Pork Tenderloin With Spicy Orange Lime Glaze Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MARINATED GRILLED PORK TENDERLOIN WITH SPICY ORANGE VINAIGRETTE AND BLACK BEANS AND RICE



Marinated Grilled Pork Tenderloin with Spicy Orange Vinaigrette and Black Beans and Rice image

Provided by Bobby Flay

Categories     main-dish

Time 6h45m

Yield 8 servings

Number Of Ingredients 27

1 pound dried black beans, picked over and soaked overnight, drained
1 ham hock
1 (12-ounce) bottle beer or ale
1/4 cup olive oil
1 Spanish onion finely chopped
1 1/2 cups converted rice
3 1/2 cups water
Salt
2 cups fresh basil leaves
1 tablespoons pine nuts
4 cloves garlic
1 cup olive oil
1/2 cup Grana Padano cheese
Pepper
Parsley
3 cups fresh orange juice
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
2 teaspoons ancho chile powder
1 cup olive oil
2/3 cup fresh lime juice
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
2 teaspoons cayenne
1 cup olive oil
1 teaspoons salt
2 (2 pound) pork tenderloins

Steps:

  • Place the soaked beans in a large saucepan, cover with water, add the ham hock and beer. Cook over medium-high heat until tender, about 11/2 hours. Drain. Heat the olive oil in a large saucepan over medium heat until almost smoking. Add the onions and cook until soft. Add the rice and cook, stirring until it is coated with the oil, about 2 minutes. Add the water and 1 tablespoon salt, stir, and bring to a boil. Lower the heat and simmer until the water is absorbed and the rice is tender. Place the basil, pine nuts and garlic in a food processor and process until smooth. Slowly add the oil to make a smooth paste. Combine the cooked rice and beans in a large saucepan and cover with water, cook over medium heat until almost dry. Add the pesto and stir to incorporate. Stir in the cheese, parsley and season with salt and pepper to taste.
  • Heat orange juice in a medium saucepan and reduce to 1/4 cup. Let cool slightly. Combine the orange syrup, vinegar, mustard and ancho chile powder in a blender and blend 30 seconds. With the motor running slowly add the oil until the dressing emulsifies. Season to taste with salt and pepper.
  • Combine all ingredients in a blender and blend until smooth. Reserve 1/2 cup of the marinade, pour the remaining marinade into a large baking dish, add the tenderloin and turn to coat. Cover and refrigerate for 4 hours. Preheat grill pan until almost smoking. Remove pork from marinade and grill for 10 to 12 minutes basting with the reserved marinade. Let rest 10 minutes before slicing.
  • Spoon rice and beans onto a large platter, top with sliced pork and drizzle with Spicy Orange Vinaigrette.

ORANGE MARINATED PORK TENDERLOIN



Orange Marinated Pork Tenderloin image

This is sooo simple and the flavor is wonderful! My husbands uncle gave us this recipe years ago, it is a staple in our home! Great with pasta or rice!

Provided by JUDY MALLORY

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h30m

Yield 4

Number Of Ingredients 6

1 cup orange juice
⅓ cup soy sauce
2 tablespoons chopped fresh rosemary
3 teaspoons minced garlic
2 (3/4 pound) whole pork tenderloins
salt and freshly ground black pepper to taste

Steps:

  • Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
  • Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
  • Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 8.9 g, Cholesterol 72.6 mg, Fat 4.1 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 1.4 g, Sodium 1260.5 mg, Sugar 5.6 g

GRILLED PORK TENDERLOIN A LA RODRIGUEZ WITH GUAVA GLAZE AND ORANGE-HABANERO MOJO



Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 18

2 pork tenderloins (about 1 1/2 pounds each)
2 tablespoons canola oil
Salt and freshly ground pepper
Guava Glaze, recipe follows
Orange-Habanero Mojo, recipe follows
1 cup guava jelly, or apricot jam
1/4 cup Dijon mustard
1/4 cup freshly squeezed orange juice
Salt and freshly ground pepper
2 tablespoons canola oil
1 small red onion, finely chopped
4 cloves garlic, finely chopped
1/2 cup fresh lime juice
3 cups freshly squeezed orange juice
1/2 habanero chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin seeds
Salt and freshly ground pepper

Steps:

  • Preheat a grill to high.
  • Brush pork with oil, and then season it with salt and pepper. Set aside a few tablespoons of the Guava Glaze for brushing the cooked pork. Grill for 4 to 5 minutes per side, brushing frequently with the Guava Glaze. Remove from the grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with the Orange-Habanero Mojo, and serve immediately.
  • Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.
  • Heat oil in a small saucepan over medium-high heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes. Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season, to taste, with salt and pepper. Drizzle over pork.

Nutrition Facts : Calories 575 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 710 milligrams, Carbohydrate 55 grams, Fiber 1 grams, Protein 48 grams, Sugar 44 grams

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 TENDERLOIN WITH SPICY ORANGE & LIME GLAZE



Pork Tenderloin with Spicy Orange & Lime Glaze image

So easy! So tender! So tasty! Everyone loves this pork tenderloin. It has a great taste as is, but can easily be spiced up a bit.

Provided by Barbara Pace

Categories     Pork

Time 1h25m

Number Of Ingredients 14

32 oz pork tenderloins, trimmed of fat & silverskin
GLAZE
1 jar(s) orange marmalade
4 Tbsp lime juice, fresh squeezed
1 Tbsp shallot, finely chopped
DRY RUB
1 Tbsp chili powder
1/2 tsp five-spice powder
2 tsp sugar
1/2 tsp salt
BRINE
1 qt hot water
1/4 c salt
1/4 c sugar

Steps:

  • 1. Place the 2-16 ounce tenderloins in a zip-lock bag or glass container with cover. Pour cooled brine mixture over meat and place in the refrigerator for at least 2 hours.
  • 2. Place the marmalade, lime juice and shallot in a small sauce pan and boil for 2 minutes. Allow to cool.
  • 3. Mix the chili powder, five-spice powder, sugar and salt in a small bowl.
  • 4. Cover shallow pan with aluminum foil. Insert rack and spray with nonstick spray.
  • 5. Remove meat from brine. Dry thoroughly. Place on rack in pan. Rub the spice mix all over the meat. Spoon half of the cooled glaze over the meat. Return meat, uncovered, to the refrigerator until time to roast.
  • 6. Preheat oven to 450 degrees F
  • 7. Remove meat from refrigerator. Roast until a thermometer inserted in the center of the tenderloin registers 145 degrees F.
  • 8. When meat registers 145 degrees F, remove from oven, cover with foil and allow to rest for at least 20 minutes.
  • 9. Slice meat on the diagonal, drizzle with glaze and serve.

ORANGE-AND-LIME-MARINATED GRILLED PORK



Orange-and-Lime-Marinated Grilled Pork image

This dish is a signature of the Yucatán and has Mayan origins. The flavor of the meat is so bright - eating it instantly takes me back to the beautiful town of Valladolid.

Provided by Rick Martinez

Categories     main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 18

2 1/4 pounds (1 kg) skinless, boneless pork shoulder (see Cook's Note)
1 teaspoon finely grated lime zest
2/3 cup fresh lime juice (about 5 limes)
1 teaspoon finely grated orange zest
2/3 cup fresh orange juice (about 3 oranges)
4 garlic cloves, finely grated
2 3/4 teaspoons Morton kosher salt (0.63 oz/18 g)
2 teaspoons recado de todo clase* or 1 teaspoon freshly ground black pepper
Vegetable oil, for the grill
1 medium red onion (10.1 oz/287 g), quartered
8 medium radishes, thinly sliced
Sliced avocado
Cilantro leaves and tender stems
Warm tortillas de maíz*
Salsa de zanahoria (carrot salsa)*
Chiles habaneros encurtidos (charred pickled habaneros)*
Lime wedges
*recipe available in cookbook

Steps:

  • Place the pork shoulder on a parchment-lined sheet pan and freeze, uncovered, until almost completely frozen, for about 2 hours.
  • Using a very sharp knife, thinly slice the pork crosswise into 1/8-inch-thick pieces. Transfer to a large zip-top freezer bag set inside a large bowl and refrigerate until ready to marinate.
  • In a medium bowl, whisk the lime zest and juice, orange zest and juice, garlic, salt and recado de todo clase. Pour over the pork, seal the bag and squeeze the bag to coat the pork. Refrigerate for at least 30 minutes and up to 90 minutes.
  • Prepare a gas grill for high heat. Use tongs and an old, clean kitchen towel to brush the grates with oil. (Alternatively, prepare a charcoal grill for high heat.)
  • Remove the pork from the marinade, shaking off any excess; brush off the garlic and zests. Grill the pork, turning once, until charred, for 1 to 2 minutes per side. Transfer to a cutting board and let rest for 10 minutes. Cut into 2-inch pieces.
  • Grill the onion quarters, turning them occasionally, until charred on all sides, 3 to 4 minutes per side. Transfer to a cutting board. Cut crosswise into 1-inch pieces and separate the individual layers of the onion.
  • Arrange the pork on a large platter. Top with the charred onion, radish slices, avocado slices and cilantro. Serve with the warm tortillas de maíz, salsa de zanahoria, chiles habaneros encurtidos and lime wedges.

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

More about "pork tenderloin with spicy orange lime glaze recipes"

PORK TENDERLOIN LOIN GLAZED WITH ORANGE MARMALADE
Jan 28, 2019 Pour the remaining glaze over the pork and cook for an additional 10-15 minutes, until the center of the pork reaches 145-150 degrees F. Allow the pork to rest for five minutes …
From platefete.com


GRILLED PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE
Mar 16, 2022 Remove the tenderloin from the marinade and coat with olive oil. Place on the hot side of the grill, with the narrower end of the tenderloin more toward the cool side of the grill. As soon as the tenderloin gets grill marks on …
From simplyrecipes.com


BAKED PORK TENDERLOIN WITH ORANGE MARMALADE - THE …
Nov 9, 2018 Before diving into this delicious pork tenderloin recipe I created, I would love to tell you about my experience in Michigan. ... Sweet and Spicy Pineapple Pork – 30 minute meal with with chunks of pineapple, onion, ...
From thefoodieaffair.com


GUAVA GLAZED OVEN BAKED PORK TENDERLOIN - KEEPING IT …
For the pork tenderloin: Season pork tenderloin with salt and pepper. Add oil to skillet and sear pork tenderloin for 2-3 minutes on each side. Remove pork from the skillet and place on a roasting rack. Roast for 40-45 minutes or until a …
From keepingitrelle.com


15 RECIPES FOR PORK TENDERLOIN THAT ARE JUICY AND DELICIOUS - MSN
In this recipe, you’ll find juicy pork tenderloin that’s glazed with sesame oil, lime juice, honey, and rice vinegar, as well as pickled carrots and cucumber slices, fragrant cilantro, and ...
From msn.com


GARLIC CITRUS ROASTED PORK TENDERLOIN | LET'S DISH RECIPES
Oct 14, 2019 One thing I love about pork tenderloin is that it cooks up so quickly. So even though this meal is fancy enough for company, it’s quick enough for a weeknight dinner. My husband and boys all gave this Garlic Citrus Roasted …
From letsdishrecipes.com


ORANGE MARINATED PORK TENDERLOIN RECIPE - CHEF'S RESOURCE
2 days ago 2 (3/4 pound) whole pork tenderloins; Salt and freshly ground black pepper to taste; Directions. Make the Orange Marinade: Whisk together the orange juice, soy sauce, rosemary, …
From chefsresource.com


STUPID-SIMPLE EASY ORANGE GLAZED PORK TENDERLOIN
Apr 9, 2022 While they are both lean cuts of meat, a pork tenderloin is the leaner choice. Because of the difference in shape, thickness, and size a pork tenderloin will overcook if used …
From mimisrecipebox.com


ORANGE GLAZED PORK TENDERLOIN | LEIGH ANNE WILKES
Aug 15, 2023 How to Make Orange Glazed Pork Tenderloin. Combine soy sauce, pineapple juice and vinegar to form your marinade.Place in a zippered bag. Add in pork tenderloin, close bag and refrigerate for at least an hour or …
From yourhomebasedmom.com


ORANGE MARMALADE PORK TENDERLOIN - CALL ME …
Molasses Glazed Pork Tenderloin and Game Day Pork Tenderloin would also pair well with my Blue Cheese Biscuits. The tenderloin is marinated in a sesame ginger salad dressing then grilled. Before it’s finished cooking a mixture of …
From callmepmc.com


GARLIC LIME PORK TENDERLOIN - SWEET AND SAVORY MEALS
Apr 19, 2018 Recipe variations: Another oil: Feel free to use other oils such as avocado oil, vegetable oil, or whichever you like cooking with. Fish sauce: Try this delicious dish covered in fish sauce for an intense flavor. Add herbs: Go …
From sweetandsavorymeals.com


GINGER ORANGE PORK MEDALLIONS - SEASONS AND SUPPERS
Feb 23, 2023 6. Remove the silver skin and any visible fat from the pork tenderloin, then slice into 1-inch-ish pieces. Heat oil in the skillet over medium-high heat and brown pork medallions well on both sides.
From seasonsandsuppers.ca


HONEY LIME MARINATED PORK TENDERLOIN - LAND O'LAKES
Ingredients. 1 / 3 cup lime juice . 1 / 4 cup Land O Lakes® Butter, melted . 2 tablespoons honey . 1 tablespoon country-style Dijon mustard . 1 teaspoon coarsely ground pepper . 1 teaspoon freshly grated lime zest . 1 / 2 teaspoon salt
From landolakes.com


PORK TENDERLOIN WITH SPICY ORANGE LIME GLAZE RECIPES
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 …
From tfrecipes.com


Related Search