Best Orange Glazed Pork With Sweet Potatoes Recipes

ORANGE-GLAZED SWEET POTATOES

Steps:

• In a large saucepan over medium heat, cook sweet potatoes in boiling water until tender but still hold their shape, about 5 minutes; drain. Arrange in a buttered 2-qt. baking dish so slices overlap slightly. , In a saucepan, combine juice, butter, sugar, syrup, zest and spices; bring to a boil over high heat, stirring occasionally. Reduce heat to medium; cook until thickened, about 5 minutes. Drizzle over potatoes., In a small bowl, combine oats, sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over potatoes. Bake, uncovered, at 350° for 30 minutes.

ORANGE GLAZED SWEET POTATOES

Steps:

• Pare and halve sweet potatoes.
• Combine peel, juice, corn syrup, and brown sugar.
• Add sweet potatoes, boiling water, and salt to a large saucepan. Simmer, covered, until tender; this should take about 15 minutes. Drain off liquid, leaving 1/4 cup in skillet. Dot potatoes with butter or margarine. Pour orange juice mixture over potatoes, and add orange slices. Cook, uncovered, over low heat until glazed, an additional 15 minutes. Baste often, and turn once while cooking.

ORANGE-GLAZED PORK LOIN

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.

ORANGE SWEET POTATOES

Steps:

• Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain. When potatoes are cool, peel and cut into 1/2-in. slices. Arrange in a greased shallow 3-qt. baking dish; set aside., In a large saucepan, combine the brown sugar, cornstarch, salt and cinnamon. Stir in the orange juice, honey, butter, water and orange zest. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in walnuts. , Pour mixture over the potatoes. Bake, uncovered, at 350° for 25 minutes or until heated through.

SOUR ORANGE PORK WITH SWEET POTATO-HASH, FRIED EGGS AND SOFRITO HOLLANDAISE

Steps:

• Whisk together 1/2 cup canola oil, oregano and garlic in a large roasting pan. Add the pork and turn to coat. Cover and let marinate in the refrigerator for at least 8 hours and up to 24 hours.
• Remove the pork from the refrigerator 30 minutes before roasting. Preheat the oven to 350 degrees F.
• Sprinkle the pork all over with salt and pepper. Heat the roasting pan with the pork and marinade over medium-high heat. Sear the pork on all sides until dark brown. Add the chicken stock and cover. Place in the oven and let braise until a thermometer inserted into the center reaches about 195 degrees F, 3 1/2 hours. Let the pork rest in the braising liquid for 15 minutes.
• While the pork is cooking, put the sour orange juice and honey in a large saucepan over high heat. Bring to a boil and reduce to 2 cups (it will be a syrup consistency). Let cool to room temperature.
• Shred the pork using 2 forks or your hands. In a medium saucepan, toss the shredded pork with the orange honey glaze and reheat over medium heat. Serve the pork on top of some Sweet Potato Hash, topped with the eggs and Sofrito Hollandaise. Garnish with cilantro leaves.
• Cover the potatoes with cold water in a medium saucepan and bring to a boil over high heat. Reduce the heat and simmer until tender, about 10 minutes. Drain the potatoes and dice.
• Heat about 1 tablespoon canola oil in a medium skillet over medium-high heat. Add the country ham and cook, turning once, until golden brown on both sides. Remove to a cutting board and coarsely chop.
• Toss the potatoes and ham with the cilantro, chipotles, honey and scallions, and mix gently until combined. Season with salt and pepper. Using a potato masher, gently work the mixture together-it should still be fairly chunky.
• Heat the butter in a large cast-iron skillet over medium heat. Add the potato mixture and press into the skillet with spatula. Cook, scraping and turning as the bottom browns, until it is hot and filled with crispy bits. Divide among 4 to 6 dinner plates.
• Heat the oil in a small saute pan over high heat. Add the onions and poblano and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Season with salt and pepper. Remove the sofrito from the heat and let cool slightly.
• Place the vinegar and egg yolks in a medium stainless steel bowl set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Stir in the sofrito and sour orange juice. Season with salt and pepper. Keep warm until ready to use.

PORK WITH SWEET POTATOES

Steps:

• In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4-in. thickness. Dip pork in flour mixture to coat both sides; shake off excess., In a large skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan., Add sweet potatoes, cranberries and broth to same pan. Bring to a boil. Reduce heat; simmer, covered, 4-6 minutes or until potatoes are almost tender. Stir in mustard. , Return pork to pan; add apple and green onions. Return to a boil. Reduce heat; simmer, covered, 4-6 minutes or until pork and sweet potatoes are tender.