Best Emerils Orange And Cumin Pork Loin Recipes

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EMERIL LAGASSE'S ORANGE, CUMIN AND CILANTRO ROASTED PORK LOIN



Emeril Lagasse's Orange, Cumin and Cilantro Roasted Pork Loin image

I got this recipe from GMA's recipe mail. The combination of orange and cumin give this pork a tasty flavor. Enjoy it with the grilled sweet potato salad. I haven't tried it, but it look's like it is very easy to make.

Provided by landlocked 2

Categories     Pork

Time 35m

Yield 1 pork loin, 6-8 serving(s)

Number Of Ingredients 10

3 1/2 lbs boneless pork loin
2 tablespoons olive oil
1 tablespoon kosher salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons fresh ground black pepper
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1/4 cup white wine vinegar
2 tablespoons orange marmalade
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large skillet over medium high heat. Rub the pork loin well on all sides with the olive oil, and season it with the kosher salt, cumin, and black pepper. Place the pork loin, fat side down, in the skillet and cook, turning occasionally, until well-browned on all sides, 10 to 12 minutes. Remove the pork from the skillet and place it in a small roasting pan or baking dish that holds it snugly.
  • In a medium bowl, combine the orange juice, lime juice, vinegar, and marmalade, and whisk well to combine. Drizzle the citrus mixture over the pork.
  • Place the roasting pan in the oven, and cook until the pork reaches an internal temperature of 140°F, basting the pork with the pan juices occasionally. (Take care not to overcook the pork.) Should the pan juices evaporate and begin to scorch before the pork is done, add a bit of water to keep it from burning.
  • Remove the pork from the oven, add the cilantro to the roasting pan, and swirl it in the pan juices. Allow the pork to rest for 7 to 10 minutes before slicing. Serve the pork thinly sliced, drizzled with pan juices.

Nutrition Facts : Calories 595.3, Fat 38, SaturatedFat 12.2, Cholesterol 166.7, Sodium 1300.5, Carbohydrate 8, Fiber 0.3, Sugar 5.9, Protein 52.6

PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE



Pork Tenderloin with Orange Marmalade Glaze image

A lovely pork tenderloin with a hint of orange. Great for a fall night! You can use brown sugar in place of the honey if you prefer.

Provided by Love2cook2

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h35m

Yield 4

Number Of Ingredients 9

1 tablespoon soy sauce
1 (6 ounce) can frozen orange juice concentrate, thawed
¼ cup orange marmalade
3 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon minced garlic
1 (1 pound) pork tenderloin
1 teaspoon cornstarch
2 teaspoons water

Steps:

  • Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
  • Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
  • Remove the cover and allow the meat and juices to stand for 10 minutes.
  • To serve, slice the meat and drizzle with pan juices.
  • If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.

Nutrition Facts : Calories 315.6 calories, Carbohydrate 48.3 g, Cholesterol 63.2 mg, Fat 4.4 g, Fiber 0.7 g, Protein 22.1 g, SaturatedFat 1.5 g, Sodium 283.8 mg, Sugar 45.5 g

ORANGE-SCENTED PORK BAKE WITH ROASTED ROOT VEGETABLES



Orange-Scented Pork Bake with Roasted Root Vegetables image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 17

1 (4 to 5 pound) pork loin, trimmed and cleaned
10 cloves garlic, peeled
1 1/2 tablespoons Emeril's Rib Rub
2 1/4 teaspoons salt
1 3/4 teaspoons freshly ground black pepper
3/4 cup freshly squeezed orange juice
7 tablespoons olive oil
3/4 pound beets, scrubbed well, trimmed and cut into quarters
2 medium onions, peeled cut into quarters
3 large parsnips, peeled and cut in 1/2
3 large carrots, peeled and cut in 1/2
1 pound small red bliss potatoes, cut into quarters
1 1/2 tablespoons minced shallots
2 cups chicken stock or low-sodium chicken broth
1/4 teaspoon chopped fresh thyme leaves
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • With a small, sharp knife, make 12 (1 1/2-inch deep) slits around the outside of the pork loin. Cut 6 of the garlic cloves in half lengthwise and insert one half clove into each slit. Rub the pork with the Rib Rub, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper. Place the loin in a zip-top plastic bag or glass dish and pour the orange juice and 3 tablespoons of the oil over the pork. Marinate in the refrigerator for 2 hours, turning occasionally.
  • Remove the pork from the marinade and pat dry. Transfer the marinade to a saucepan, bring to a boil, and reduce to 3 tablespoons, about 6 minutes. Set aside and reserve for the gravy.
  • Preheat the oven to 425 degrees F.
  • Combine the beets with 1 tablespoon of the olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of the pepper in a small bowl.
  • In a separate, large bowl, combine the onions, parsnips, carrots, potatoes, remaining 4 garlic cloves, and remaining 3 tablespoons olive oil and toss to combine. Season with the remaining 1 teaspoon salt and remaining 3/4 teaspoon pepper.
  • Arrange mixed vegetables and the beets in the bottom of a small roasting pan. Place the pork loin on top of the vegetables and roast for 20 minutes. Reduce the oven temperature to 325 degrees F and until an instant-read thermometer registers 145 degrees F, 1 hour to 1 hour and 5 minutes.
  • Transfer the pork to a cutting board to rest for 10 minutes. Tent the pork and the vegetables with aluminum foil to keep warm.
  • Add the reserved pan juices, shallot, chicken stock, and thyme to the pan with the reduced orange marinade. Bring mixture to a boil and cook until reduced by 1/3 in volume, about 10 minutes.
  • In a small bowl, whisk together the cornstarch and water. Add to the gravy mixture and bring to a boil. Let the sauce boil for 1 minute, whisking constantly. Remove from the heat and carefully pour into a gravy boat.
  • Carve the pork, arrange on a large platter, and surround with the root vegetables. Pass the gravy at the table.

WIENER SCHNITZEL WITH PORK



Wiener Schnitzel with Pork image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

1/4 cup all-purpose flour
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
2 large eggs
2 cups fresh breadcrumbs or panko
4 pork loin cutlets, each about 4 to 5 ounces and pounded to 1/4 inch thick
Canola oil or other neutral-tasting oil, for frying
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley
Lemon wedges, for serving

Steps:

  • Heat the oven to 200 degrees while you prepare the three components of the breading. Sift flour into a shallow dish and whisk to combine with 1 teaspoon salt and the pepper. In another shallow dish, lightly beat eggs. In a third shallow dish, whisk to combine breadcrumbs and remaining teaspoon of salt. Dredge one cutlet at a time in the seasoned flour, turning to coat, and shaking off excess. Next dip in the eggs, again making sure to coat completely and to allow the excess to drip back into bowl. Then coat with breadcrumbs, patting firmly so they adhere but being careful not to coat too thickly. Place coated cutlets on piece of parchment paper or a large baking sheet.
  • Heat 1/4 inch of oil in a large skillet over medium heat until it is 350 degrees. Working in batches to avoid crowding pan, cook cutlets until golden brown on the bottom, 1 to 2 minutes. Flip with a flexible thin spatula and fry until the other side is golden brown and cutlets are cooked through, 1 to 2 minutes more, monitoring temperature of oil to maintain 350 degrees. Transfer to a baking sheet lined with a double layer of paper towels and keep warm in the oven.
  • Pour off and discard oil remaining in skillet, then wipe clean with paper towels. Working in batches again if necessary, melt the butter in the same skillet over medium heat until sizzling. Set pan-fried cutlets in the pan to coat one side with butter, then quickly flip to coat the other side.
  • Arrange the cutlets on a platter, sprinkle with chopped parsley and serve with lemon wedges.

ORANGE, CUMIN, AND CILANTRO GRILLED PORK LOIN



Orange, Cumin, and Cilantro Grilled Pork Loin image

Here, the loin is grilled briefly to seal in the juices, then transferred to a grill-proof pan and cooked with citrus juices. The pan juices make for an intensely flavored "jus" for serving.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

One 3 1/2 pound boneless pork loin
2 tablespoons olive oil
1 tablespoon kosher salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons freshly ground black pepper
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1/4 cup white wine vinegar
2 tablespoons orange marmalade
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat a grill to medium.
  • Rub the pork loin well on all sides with the olive oil, and season it with the kosher salt, cumin, and black pepper. Place the pork loin, fat side down, onto the grill and cook for 5 minutes. Rotate the pork 90 degrees and cook for another 5 minutes. Then turn the pork over and cook for a final 5 minutes. Remove the pork from the grill and place it in a small grill-proof roasting pan that holds it snugly.
  • In a medium bowl, combine the orange juice, lime juice, vinegar, and marmalade, and whisk well to combine. Drizzle the citrus mixture over the pork. Place the roasting pan directly on the grill, close the lid of the grill, and cook for 5 minutes. Raise the lid and baste the pork with the pan juices. Close the lid and cook for an additional 15 to 20 minutes, basting every 5 minutes, until the pork reaches an internal temperature of 140 degrees. (Take care not to overcook it.)
  • Remove the pork from the grill. Add the cilantro to the roasting pan, and swirl it in the pan juices. Allow the pork to rest for 7 to 10 minutes before slicing. Serve the pork thinly sliced, drizzled with pan juices.

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