Best Orange Balsamic Glaze Recipes

PORK TENDERLOIN WITH ORANGE-BALSAMIC GLAZE

Steps:

• Preheat oven to 425°F Line a baking pan with parchment paper.
• In a hot non-stick grill pan or skillet sprayed with vegetable spray, sear the tenderloin for about 2 minutes per side or just until browned. Place in the prepared baking pan.
• To make the glaze, combine the 8 ingredients listed for the glaze until smooth. Spoon 1/4 cup of the glaze over the tenderloins and bake for about 20 minutes or until the internal temperature reaches 145 F for medium.
• Reheat the remaining glaze. Slice the tenderloin and serve with the glaze. Garnish with chopped parsley and diced apricots.

SALMON STEAK WITH ORANGE-BALSAMIC GLAZE

Steps:

• Place first 7 ingredients in a large sealable plastic bag. Shake well. Add salmon and refrigerate 30 minutes to 1 hour. Remove steaks from marinade and pat dry with a paper towel. Coat grill with cooking spray and heat on high. Grill steaks, turning once halfway through, until no longer translucent in the center, about 4 minutes per side.

ORANGE BALSAMIC GLAZE

Steps:

• Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then cook shallot, stirring, until golden brown, about 5 minutes. Stir in remaining ingredients and simmer briskly, uncovered, stirring occasionally, until thickened and reduced to about 2 1/4 cups, about 25 minutes.

ROASTED SWEET POTATOES WITH ORANGE MARMALADE AND BALSAMIC GLAZE

Steps:

• heat oven to 375
• Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
• In a saucepan reduce the vinegar by half, then add honey, marmelade and ginger. Stir to combine.
• When potatoes are roasted, remove and toss to coat with marmelade mixture.

BUFFALO PRIME RIB WITH ORANGE BALSAMIC GLAZE

Steps:

• Cook roast:
• Preheat oven to 450°F.
• If using beef, trim all but a thin layer of fat from roast. Generously season buffalo or beef with salt and pepper. Roast buffalo, fat side up, on V-rack in a 17- by 12- by 2-inch flameproof roasting pan in middle of oven 15 minutes (use a 13- by 9- by 2-inch flameproof roasting pan for beef, which is taller and narrower than buffalo).
• Reduce oven temperature to 350°F and add 1/2 cup water to roasting pan, then continue to roast meat 30 minutes more. Brush meat with some of glaze and add 1/2 cup water to pan, then continue to roast, brushing with glaze and adding 1/2 cup water to pan every 15 minutes, until thermometer inserted into center of roast (do not touch bone) registers 125°F, 2 to 2 1/4 hours more (115°F for beef, 1 3/4 to 2 hours more). Transfer meat to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook as it stands, reaching about 135°F for medium-rare buffalo or 130°F for medium-rare beef.)
• Make jus while meat stands:
• If using buffalo, straddle roasting pan across 2 burners, then add red wine and Madeira and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, 2 minutes. Add broth and boil until reduced to about 1 1/2 cups, about 3 minutes. (If using beef, pour pan juices into a 1-quart fat-separator pitcher or glass measure and skim off fat, then pour juices back into pan. Straddle roasting pan across 2 burners and deglaze pan by boiling juices over moderately high heat, stirring and scraping up brown bits, until reduced to about 2/3 cup, about 8 minutes. Add red wine and Madeira and boil until reduced to about 2/3 cup, 3 to 4 minutes. Add broth and boil until reduced to about 2 cups, about 6 minutes.)
• Stir in any buffalo or beef juices accumulated on platter and season jus with salt, if necessary. Pour jus through a fine-mesh sieve into a gravy boat and keep warm, covered.
• Carve roast and serve with jus.

GRILLED KALE AND RADICCHIO WITH ALMONDS AND BALSAMIC-ORANGE GLAZE

Steps:

• Bring vinegar, juice, and zest to a rapid simmer in a small saucepan, and cook until reduced to 1/4 cup, about 5 minutes. Let cool slightly; remove zest, and discard. Whisk in 2 tablespoons extra-virgin olive oil.
• Preheat a grill or grill pan to medium heat. Toss kale and radicchio with remaining 1/4 cup extra-virgin olive oil and 2 teaspoons salt; season with pepper. Separate out radicchio, and grill, turning occasionally, until tender and lightly charred in places, 8 to 10 minutes. Transfer to a large bowl, and toss with 1 tablespoon dressing. In 2 or 3 batches, grill kale, keeping it piled on grill and turning often to prevent too much charring, until wilted, about 6 minutes per batch. Transfer each batch as grilled to bowl with radicchio, and toss each batch with 1 tablespoon dressing. When all kale has been added, toss with any remaining dressing and the almonds until thoroughly coated. Transfer to a large platter, and drizzle with 1 tablespoon orange olive oil or more to taste.

GRILLED PEACHES, WITH A BALSAMIC ORANGE GLAZE

Steps:

• Preheat your grill to high.
• Cut the peaches or nectarines in half, and remove the pit.
• In a small saucepan, combine the vinegar, orange juice, rosemary, sugar, and schnapps.
• Bring to a boil, and then turn the heat down and simmer for about 10 minutes.
• Place the peaches or nectarines, cut side down on the grill.
• Cook the peaches or nectarines for 5 minutes.
• Turn them over, and brush the cut side with the vinegar and orange juice.
• Cook for another 5 minutes.
• Remove from the grill.
• If you are using peaches, slip the skins off.
• Drizzle the peaches or nectarines with the remaining glaze, and serve hot.