Pork Loin With Orange Marmalade Glaze Recipes

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PORK CHOPS WITH ORANGE GLAZE



Pork Chops with Orange Glaze image

"I came across the recipe for this glaze in a grilling manual but wasn't satisfied with it. I kept the combination of orange marmalade and lime juice and adapted the seasonings to my liking," explains Helen Faddis of Gloucester, Massachusetts. "It's also great on spareribs and chicken."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 10

1 teaspoon cornstarch
1/8 teaspoon ground ginger
1 tablespoon soy sauce
1 teaspoon water
1/4 cup orange marmalade
1 tablespoon lime juice
1-1/2 teaspoons olive oil
1 garlic clove, minced
2 bone-in pork loin chop (3/4 inch thick)
1 small lime, thinly sliced

Steps:

  • In a small saucepan, combine the cornstarch, ginger, soy sauce and water until smooth. Stir in the marmalade, lime juice, oil and garlic until blended. Bring to a boil; cook and stir mixture for 1-2 minutes or until thickened. , Place the pork chops in a greased 8-in. square baking dish. Spoon glaze over pork, turn to coat. Top with the lime slices. Bake, uncovered, at 400° for 30-40 minutes or until pork juices run clear.

Nutrition Facts : Calories 357 calories, Fat 12g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 546mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 1g fiber), Protein 31g protein.

BAKED PORK TENDERLOIN WITH ORANGE MARMALADE



Baked Pork Tenderloin with Orange Marmalade image

Simple pork tenderloin oven baked with a mix of flavorful spices and orange marmalade. Serve as a main meal or slice thinly for an appetizer

Provided by Sandra Shaffer

Categories     Main - Pork

Time 35m

Number Of Ingredients 8

2 lb pork tenderloin
1/4 cup orange marmalade
1 teaspoon dried thyme
1 teaspoon dried rubbed sage
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt

Steps:

  • Preheat oven to 425 degrees. Lightly spray a baking sheet with cooking spray and set aside.
  • In a small bowl whisk together all the spices.
  • On a flat surface cut a piece of parchment paper larger than the pork. Sprinkle spices on the parchment paper.
  • Brush pork with marmalade ensuring all sides are coated, then roll tenderloin in spice mix.
  • Place on prepared baking sheet and cook for approximately 25 minutes or until a meat thermometer inserted in the pork reaches 145 degrees Fahrenheit. Let the meat rest for 3 minutes before slicing.
  • Serve extra warmed marmalade on the side if desired.

Nutrition Facts : Calories 195 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 30 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 137 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

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

PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE



Pork Tenderloin with Orange Marmalade Glaze image

A lovely pork tenderloin with a hint of orange. Great for a fall night! You can use brown sugar in place of the honey if you prefer.

Provided by Love2cook2

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h35m

Yield 4

Number Of Ingredients 9

1 tablespoon soy sauce
1 (6 ounce) can frozen orange juice concentrate, thawed
¼ cup orange marmalade
3 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon minced garlic
1 (1 pound) pork tenderloin
1 teaspoon cornstarch
2 teaspoons water

Steps:

  • Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
  • Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
  • Remove the cover and allow the meat and juices to stand for 10 minutes.
  • To serve, slice the meat and drizzle with pan juices.
  • If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.

Nutrition Facts : Calories 315.6 calories, Carbohydrate 48.3 g, Cholesterol 63.2 mg, Fat 4.4 g, Fiber 0.7 g, Protein 22.1 g, SaturatedFat 1.5 g, Sodium 283.8 mg, Sugar 45.5 g

SMOKED PORK LOIN WITH ORANGE MARMALADE GLAZE



Smoked Pork Loin with Orange Marmalade Glaze image

Smoked in hickory chips and then glazed with an orange marmalade sauce, this dish is ideal for a flavorful fall dinner.

Provided by Harvard Chef

Categories     Meat and Poultry Recipes     Pork

Time 1h15m

Yield 8

Number Of Ingredients 10

2 cups red wine
1 cup honey
2 cups water, divided
2 cups hickory wood chips
1 cup vegetable oil
1 bunch sage, chopped
1 tablespoon salt
1 tablespoon ground black pepper
1 (3 pound) boneless pork loin roast
3 cups orange marmalade

Steps:

  • Mix red wine, honey, and 1 cup water together in a large bowl. Add hickory wood chips and soak for 10 minutes.
  • Preheat smoker to 250 degrees F (120 degrees C) according to manufacturer's instructions.
  • Mix oil, sage, salt, and pepper together in a bowl. Place pork on a rimmed baking tray and coat with oil-herb mixture.
  • Place pork on highest rack in smoker. Add wood chips according to manufacturer's directions. Smoke until pork is no longer pink in the center and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes. Transfer pork to a serving platter.
  • Mix marmalade and 1 cup water in a saucepan over low heat. Stir until heated through, about 5 minutes. Pour over pork.

Nutrition Facts : Calories 973.5 calories, Carbohydrate 117.1 g, Cholesterol 82.8 mg, Fat 42.5 g, Fiber 1.1 g, Protein 28.1 g, SaturatedFat 9 g, Sodium 1005.2 mg, Sugar 107.2 g

ORANGE MARMALADE PORK LOIN



Orange Marmalade Pork Loin image

Step out of the box tonight with this Orange Marmalade Pork Loin recipe. Made with garlic, fresh thyme, orange juice and more, this Orange Marmalade Pork Loin is perfect for a family dinner in or impressive enough for a festive occasion!

Provided by My Food and Family

Categories     Home

Time 2h25m

Yield 8 servings

Number Of Ingredients 7

1/2 cup LEA & PERRINS Worcestershire Sauce
2 Tbsp. minced garlic
2 Tbsp. finely chopped fresh thyme
3/4 cup orange juice, divided
1 bone-in pork loin rib roast (3 lb.)
1/2 cup orange marmalade
2 Tbsp. minced fresh ginger

Steps:

  • Mix Worcestershire sauce, garlic, thyme and 1/2 cup orange juice until blended. Reserve half the Worcestershire sauce mixture for later use.
  • Cut slits between ribs in roast; place in shallow pan sprayed with cooking spray. Pour remaining Worcestershire sauce mixture over roast; turn to evenly coat both sides of roast with Worcestershire sauce mixture. Refrigerate 30 min. to marinate, turning occasionally.
  • Heat oven to 350°F. Remove roast from marinade; discard marinade. Return roast to pan. Add 1/2 cup water to bottom of pan. Bake 1 hour.
  • Remove 2 Tbsp. pan drippings; mix with reserved Worcestershire sauce mixture, marmalade, ginger and remaining orange juice until blended. Pour over roast.
  • Bake 45 min. or until roast is done (145°F). Remove from oven. Let stand 3 min. before serving.

Nutrition Facts : Calories 380, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 33 g

MARMALADE GLAZED PORK ROAST



Marmalade Glazed Pork Roast image

My new favorite way to roast pork is flavorful and juicy and oh-so good roasted with red onions and parsnips. This recipe is from Cook's Country. They suggest you buy a pork loin NOT enhanced with that mystery solution "because it causes the pork to exude excess liquid as it cooks, inhibiting the caramelization of the vegetables". Besides, who wants mystery solutions in their food?

Provided by Penny Stettinius

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 (2 1/2-3 lb) boneless pork loin roast
kosher salt
freshly cracked black pepper
1/3 cup orange marmalade
1 tablespoon fresh rosemary, chopped
1/2 cup orange juice
1 tablespoon olive oil
1 lb parsnip, peeled and cut into 3-inch pieces
2 medium red onions, peeled and cut into 1-inch wedges

Steps:

  • Adjust oven rack to middle position and heat oven to 375 degrees.
  • Place pork in center of a large roasting pan and season liberally with salt and pepper.
  • Combine marmalade and rosemary in a bowl.
  • Spread half of marmalade mixture on pork.
  • Add orange juice and olive oil to remaining marmalade mixture.
  • Toss parsnips and onions with 2 TBS of the mixture and season with salt and pepper.
  • Arrange vegetables around pork.
  • Roast until instant-read thermometer inserted in the thickest part of the meat registers 120 degrees, 30 minutes or so.
  • Pour remaining marmalade mixture over pork, increase oven temperature to 450 degrees, and roast until thermometer reads 140 degrees, another 15-20 minutes.
  • Transfer roast to cutting board and tent with foil.
  • Toss vegetables and juices and redistribute evenly over pan bottom.
  • Roast until juices thicken and vegetables caramelize, about 10 minutes.
  • Slice pork and serve with roasted vegetables, pouring pan juice over meat.

Nutrition Facts : Calories 458.5, Fat 18.3, SaturatedFat 3.4, Cholesterol 121, Sodium 108.2, Carbohydrate 31.1, Fiber 4.5, Sugar 17.6, Protein 41.9

SLOW COOKER ORANGE GLAZED PORK TENDERLOIN RECIPE



Slow Cooker Orange Glazed Pork Tenderloin Recipe image

THIS SLOW COOKER ORANGE GLAZED PORK TENDERLOIN ONLY TAKES A FEW MINUTES TO MAKE BUT TASTES LIKE YOU SPENT ALL DAY IN THE KITCHEN!

Provided by Elyse Ellis

Categories     Main Course

Time 6h10m

Number Of Ingredients 11

1 teaspoon salt
1 Tablespoon minced garlic
¼ teaspoon dried thyme
¼ teaspoon ginger
¼ teaspoon pepper
2 pound pork tenderloin (1 package)
¼ cup brown sugar
1 Tablespoon cornstarch
1 cup orange juice
⅓ cup water
1 Tablespoon Dijon Mustard

Steps:

  • SPRAY SLOW COOKER WITH NONSTICK COOKING SPRAY.
  • IN A SMALL BOWL, MIX TOGETHER SALT, MINCED GARLIC, THYME, GINGER AND PEPPER. RUB SPICE MIXTURE ON THE OUTSIDE OF THE PORK TENDERLOIN AND PLACE IN SLOW COOKER.
  • IN A SAUCEPAN OVER MEDIUM HEAT, COMBINE BROWN SUGAR, CORNSTARCH, ORANGE JUICE, WATER AND DIJON MUSTARD. COOK FOR A FEW MINUTE UNTIL GLAZE STARTS TO THICKEN.
  • POUR GLAZE OVER PORK TENDERLOIN, COVER SLOW COOKER AND COOK ON LOW FOR 6 HOURS, OR UNTIL TENDER AND COOKED THROUGH.

Nutrition Facts : Calories 244 kcal, Carbohydrate 15 g, Protein 32 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 98 mg, Sodium 499 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

PORK LOIN WITH ORANGE MARMALADE GLAZE



Pork Loin With Orange Marmalade Glaze image

Not sure where this recipe came from, but I cooked it at the beach one summer with a friend and it became a tradition every time we returned (and lots of times at home, inbetween). This is a savory roast. The marmalade and white wine bring out the flavor and juiciness of the roast but don't overpower with sweetness.

Provided by Epi Curious

Categories     Pork

Time 1h40m

Yield 6 , 6 serving(s)

Number Of Ingredients 7

3 1/2-4 lbs pork loin roast (center-cut)
1 tablespoon olive oil
salt & freshly ground black pepper
2 teaspoons rosemary (fresh)
1 cup white wine (dry)
1 cup water
1/2 cup orange marmalade

Steps:

  • Preheat oven to 350 degrees.
  • Place the pork loin on a rack in a shallow roasting pan. Brush meat with the olive oil and then sprinkle with salt, pepper and rosemary. Pour the wine and water into the roasting pan. Roast for 1 hour.
  • Remove the pan from the oven and spoon 1/2 cup of pan drippings into a small bowl. Add the marmalade and mix well. Pour this mixture over the meat and return it to the oven.
  • Continue roasting the meat for 35 to 45 minutes, basting it 2 to 3 times with the pan drippings, until a meat thermometer reaches 160 degrees F.
  • Let the meat rest 15 minutes before serving. Skim any fat from the pan drippings and serve with the roast.

Nutrition Facts : Calories 671.8, Fat 27.8, SaturatedFat 9.6, Cholesterol 214.5, Sodium 171.4, Carbohydrate 18.8, Fiber 0.2, Sugar 16.4, Protein 75.9

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