Grilled Pork With Orange Thyme Glazed Vegetables Recipes

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ORANGE GLAZED PORK STEAKS

My husband normally hates pork, but tonight the sample lady at our local Safeway was giving out pork steak, and he loved it enough that it became dinner....

Provided by Chelle-Anne

Categories     Pork

Time 50m

Yield 2 serving(s)

Number Of Ingredients 6



Orange Glazed Pork Steaks image

Steps:

  • Put all ingredients in a medium sized freezer bag. Shake well. Let sit in the refrigerator at least 1/2 hour.
  • Preheat a pan on the stove (I recommend cast-iron) on medium heat.
  • Remove the pan from the heat to set the steaks in the pan.
  • Pour the marinade over top of the steaks.
  • Return the pan to the heat, flipping the steaks several times (every 3 minutes or so)until the marinade has cooked off and the steaks have browned (about 10-15 minutes).
  • Serve and enjoy! Can be doubled in a large enough pan.

Nutrition Facts : Calories 227.7, Fat 13.4, SaturatedFat 3.2, Cholesterol 66.6, Sodium 52.9, Carbohydrate 4, Fiber 0.6, Sugar 2.6, Protein 21.8

2 pork steaks
1 tablespoon olive oil
1/4 cup orange juice
1 tablespoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon seasoning salt

GRILLED PORK WITH ORANGE-THYME GLAZED VEGETABLES

Make and share this Grilled Pork With Orange-Thyme Glazed Vegetables recipe from Food.com.

Provided by Gingerbear

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8



Grilled Pork With Orange-Thyme Glazed Vegetables image

Steps:

  • Heat grill.
  • On 24X18 inch sheet of heavy duty foil, combine potatoes and carrots; drizzle with 3 Tbsp orange juice concentrate.
  • Sprinkle with thyme and salt.
  • Wrap packet securely using double fold seals, allowing room for heat expansion.
  • Meanwhile, cut pork tenderloin lengthwise, cutting almost to but not through bottom.
  • Open tenderloin; press to flatten slightly.
  • Brush both sides of pork with 2 Tsp orange juice concentrate.
  • Sprinkle both sides with pepper.
  • When ready to grill, place foil packet of medium coals or gas grill.
  • Charcaol 4 to 6 inches from coals.
  • Cook 10 minutes.
  • Turn packet over; Place pork on grill.
  • Cook 7 minutes.
  • Turn pork; cook an additional 4 to 6 minutes until no longer pink in center and vegetables are tender.
  • Open packet carefully to allow steam to escape.
  • To serve, cut pork on slices; serve with vegetables.

Nutrition Facts : Calories 325.6, Fat 3.5, SaturatedFat 1.1, Cholesterol 55.3, Sodium 703.7, Carbohydrate 51.2, Fiber 5.9, Sugar 11.3, Protein 23.3

6 small red potatoes, cut into 1/2 inch slices
3 medium carrots, cut into 1/2 inch slices
3 tablespoons frozen orange juice concentrate
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
1 teaspoon salt
3/4 lb pork tenderloin
2 teaspoons frozen orange juice concentrate
1/2 teaspoon coarse ground black pepper

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  • Heat grill. On 24x18-inch sheet of heavy-duty foil, combine potatoes and carrots; drizzle with 3 tablespoons orange juice concentrate. Sprinkle with thyme and salt. Wrap packet securely using double-fold seals, allowing room for heat expansion.
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