Mandarin Pork Roast Recipes

Steps:

• Combine the first six ingredients in a large resealable plastic bag; add pork and turn to coat. Seal bag; refrigerate overnight, turning meat several times. , Meanwhile, combine sauce ingredients in a bowl; cover and chill. In another bowl, stir boiling water into mustard; add salt and stir until smooth. Cover and let stand at room temperature for 1 hour; chill. , Discard marinade from meat. Grill, covered, over medium heat for 18-20 minutes or until a thermometer reads 160°-170°, turning occasionally. Let stand for 5 minutes before slicing. Serve with sauce and mustard for dipping.

Steps:

• Preheat oven to 450 degrees.
• Combine rosemary, garlic and pepper; rub over roast.
• Place roast, fat side up, on a rack in a shallow roasting pan.
• Reduce heat to 325 degrees.
• Roast, uncovered for 30 to 40 minutes per pound depending on the thickness of the roast.
• Take meat out of oven at the last 1/2 hour of cooking time.
• Arrange oranges over roast.
• Combine glaze ingredients and brush over roast.
• Bake 30 minutes longer or until meat thermometer reads 170 degrees, brushing often with glaze.
• Let stand 10 minutes before slicing.

Steps:

• For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender.
• Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan.
• Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. Transfer the pork to a baking sheet to rest for 10 minutes. Reserve 1 1/4 pounds for the stir fry, and reserve the rest for leftovers or another recipe.
• Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.
• For the stir fry: Cook the rice according to the package directions.
• Add 2 tablespoons of the sesame oil to a small saute pan and heat over medium heat until it begins to shimmer; turn off the heat, add the five-spice powder and cool to room temperature.
• Meanwhile, whisk together the soy sauce, vinegar, orange juice, sugar and cornstarch in a small bowl.
• Slice the pork into 1/4-inch rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and season with the sesame oil and five-spice mixture.
• Heat the remaining 1 tablespoon oil over high heat until very hot in a large skillet or wok. Add the peas, onions and bell peppers and stir-fry until the vegetables begin to soften, about 1 minute. Add the ginger and garlic and continue to stir-fry for an additional minute. Finally, add the sliced pork, the soy-vinegar mixture and scallions and continue to cook until the pork has warmed through, 1 to 2 minutes.
• Cook until the sauce thickens, 1 to 2 minutes. Turn off the heat and give it a few more stirs. Serve over the rice and garnish with roasted peanuts and mandarin oranges, if desired.

Steps:

• Preheat the oven to 425 degrees. Place the pork loin on a rack over a roasting pan and fill the bottom with about 1-inch of beer. Season the pork generously with salt and pepper.
• In a mixing bowl, combine the orange juice, honey, soy sauce, sherry, hoisin sauce, mashed black beans, fivespice powder, and garlic. Mix together well and coat the pork loin with this paste, rubbing it in well and using up all the mixture. Roast the pork for 15 minutes, then reduce the heat to 325 degrees and cook for 45 to 60 minutes more, basting every 15 to 20 minutes with the orange honey mixture. When the pork is thoroughly cooked (it should register 165 degrees on a meat thermometer, and the juices run clear rather than pink), remove from the oven and rest for 5 minutes. Transfer to a warmed serving platter and surround with orange segments and watercress sprigs. Serve immediately, slicing the loin at the table.

Steps:

• 1. Trim excess fat from roast; sprinkle roast with salt, pepper and garlic powder.
• 2. Spread mustard over roast; place in a large dutch oven.
• 3. Cover and bake at 325 degrees for about 2 1/2 hours or until meat thermometer registers 170 degrees.
• 4. Drain mandarin oranges, reserving liquid; set oranges aside.
• 5. Combine liquid and remaining ingredients except onion and green pepper; cook over medium heat, stirring constantly, until smooth and thickened.
• 6. Remove from heat; stir in oranges, onion and green pepper.
• 7. Spoon sauce over roast.
• 8. Bake uncovered at 400 degrees for 30 minutes, basting occasionally.
• 9. Slice pork and serve with warm pan drippings.

Steps:

• Preheat oven to 325 degrees.
• Trim excess fat from pork. Rub salt, pepper, and garlic powder into pork. Spread mustard over roast.
• Place roast in large dutch oven (or roasting pan). Cover and bake until meat thermometer reads 170 degrees (approximately 3 hrs).
• Drain oranges, reserving the liquid. Set oranges aside.
• Place orange liquid, brown sugar, vinegar, chicken bouillon cube, soy sauce, cornstarch, and water in saucepan. Cook, stirring, over medium heat until smooth and thickened.
• Remove from heat and stir in onion, green pepper, and oranges.
• Spoon sauce over roast and bake uncovered for 30-40 minutes, basting occasionally.
• Slice pork and serve with sauce.
• Serves 14-16.

Steps:

• Combine rosemary, garlic and pepper; rub over roast. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours. Arrange oranges over roast. Combine glaze ingredients; brush over roast. Bake 30 minutes longer or until a meat thermometer reads 160°, brushing often with glaze. Let stand 10 minutes before slicing. Yield: 10-12 servings.

Steps:

• Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, garlic powder and ginger. Stir in orange juice until smooth. Stir in water and soy sauce; set aside. , In a large wok or skillet, stir-fry pork in oil until juices run clear; remove to a platter and keep warm. In the same skillet, stir-fry peas until tender. Return pork to skillet. Stir orange juice mixture; add to skillet. Cook and stir for 2 minutes or until thickened. Gently stir in oranges. Serve with rice.