Orange Dijon Pan Sauce With Rosemary Recipes

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PORK LOIN WITH ORANGE DIJON SAUCE



Pork Loin With Orange Dijon Sauce image

This recipe goes back over 10 years and has remained a family favorite, the delicious sauce turns the pork loin into something special...this is one you will make often!

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h50m

Yield 10-12 serving(s)

Number Of Ingredients 13

4 -5 lbs rolled boneless pork loin roast
8 large garlic cloves (halved) (optional)
2 tablespoons olive oil
2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon sage
1/4 teaspoon allspice
black pepper
2 (12 ounce) jars orange marmalade
1/4 cup Dijon mustard
1/4 cup Worcestershire sauce
1 teaspoon ginger powder
5 fresh minced garlic cloves

Steps:

  • Set oven to 325 degrees F.
  • Lightly grease a 13" x 9" baking dish.
  • Using a small sharp knife slice small slits all over in the roast, then stuff the garlic clove halves into the slits (this is only optional I like to do this).
  • Rub the olive oil all over the roast.
  • In a small bowl combine first 5 spice ingredients; rub spices all over pork loin to coat evenly.
  • Place the roast in prepared pan.
  • Bake for 1 hour.
  • Remove from oven and cover with foil; bake for 30 minutes more, or until a roast tests done.
  • Meanwhile in a saucepan, combine all sauce ingredients; bring to a boil over medium heat, stirring until the ingredients are well combined and the marmalade has softened.
  • Serve pork loin with the sauce.
  • Note: the sauce recipe yields approx 2 cups, if desired, the sauce may be doubled.

Nutrition Facts : Calories 505.9, Fat 18.1, SaturatedFat 3.3, Cholesterol 116.1, Sodium 494.5, Carbohydrate 47.7, Fiber 0.9, Sugar 41.6, Protein 39.3

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.

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