Banana Pork In Orange Sauce Recipes

Steps:

• In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.

Steps:

• In a small bowl, combine sugar and cornstarch. Stir in the orange juice, ginger, soy sauce and orange zest until blended; set aside. , In a nonstick skillet or wok lightly coated with cooking spray, stir-fry the pork for 4-5 minutes or until no longer pink; remove and keep warm. Add carrots and celery; stir-fry for 2-3 minutes or until crisp-tender. , Stir orange juice mixture; add to vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Stir in cashews.

Steps:

• In a saucepan, combine cornstarch and orange juice until smooth. Stir in the cranberry sauce and soy sauce, salt and pepper.
• Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and heat through.

Steps:

• Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.

Steps:

• In a small bowl, combine cornstarch and orange juice until smooth. Stir in the teriyaki sauce, mustard, ginger, garlic and orange zest; set aside., In a large skillet or wok, stir-fry pork in oil until no longer pink; remove and keep warm. Add vegetables to the pan; cook and stir for 2-3 minutes or until tender.Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pork. Serve with rice.

Steps:

• Preheat oven to 450.
• Rub pork loin with mustard, salt and pepper. Place in shallow baking pan. Reduce temperature to 375 and roast 1 hour. Drain fat.
• Heat orange juice in small sauce pan. Do not boil. Pour over roast and bake an additional hour.
• Slice bananas 1/4 inch thick. Arrange on top of pork 20 minutes before roasting time is completed. When roast is done, remove from pan. Add sour cream to pan sauce. Heat gently to serving temperature. Do not allow to boil.
• Decorate top with orange slices.

Steps:

• Peel and slice bananas to 1/2" thick.
• Melt butter in large frying pan. Add brown sugar, orange juice, grated orange peel and candied ginger. Stir until blended and bubbly. Add bananas and gently turn fruit over medium high heat until hot and sauce bubbles, 1-2 minutes. Stir in liqeuer.
• Spoon hot fruit mixture over ice-cream to serve.

Steps:

• Heat oil in a large pot, add pork cubes and saute over medium-high heat until cubes start to brown, about 10 minutes. The cubes may give off a lot of water; if so, continue cooking and stirring until water evaporates. Add caramel coloring and continue cooking and stirring until pieces are a rich brown. Do not let caramel coloring burn.
• Add all the remaining ingredients except the flour and orange juice paste. Stir to mix well. Then add flour paste and mix well so there are no lumps in the sauce. Lower heat to barely simmering, cover pan and leave to cook 1 hour or longer, until pork cubes are tender and sauce is thick and unctuous.
• Serve immediately, removing bay leaves, cinnamon stick and fresh thyme sprig. Garnish with thin slices of unpeeled orange or orange wedges, and serve with rice and beans, and West Indian vegetables, such as yams, yautia and malanga.

Steps:

• Heat oven to 450 degrees or heat broiler, adjusting rack so that it is about 4 inches from heat source. Put an ovenproof skillet large enough to hold pork in one layer on stove top and turn heat to high. Sprinkle meat with salt and pepper. Brown meat quickly on both sides, then transfer skillet to oven or broiler.
• Meanwhile, combine orange juice, cayenne, cumin and shallots in a small saucepan and turn heat to medium. Cook, stirring, until it reduces to about 1/3 cup; taste and add salt as necessary, a touch more cayenne and cumin if you like, and some vinegar or lemon juice if sauce lacks acidity.
• If broiling, turn meat once; if roasting, don't bother. When meat is firm but not tough and a little pink in center (about 10 minutes if broiling, 15 if roasting), remove it to a platter. Combine orange rind with parsley. Spoon sauce over meat, then top with orange rind-parsley mixture. Serve.

Steps:

• Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, sugar, ginger and orange zest. Stir in orange juice and soy sauce until smooth; set aside., In a large skillet or wok, stir-fry the celery, carrots and cashews in oil until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork; heat through. Serve with rice; top with noodles and onion.