Best Glazed Rosemary Pork Recipes

GLAZED ROSEMARY PORK

Steps:

• Whisk together first 7 ingredients. Cut tenderloins crosswise into 1-in. slices; pound each with a meat mallet to 1/2-in. thickness., In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. In batches, cook pork until a thermometer reads 145°, 3-4 minutes per side. Remove from pan., In same skillet, heat remaining oil over medium heat; saute garlic until tender, about 1 minute. Stir in broth mixture; bring to a boil, stirring to loosen browned bits from pan. Add pork, turning to coat; heat through.

APRICOT-ROSEMARY GLAZED PORK LOIN

Steps:

• Preheat oven to 350°F.
• Remove any excess fat from the roast.
• Place roast in a 13x9-inch baking dish that has been sprayed with non-stick cooking spray.
• Sprinkle with salt and pepper.
• In a small saucepan, heat the preserves, sherry, rosemary and garlic over medium heat, stirring frequently.
• When thickened, spoon 1/4 cup mixture onto pork reserving remainder.
• Insert meat thermometer so tip is in center of thickest part of pork.
• Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until the thermometer reads 155°F.
• Cover pork with foil and allow to stand 15 to 20 minutes or until thermometer reads 160°F.
• Cut roast into slices.
• Heat the reserved apricot mixture and serve with roast.

GLAZED ROSEMARY PORK ROAST

Steps:

• Cut roast in half. In a large skillet, brown roast in butter and oil on all sides. Transfer to a 4- or 5-qt. slow cooker., Add onion to the same skillet; cook and stir until tender. Stir in the brown sugar, herbs, orange zest, pepper and salt. Spread over pork. Combine jam and orange juice; pour over top. Add bay leaf., Cover and cook on low for 4 hours or until a thermometer reads 160°. Discard bay leaf.

ORANGE-ROSEMARY GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 400° F
• Melt butter in small nonstick skillet over medium heat and cook shallot and garlic, stirring occasionally, until shallot is tender, about 4 minutes.
• Remove from heat, then stir in orange juice, marmalade, mustard, rosemary and black pepper; set aside.
• Arrange pork tenderloin in baking pan lined with aluminum foil. Pour 1/2 of the marmalade mixture over pork.
• Roast 10 minutes. Baste pork with remaining marmalade mixture. Roast an additional 10 minutes or until internal temperature reaches 155° F -160° F.
• Remove from oven; tent loosely with aluminum foil, then let stand at least 5 minutes before slicing.

ROSEMARY AND ORANGE GLAZED PORK

Steps:

• Preheat oven to 450*; line baking sheet with foil. Boil vinegar in small pan and pour over cherries in a bowl; let stand 5 minutes. Stir in apple, shallots, sage, sugar and olive oil. Set aside. For pork, melt marmalade; add orange juice to combine; stir in rosemary and pepper flake. Heat veg oil over medium-high heat; brown all sides of pork for 5 minutes and remove to foiled baking sheet. Baste with marmalade mixture. Roast pork until done; continue to baste.