ORANGE SESAME PORK
Dry-roasted sesame seeds, often found in Chinese-inspired dishes like this one, add a rich nuttiness that teams well with pork. You'll be tempted to eat every bite, but save some to make Cook's-Choice Fried Rice (page 210).
Yield serves 4, 3 ounces pork per serving (plus 12 ounces pork reserved)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F. Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray.
- In a small bowl, stir together the vinegar, soy sauce, orange juice concentrate, garlic, and red pepper flakes.
- Tucking any thin ends under so they cook evenly, put the pork in the baking pan so the pieces do not touch. Pour the vinegar mixture over the pork.
- Roast for 10 minutes. Turn over. Roast for 10 to 15 minutes, or until the internal temperature registers 150°F on an instant-read thermometer or is slightly pink in the very center. While the pork cooks, if the sauce appears to be burning (it may in corners or in dark pans), tilt the pan and loosen and stir the thicker sticky substances. Add the water if needed.
- Meanwhile, in a small skillet, dry-roast the sesame seeds over low heat for about 2 minutes, or just until fragrant and golden, stirring frequently. Watch carefully so they don't get too brown. Pour onto a small plate.
- Transfer the pork to a cutting board. Let stand for about 10 minutes. The pork will continue to cook during the standing time, reaching about 160°F. Cut diagonally, making long, thin slices. Refrigerate half the pork (12 ounces) in an airtight container for use in Cook's-Choice Fried Rice. Transfer the remaining pork to plates. Spoon the pan juices over the pork. Sprinkle with the sesame seeds.
- (Per Serving)
- Calories: 143
- Total Fat: 3.0g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.0g
- Cholesterol: 74mg
- Sodium: 208mg
- Carbohydrates: 3g
- Fiber: 0g
- Sugars: 2g
- Protein: 25g
- Dietary Exchanges
- 3 Very Lean Meat
ORANGE-SESAME PORK CHOPS WITH TERIYAKI WHOLE-WHEAT NOODLES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil for pasta, and cook pasta to al dente.
- While pasta cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Season chops with salt and pepper and cook 6 minutes on the first side, 4 to 5 on the second. Remove chops to a plate and reserve, cover with foil. Add 3 tablespoons orange marmalade, a couple tablespoons teriyaki sauce and a 1/4 cup of water to the pan, bring the sauce to a bubble and combine 1 minute, stir in sesame oil remove from heat.
- While the chop cooks, heat a second skillet with 3 tablespoons oil over medium high heat. Stir-fry the scallions and edamame a couple of minutes. Drain pasta and toss with scallions and edamame and remaining teriyaki sauce, about 1/4 cup. Sprinkle noodles with sesame seeds, if desired.
- Slice pork or leave chop whole and top with orange-sesame glaze. Serve teriyaki noodles alongside.
ORANGE-GINGER PORK CHOPS
Basting chops with this tangy sauce makes them extremely tender and savory. My family requests this dish for the terrific taste. I make it for them often because it's on the lighter side. -Lynette Randleman of Buffalo, Wyoming
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, cook ginger and garlic in oil for 1 minute; remove from the heat. Stir in the sherry or broth, honey, soy sauce, sesame seeds, orange zest and hot pepper sauce. Pour 1/2 cup into a small bowl; set aside. Pour remaining marinade into a large bowl; add pork chops. Turn to coat; cover and refrigerate for at least 1 hour., Meanwhile, in a small saucepan, combine cornstarch and water until smooth; add reserved marinade. Bring to a boil; cook and stir for 1 minute or until thickened., Drain and discard marinade from pork. On a lightly oiled grill rack, grill chops, covered, over medium heat for 4-5 minutes on each side; basting occasionally with sauce or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with remaining sauce.
Nutrition Facts : Calories 243 calories, Fat 9g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 501mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
GINGER-ORANGE PORK TENDERLOIN
A fast-to-fix mix marinates grilled pork tenderloin in this simple yet special entree from Lynn Roth of Ypsilanti, Michigan.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 8 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, uncovered, over medium heat for 15 minutes on each side or until a thermometer reads 160°, basting frequently with reserved marinade.
Nutrition Facts : Calories 243 calories, Fat 6g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 851mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
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