Orange Marmalade Glazed Pork Recipes

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.

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.

Steps:

• For the Chops.
• Season pork chops with salt and pepper on both sides.
• Heat olive oil in pan.
• Sear chops for 3-4 minutes on each side.
• Add in balsamic vinegar and orange marmalade.
• Reduce heat to simmer, cover, and cook for about 7 minutes.
• For the French Beans & Olive Tapenade.
• Combine all ingredients for the tapenade in a food processor, and process until smooth. Set aside.
• Bring a pot of water to a boil.
• Add in the french beans and boil for a minute.
• Strain out and transfer to an ice water bath for about 2 minutes to stop the cooking process.
• Just before serving, sauté the chopped shallots and french beans in a little olive oil.
• Top off with the tapenade, give a quick stir, and take off the heat.
• Serve while hot.

Steps:

• In a small saucepan, combine the cornstarch, ginger, soy sauce and water until smooth. Stir in the marmalade, lime juice, oil and garlic until blended. Bring to a boil; cook and stir mixture for 1-2 minutes or until thickened. , Place the pork chops in a greased 8-in. square baking dish. Spoon glaze over pork, turn to coat. Top with the lime slices. Bake, uncovered, at 400° for 30-40 minutes or until pork juices run clear.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork chops in a 9x13 baking dish. In a small bowl stir together the marmalade and soy sauce. Pour over the chops. Cover with foil and bake for 1 hour.

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:

• 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.

Steps:

• Sprinkle the pork with 1/2 teaspoon salt and pepper. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° for 15 minutes. Combine marmalade, water, ginger and remaining salt; spoon over pork. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.