Best Citrus Glazed Pork With Farro Recipes

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CITRUS GLAZED PORK TENDERLOIN



citrus glazed pork tenderloin image

Make and share this citrus glazed pork tenderloin recipe from Food.com.

Provided by chia2160

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 pork tenderloin
2 tablespoons ketchup
2 tablespoons hoisin sauce
1 tablespoon rice wine vinegar
2 teaspoons grated orange zest
1 teaspoon sambal oelek or 1 teaspoon hot chili sauce
1 teaspoon sesame oil
1/2 teaspoon soy sauce
1 1/2 teaspoons curry powder

Steps:

  • mix the sauce ingredients and add tenderloins.
  • marinate tenderloins 3 hours, or overnight.
  • heat grill, or broiler, cook until internal temp of pork is 160, aprox 30-40 minutes, basting with sauce as needed.

Nutrition Facts : Calories 341.7, Fat 10.4, SaturatedFat 3.2, Cholesterol 164.4, Sodium 386.4, Carbohydrate 6.1, Fiber 0.6, Sugar 3.9, Protein 52.7

CITRUS-HERB PORK ROAST



Citrus-Herb Pork Roast image

The genius combination of seasonings and citrus in this tender roast reminds us why we cherish tasty recipes. It's nice to serve with hot noodles to soak up any extra citrus gravy. -Laura Brodine, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 8 servings.

Number Of Ingredients 15

1 boneless pork sirloin roast (3 to 4 pounds)
1 teaspoon dried oregano
1/2 teaspoon ground ginger
1/2 teaspoon pepper
2 medium onions, cut into thin wedges
1 cup plus 3 tablespoons orange juice, divided
1 tablespoon sugar
1 tablespoon white grapefruit juice
1 tablespoon steak sauce
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated orange zest
1/2 teaspoon salt
3 tablespoons cornstarch
Hot cooked egg noodles
Minced fresh oregano, optional

Steps:

  • Cut roast in half. In a small bowl, combine the oregano, ginger and pepper; rub over pork. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 4-qt. slow cooker; add onions., In a small bowl, combine 1 cup orange juice, sugar, grapefruit juice, steak sauce and soy sauce; pour over top. Cover and cook on low for 4-5 hours or until meat is tender. Remove meat and onions to a serving platter; keep warm., Skim fat from cooking juices; transfer to a small saucepan. Add orange zest and salt. Bring to a boil. Combine cornstarch and the remaining orange juice until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and noodles; if desired, sprinkle with fresh oregano.

Nutrition Facts : Calories 289 calories, Fat 10g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 326mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

DILL-CRUSTED PORK TENDERLOIN WITH FARRO, PEA, AND BLISTERED TOMATO SALAD



Dill-Crusted Pork Tenderloin with Farro, Pea, and Blistered Tomato Salad image

This pork tenderloin dinner comes together fast, but is packed with the bright flavors of citrus and dill. Peas and lightly blistered tomatoes add sweetness while feta cheese adds tang to the farro and arugula salad.

Provided by Katherine Sacks

Categories     Pork     Pork Tenderloin     Dinner     Dill     Tomato     Spring     Grains     Pea     30 Days of Groceries     Feta     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Easter

Yield 4 servings

Number Of Ingredients 14

2 garlic cloves, finely chopped
5 tablespoons coarsely chopped dill, divided
2 tablespoons finely grated lemon zest, divided
3 tablespoons fresh lemon juice, divided
6 tablespoons olive oil, divided
2 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 (1 1/2-pound) pork tenderloin
1 pint cherry tomatoes
3 cups (loosely packed) arugula (about 3 ounces)
2 cups cooked whole farro
3/4 cup frozen peas, thawed (about 4 ounces)
1/2 cup (loosely packed) crumbled feta (about 2 ounces)
Flaky sea salt (optional)

Steps:

  • Preheat oven to 425°F. Mix garlic, 2 Tbsp. dill, 1 Tbsp. lemon zest, 1 Tbsp. lemon juice, 1 Tbsp. oil, 1 1/2 tsp. kosher salt, and pepper in a small bowl with a fork to create a paste. Pat pork tenderloin dry and rub with paste.
  • Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high. Sear pork, turning occasionally, until golden brown on all sides, 10-12 minutes. Add tomatoes, then transfer to oven and roast until an instant-read thermometer inserted into the thickest part of pork registers 145°F and tomatoes are lightly blistered and softened, about 10 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing.
  • Meanwhile, whisk remaining 1/4 cup olive oil, 2 Tbsp. lemon juice, and 1 tsp. kosher salt in a medium bowl. Add arugula, farro, peas, feta, and remaining 3 Tbsp. dill and 1 Tbsp. lemon zest; toss well to combine (arugula will wilt slightly when dressed). Gently fold in roasted tomatoes.
  • Slice pork and transfer to a platter; season with sea salt, if using. Serve with farro salad alongside.
  • Do Ahead
  • Pork can be marinated 4 hours ahead; keep chilled. Let sit at room temperature 30 minutes before cooking.

PORK CHOPS WITH CITRUS GLAZE



Pork Chops with Citrus Glaze image

"I first made these for my husband after we were married, and they remain one of his favorite ways to eat pork to this day." Amy Theis - Huron, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 boneless pork loin chops (6 ounces each)
1 tablespoon butter
3 tablespoons honey
2 tablespoons lemon juice
2 tablespoons orange juice
1 tablespoon soy sauce
1/8 teaspoon pepper
2 tablespoons cold butter
4 orange slices

Steps:

  • In a large skillet, brown pork chops in 1 tablespoon butter over medium heat. Combine the honey, lemon juice, orange juice, soy sauce and pepper; pour over pork., Cover and cook for 10-12 minutes or until a thermometer reads 160°, turning once. Remove pork chops to a serving plate; keep warm. Whisk cold butter into cooking juices until melted. Serve with pork. Garnish with orange slices.

Nutrition Facts : Calories 366 calories, Fat 18g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 338mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 33g protein.

CITRUS GLAZED PORK LOIN



Citrus Glazed Pork Loin image

Provided by Food Network

Number Of Ingredients 16

2 ounces canola oil
1 large onion, chopped
4 cloves garlic, chopped
1 chipotle pepper, chopped
1 arbol chile, steam removed
1 tablespoon cracked black pepper
2 tablespoon Worcestershire sauce
2 cups orange juice
2 cups barbecue sauce
6 dashes hot sauce
2 lemons juiced
Kosher salt to taste
3 pounds pork loin
4 tablespoons olive oil
2 tablespoons kosher salt
2 tablespoons cracked black pepper

Steps:

  • Preheat oven to 350 degrees.
  • For the glaze: In a small saucepot add canola oil and saute onions and garlic until translucent. Then add chipotle and arbol chilies and continue to cook until chiles start to toast. Then add cracked black pepper and deglaze with Worcestershire sauce and orange juice. Reduce orange juice until starts to thicken. Then add in your favorite barbecue sauce and reduce to low heat. Continue cooking for about 15 minutes. Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside.
  • For the porkloin: On a large sheet pan rub the porkloin with olive oil and season with salt and cracked pepper. Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees. Let meat set up for about 5 minutes and slice.

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