Orange Pork Roast With Herbs Recipes

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CROCK POT ORANGE-HERBED PORK ROAST



Crock Pot Orange-Herbed Pork Roast image

Make and share this Crock Pot Orange-Herbed Pork Roast recipe from Food.com.

Provided by Dancer

Categories     Oranges

Time 10h15m

Yield 8 serving(s)

Number Of Ingredients 14

2 1/2-3 lbs pork sirloin roast
1 teaspoon dried oregano, crushed
1/2 teaspoon ginger, ground
1/2 teaspoon pepper
nonstick spray coating
2 medium onions, cut into thin wedges
1 teaspoon orange rind, finely shredded (set aside)
1 1/4 cups orange juice
1 tablespoon sugar
1 tablespoon florida grapefruit juice
1 tablespoon steak sauce
1 tablespoon reduced sodium soy sauce
3 tablespoons cornstarch
noodles, cooked (optional)

Steps:

  • Trim fat from pork. If necessary, cut roast to fit into a 3- to 4-quart crockery cooker.
  • In a small bowl combine oregano, ginger, and pepper. Rub spice mixture over entire surface of meat.
  • Spray a large unheated, nonstick skillet with nonstick coating. Preheat over medium heat. Add roast and brown on all sides.
  • Transfer meat to the crockery cooker; add onions.
  • In a bowl combine 1 cup of the orange juice (chill remaining orange juice), the sugar, grapefruit juice, steak sauce, and soy sauce. Pour over meat in the crockery cooker.
  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  • Transfer roast to a serving platter; keep warm.
  • For sauce, measure pan juices into a glass measure. Skim off fat. Add additional orange juice, if necessary, to make 2-1/4 cups.
  • In a medium saucepan combine cornstarch, remaining 1/4 cup orange juice, and the reserved orange peel; stir in reserved pan juices. Cook and stir until thickened and bubbly.
  • Cook and stir for 2 minutes more. Pass sauce with meat. If desired, serve with noodles.

CITRUS-HERB PORK ROAST



Citrus-Herb Pork Roast image

The genius combination of seasonings and citrus in this tender roast reminds us why we cherish tasty recipes. It's nice to serve with hot noodles to soak up any extra citrus gravy. -Laura Brodine, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 8 servings.

Number Of Ingredients 15

1 boneless pork sirloin roast (3 to 4 pounds)
1 teaspoon dried oregano
1/2 teaspoon ground ginger
1/2 teaspoon pepper
2 medium onions, cut into thin wedges
1 cup plus 3 tablespoons orange juice, divided
1 tablespoon sugar
1 tablespoon white grapefruit juice
1 tablespoon steak sauce
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated orange zest
1/2 teaspoon salt
3 tablespoons cornstarch
Hot cooked egg noodles
Minced fresh oregano, optional

Steps:

  • Cut roast in half. In a small bowl, combine the oregano, ginger and pepper; rub over pork. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 4-qt. slow cooker; add onions., In a small bowl, combine 1 cup orange juice, sugar, grapefruit juice, steak sauce and soy sauce; pour over top. Cover and cook on low for 4-5 hours or until meat is tender. Remove meat and onions to a serving platter; keep warm., Skim fat from cooking juices; transfer to a small saucepan. Add orange zest and salt. Bring to a boil. Combine cornstarch and the remaining orange juice until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and noodles; if desired, sprinkle with fresh oregano.

Nutrition Facts : Calories 289 calories, Fat 10g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 326mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

ORANGE-SCENTED PORK BAKE WITH ROASTED ROOT VEGETABLES



Orange-Scented Pork Bake with Roasted Root Vegetables image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 17

1 (4 to 5 pound) pork loin, trimmed and cleaned
10 cloves garlic, peeled
1 1/2 tablespoons Emeril's Rib Rub
2 1/4 teaspoons salt
1 3/4 teaspoons freshly ground black pepper
3/4 cup freshly squeezed orange juice
7 tablespoons olive oil
3/4 pound beets, scrubbed well, trimmed and cut into quarters
2 medium onions, peeled cut into quarters
3 large parsnips, peeled and cut in 1/2
3 large carrots, peeled and cut in 1/2
1 pound small red bliss potatoes, cut into quarters
1 1/2 tablespoons minced shallots
2 cups chicken stock or low-sodium chicken broth
1/4 teaspoon chopped fresh thyme leaves
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • With a small, sharp knife, make 12 (1 1/2-inch deep) slits around the outside of the pork loin. Cut 6 of the garlic cloves in half lengthwise and insert one half clove into each slit. Rub the pork with the Rib Rub, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper. Place the loin in a zip-top plastic bag or glass dish and pour the orange juice and 3 tablespoons of the oil over the pork. Marinate in the refrigerator for 2 hours, turning occasionally.
  • Remove the pork from the marinade and pat dry. Transfer the marinade to a saucepan, bring to a boil, and reduce to 3 tablespoons, about 6 minutes. Set aside and reserve for the gravy.
  • Preheat the oven to 425 degrees F.
  • Combine the beets with 1 tablespoon of the olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of the pepper in a small bowl.
  • In a separate, large bowl, combine the onions, parsnips, carrots, potatoes, remaining 4 garlic cloves, and remaining 3 tablespoons olive oil and toss to combine. Season with the remaining 1 teaspoon salt and remaining 3/4 teaspoon pepper.
  • Arrange mixed vegetables and the beets in the bottom of a small roasting pan. Place the pork loin on top of the vegetables and roast for 20 minutes. Reduce the oven temperature to 325 degrees F and until an instant-read thermometer registers 145 degrees F, 1 hour to 1 hour and 5 minutes.
  • Transfer the pork to a cutting board to rest for 10 minutes. Tent the pork and the vegetables with aluminum foil to keep warm.
  • Add the reserved pan juices, shallot, chicken stock, and thyme to the pan with the reduced orange marinade. Bring mixture to a boil and cook until reduced by 1/3 in volume, about 10 minutes.
  • In a small bowl, whisk together the cornstarch and water. Add to the gravy mixture and bring to a boil. Let the sauce boil for 1 minute, whisking constantly. Remove from the heat and carefully pour into a gravy boat.
  • Carve the pork, arrange on a large platter, and surround with the root vegetables. Pass the gravy at the table.

PORK ROAST WITH AN ORANGE GLAZE (SOUTHERN LIVING MAGAZINE)



Pork Roast With an Orange Glaze (Southern Living Magazine) image

This recipe is very light and healthy. It's a simple yet very elegant recipe to make during the holidays or anytime.

Provided by 2Bleu

Categories     Pork

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 8

3 lbs boneless pork loin roast, center-cut
1 1/2 teaspoons black pepper
1/2 teaspoon salt
1 cup orange marmalade
2 teaspoons dry mustard
2 teaspoons rosemary
2 tablespoons all-purpose flour
14 ounces fat free chicken broth

Steps:

  • Place roast on a rack coated with cooking spray in roasting pan. Rub roast with salt and pepper and set aside.
  • Heat marmalade in microwave on high 10 seconds or till melted. Add mustard and rosemary, stirring till blended. Brush mixture over roast.
  • Bake at 425°F for 45 minutes (or until meat thermometer registers 155 degrees).
  • Remove roast from pan, cover with foil and let stand for 10 minutes. Meanwhile, place roasting pan on stove top over medium heat and sprinkle flour over juices. Gently and constantly whisk and cook for 1 minute.
  • Add broth, and cook 5 more minutes, whisking constantly until mixture thickens. Serve with sliced pork.

Nutrition Facts : Calories 262.3, Fat 9.7, SaturatedFat 1.8, Cholesterol 72.6, Sodium 300.6, Carbohydrate 19, Fiber 0.3, Sugar 16.1, Protein 24.7

ORANGE-GLAZED PORK LOIN



Orange-Glazed Pork Loin image

This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. -Lynnette Miete, Alna, Maine

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 16 servings.

Number Of Ingredients 12

1 teaspoon salt
1 garlic clove, minced
2 to 3 fresh thyme sprigs or 1/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 boneless pork loin roast (5 pounds)
GLAZE:
1 cup orange juice
1/4 cup packed brown sugar
1 tablespoon Dijon mustard
1/3 cup cold water
1 tablespoon cornstarch

Steps:

  • Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour. , Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. , Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.

Nutrition Facts : Calories 199 calories, Fat 7g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 212mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic exchanges

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