLAZE: In a small saucepan, bring the orange juice concentrate, brown sugar and rosemary to a simmer. Simmer until the mixture reduces to about 2 tablespoons. Set aside and cool slightly.
  • 3. TENDERLOINS: Heat a gas grill turning all burners on high until grill is fully heated, 10-15 minutes. Rub the brined tenderloins all over with the glaze and then season with pepper.
  • 4. Put the tenderloins on the hot grill grate. Close the lid and grill for 7 minutes. Turn the tenderloins over, close the lid and grill another 6 minutes. Turn off the heat (keeping lid closed) and continue to grill for another 5 minutes. At this point an instant read thermometer inserted into the middle of the thickest end of the tenderloin should read 145-150 degrees (If not, close the lid and let the tenderloin continue to roast in the residual grill heat). Remove tenderloins from the grill and let rest for 5 minutes before carving. When carving cut across the grain into 1/2 inch slices (Save any juices that run from the tenderloins) and serve immediately with the Orange Balsamic Sauce.
  • 5. ORANGE BALSAMIC SAUCE: Heat the oil in a small saucepan over medium heat. Add the garlic and rosemary and cook until fragrant and sizzling, about 30 seconds. Stir in the marmalade and vinegar. Heat until warm. After slicing the pork, add any juices from the carving board to the sauce before serving. Pass separately when serving the pork tenderloin.

ORANGE BALSAMIC CRANBERRY SAUCE



Orange Balsamic Cranberry Sauce image

Make and share this Orange Balsamic Cranberry Sauce recipe from Food.com.

Provided by TattooedMamaof2

Categories     Sauces

Time 25m

Yield 3 cups

Number Of Ingredients 6

1/2 cup balsamic vinegar
4 teaspoons orange peel, grated
30 ounces cranberries, fresh or 30 ounces frozen cranberries
3/4 cup powdered sugar
1/2 cup orange juice
1 teaspoon cinnamon

Steps:

  • Place balsamic and orange peel in a large saucepan, bring to a boil. Reduce eat to low and simmer, uncovered for 4 minutes or until reduced by half.
  • Add cranberries, sugar, juice and cinnamon. Increase the heat to medium, bring to a boil again, then reduce the heat to low. Simmer uncovered for 15 minutes or until thickened, stirring occasionally.
  • Remove from heat. Transfer to a bowl, cover and chill.

CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE



Chicken in Balsamic, Orange & Rosemary Sauce image

Make and share this Chicken in Balsamic, Orange & Rosemary Sauce recipe from Food.com.

Provided by English_Rose

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
2 tablespoons olive oil
3 tablespoons balsamic vinegar
2/3 cup fresh orange juice
2/3 cup chicken stock
2 teaspoons rosemary, chopped
1 teaspoon light brown sugar
1/2 ounce butter
salt and pepper

Steps:

  • Put the chicken between pieces of plastic wrap and flatten slightly by bashing with a pan.
  • Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
  • Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt.
  • Bring to the boil, lower the heat and bubble gently for 15 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
  • Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
  • Put the chicken in a serving dish, spoon the sauce over and garnish with orange segments and rosemary sprigs if you wish.
  • Serve with rice and a crisp green salad.

Nutrition Facts : Calories 252.7, Fat 11.7, SaturatedFat 3.3, Cholesterol 77.3, Sodium 155.4, Carbohydrate 6.9, Fiber 0.1, Sugar 5.2, Protein 28.6

More about "orange balsamic sauce recipes"

CHICKEN IN BALSAMIC ORANGE AND ROSEMARY SAUCE RECIPES
Dec 19, 2022 The flavors are divine and the sauce is perfect for a special occasion or just for a night in. Orange Balsamic Grilled Chicken has a balsamic reduced glaze with orange, honey, …
From friendlyrecipe.com


SPICED ORANGE DUCK RECIPE - NYT COOKING
Dec 13, 2024 These braised duck legs — spiced with ginger, thyme, anise and orange — are festive and ideal to cook ahead Unlike traditional orange duck, which is cooked pink and …
From cooking.nytimes.com


50+ SHOW-STOPPING HOLIDAY PARTY DINNER RECIPES YOU’LL LOVE
5 days ago In a medium saucepan, combine the cranberries, sugar, orange juice, and orange zest. Stir well and bring the mixture to a simmer over medium heat. Add the cinnamon stick …
From chefsbliss.com


7-MINUTE ORANGE WHITE BALSAMIC VINAIGRETTE - CHEF JANET
Aug 18, 2023 White balsamic vinegar is slightly sweet and sour and works well with sweet and tart orange juice. If you don’t have white balsamic, white wine vinegar or apple cider vinegar can be substituted. Extra virgin olive oil is …
From chefjanetk.com


ORANGE BALSAMIC GLAZE - CHEF SILVIA
Jun 13, 2018 1 cup balsamic vinegar. 1 tablespoon honey. 1 tablespoon fresh orange juice. Instruction. Place vinegar and sweetener in a small (preferably non-stick) pan over medium/high heat. Stir and bring to a boil. Reduce heat and let …
From chefsilvia.com


ORANGE-ROSEMARY BALSAMIC BUTTER SAUCE | OREGONIAN …
Jan 22, 2013 Ingredients. 1/4 cup balsamic vinegar. 1/4 cup fresh orange juice. 1 teaspoon minced shallot or yellow onion. 1 fresh rosemary sprig, 4 inches long. 1/4 cup very cold unsalted butter (1/2 stick, in one piece), plus more as needed
From recipes.oregonlive.com


25 EASY AND TASTY ORANGE BALSAMIC SAUCE RECIPES BY HOME COOKS
25 homemade recipes for orange balsamic sauce from the biggest global cooking community! See recipes for Jarjeer Salad/ Rocket Salad too.
From cookpad.com


10 BEST BALSAMIC ORANGE SAUCE RECIPES - YUMMLY
The Best Balsamic Orange Sauce Recipes on Yummly | Homemade Citrus Cranberry Sauce, Sage Pesto, Gremolata
From yummly.com


ORANGE-BALSAMIC SAUCE RECIPE - SAUCE RECIPES
The combination of orange and balsamic vinegar creates a unique sweet and tangy flavor profile in this sauce. This is vegan, gluten free, low carb, quick meals and low fat recipe. Dish can be …
From sauce.101-recipes.com


LAMB FILLET WITH ORANGE BALSAMIC SAUCE - BOSSKITCHEN.COM
Instructions. Fillet the oranges and collect the juice in a deep plate. Wash the lettuce and spin it very dry. Arrange on plates. Wash the lamb fillet and pat dry.
From bosskitchen.com


10 BEST ORANGE BALSAMIC VINEGAR SAUCE RECIPES - YUMMLY
The Best Orange Balsamic Vinegar Sauce Recipes on Yummly | Homemade Citrus Cranberry Sauce, Mushroom Balsamic Vinegar Sauce, Sage Pesto
From yummly.com


GINGER BALSAMIC ROASTED CRANBERRY SAUCE - UNCOMPLICATEDCHEF
Why We Love This Ginger Balsamic Roasted Cranberry Sauce. This recipe improves on classic cranberry sauce in every way! Don’t get me wrong, I love a classic canned cranberry sauce …
From uncomplicatedchef.com


THE ONLY CHRISTMAS SIDE DISH RECIPES YOU’LL EVER NEED, FROM JAMIE ...
2 days ago For the Cumberland sauce glaze: 25g butter. 2 banana shallots, finely diced. 300ml ruby port. 200g redcurrant jelly. 2 tsp ground ginger. 2 tsp English mustard powder. Juice and …
From independent.co.uk


ORANGE BALSAMIC VINAIGRETTE - BUNNY'S WARM OVEN
Combine the orange zest,orange juice,balsamic vinegar, honey, garlic, salt and pepper into a food processor. Blend until smooth. While the food processor is running add the olive oil into the top of the food processor in a steady stream. …
From bunnyswarmoven.net


BEST ORANGE RAISIN SAUCE RECIPE FOR HAM - PARADE
1 day ago Orange Raisin Sauce isn't just a condiment or dipping sauce in our family, it's a must-have addition to any ham dinner. The mixture of citrus flavor and clove screams holiday and truly enhances ...
From parade.com


EASY ORANGE BALSAMIC CHICKEN - ROCK RECIPES
Sep 6, 2024 Instructions. Drop the chicken pieces into a large Ziploc bag. Whisk together all of the ingredients in the marinade. Pour over the chicken in the Ziploc bag.
From rockrecipes.com


Related Search