Pork Roast With Orange Marmalade Glaze Recipes

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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

PORK ROAST WITH ORANGE MARMALADE GLAZE



Pork Roast With Orange Marmalade Glaze image

Marmalade, Dijon mustard, peanut butter? Sounds weird...but the flavours come together really well.

Provided by Abby Girl

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs boneless pork loin roast
1/4 cup orange marmalade
2 tablespoons Dijon mustard
2 tablespoons low-fat peanut butter
1 tablespoon lemon juice
1/2 tablespoon olive oil
1 teaspoon horseradish
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Marinade: Comine orange marmalade, Dijon mustard, peanut butter, lemon juice olive oil, horseradish, salt and pepper in a zip lock bag. Add pork roast and turn to coat both sides. Cover and chill for several hours or overnight, turning pork at least once.
  • Preheat grill.
  • Remove pork from zip lock bag. Sear the pork roast for 1 minute on each side. Cover grill and cook 18 to 22 minutes or until a meat thermometer registers 150 to 155, turning pork every 5 minutes and brushing with reserved marinade after pork has cooked for 12 minutes. Allow pork roast to sit for 5 minutes before carving.

Nutrition Facts : Calories 353.1, Fat 16.2, SaturatedFat 3, Cholesterol 108.9, Sodium 252.9, Carbohydrate 14.1, Fiber 0.5, Sugar 12.3, Protein 36.7

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

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

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

PORK TENDERLOIN WITH ORANGE MARMALADE



Pork Tenderloin With Orange Marmalade image

I couldn't get food.com to accept 1 tbsp plus 1 1/2 tsp coarse grain mustard, so that is why it is on two lines in the ingredient list. Hope it's not too confusing!

Provided by breezermom

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon coarse grain mustard
1 1/2 teaspoons coarse grain mustard
1 garlic clove, minced
1/4 teaspoon fresh rosemary, chopped
1/8 teaspoon black pepper, freshly ground
16 ounces pork tenderloin
1/4 cup low-sugar orange marmalade, divided
1/2 cup water
1/4 cup chicken broth

Steps:

  • Combine the mustard, garlic, rosemary, and black pepper in a small bowl; stir well, and set aside.
  • Slice the tenderloins lengthwise to, but not through the center, leaving one long side connected. Spread the mustard mixture evenly into the opening of each tenderloin. Fold the top sides over the mustard mixture, and tie securely with string at 2 inch intervals.
  • Place the tenderloins, seam side down, on a lightly greased rack in a roasting pan. Brush each with 1 tbsp marmalade. Add water to the pan. Bake uncovered, at 400 degrees for 35 minutes or until a meat thermometer inserted in the thickest part of the tenderloins registers 160 degrees. (medium).
  • Combine the remaining 2 tbsp marmalade and chicken broth in a small saucepan. Bring to a boil; reduce heat and simmer; uncovered for 2 to 3 minutes or until thickened.
  • To serve, slice the tenderloins, and arrange on a serving platter. Spoon the marmalade mixture over the slices.

Nutrition Facts : Calories 189.1, Fat 4.1, SaturatedFat 1.4, Cholesterol 73.7, Sodium 117.9, Carbohydrate 13.6, Fiber 0.2, Sugar 12.1, Protein 23.8

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

ORANGE MARMALADE GLAZED PORK



Orange Marmalade Glazed Pork image

Make and share this Orange Marmalade Glazed Pork recipe from Food.com.

Provided by Caroline Cooks

Categories     Pork

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/3 cup light soy sauce
1/2 cup orange marmalade
1/3 cup honey
1 tablespoon red wine vinegar
1 tablespoon red pepper flakes, crushed (optional)
1 -2 lb pork roast or 1 -2 lb pork loin
3 green onions, thinly sliced

Steps:

  • In a saucepan, bring the first 5 ingredients to simmer. mix to combine and cook for about 3-4 minutes.
  • Remove and cool to room temperature.
  • Preheat oven to 350°F degrees.
  • Place pork in baking dish and spread 1/3 of marmalade mix over the.top. Bake until the internal temp reaches 140°F degrees, about 40-60 minutes .(depending on the size of the pork.).
  • Baste with remaining marmalade twice more during the cooking time.
  • DO NOT OVERCOOK; the pork will continue to cook even after removing from the oven.
  • Sprinkle with chopped onions, if desired.
  • Let rest for 20 minutes before slicing.

Nutrition Facts : Calories 240.8, Fat 3.8, SaturatedFat 1.3, Cholesterol 47.6, Sodium 977.5, Carbohydrate 34.6, Fiber 0.6, Sugar 31.9, Protein 18.6

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

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