Best Pork Loin With Orange Marmalade Glaze Recipes

PORK LOIN WITH ORANGE MARMALADE GLAZE

Steps:

• Preheat oven to 350 degrees.
• Place the pork loin on a rack in a shallow roasting pan. Brush meat with the olive oil and then sprinkle with salt, pepper and rosemary. Pour the wine and water into the roasting pan. Roast for 1 hour.
• Remove the pan from the oven and spoon 1/2 cup of pan drippings into a small bowl. Add the marmalade and mix well. Pour this mixture over the meat and return it to the oven.
• Continue roasting the meat for 35 to 45 minutes, basting it 2 to 3 times with the pan drippings, until a meat thermometer reaches 160 degrees F.
• Let the meat rest 15 minutes before serving. Skim any fat from the pan drippings and serve with the roast.

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.

BAKED PORK TENDERLOIN WITH ORANGE MARMALADE

Steps:

• Preheat oven to 425 degrees. Lightly spray a baking sheet with cooking spray and set aside.
• In a small bowl whisk together all the spices.
• On a flat surface cut a piece of parchment paper larger than the pork. Sprinkle spices on the parchment paper.
• Brush pork with marmalade ensuring all sides are coated, then roll tenderloin in spice mix.
• Place on prepared baking sheet and cook for approximately 25 minutes or until a meat thermometer inserted in the pork reaches 145 degrees Fahrenheit. Let the meat rest for 3 minutes before slicing.
• Serve extra warmed marmalade on the side if desired.

PORK TENDERLOIN WITH ORANGE MARMALADE

Steps:

• Combine the mustard, garlic, rosemary, and black pepper in a small bowl; stir well, and set aside.
• Slice the tenderloins lengthwise to, but not through the center, leaving one long side connected. Spread the mustard mixture evenly into the opening of each tenderloin. Fold the top sides over the mustard mixture, and tie securely with string at 2 inch intervals.
• Place the tenderloins, seam side down, on a lightly greased rack in a roasting pan. Brush each with 1 tbsp marmalade. Add water to the pan. Bake uncovered, at 400 degrees for 35 minutes or until a meat thermometer inserted in the thickest part of the tenderloins registers 160 degrees. (medium).
• Combine the remaining 2 tbsp marmalade and chicken broth in a small saucepan. Bring to a boil; reduce heat and simmer; uncovered for 2 to 3 minutes or until thickened.
• To serve, slice the tenderloins, and arrange on a serving platter. Spoon the marmalade mixture over the slices.

FIERY ORANGE-GLAZED PORK TENDERLOIN

Steps:

• Heat oven to 400° F. Sprinkle pork with seasoned salt and pepper. On rack in shallow pan, place pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
• Bake uncovered 18 minutes.
• Meanwhile, in small bowl, mix orange marmalade and pepper flakes. Reserve half the marmalade mixture. Brush or spoon remaining marmalade mixture over pork.
• Bake uncovered 15 to 20 minutes longer or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160° F.
• Cut pork into 1/2-inch slices. Serve with reserved marmalade mixture.

PORK ROAST WITH AN ORANGE GLAZE (SOUTHERN LIVING MAGAZINE)

Steps:

• Place roast on a rack coated with cooking spray in roasting pan. Rub roast with salt and pepper and set aside.
• Heat marmalade in microwave on high 10 seconds or till melted. Add mustard and rosemary, stirring till blended. Brush mixture over roast.
• Bake at 425°F for 45 minutes (or until meat thermometer registers 155 degrees).
• Remove roast from pan, cover with foil and let stand for 10 minutes. Meanwhile, place roasting pan on stove top over medium heat and sprinkle flour over juices. Gently and constantly whisk and cook for 1 minute.
• Add broth, and cook 5 more minutes, whisking constantly until mixture thickens. Serve with sliced pork.

MARMALADE PORK TENDERLOIN

Steps:

• Sprinkle the pork with 1/2 teaspoon salt and pepper. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° for 15 minutes. Combine marmalade, water, ginger and remaining salt; spoon over pork. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

PORK ROAST WITH ORANGE MARMALADE GLAZE

Steps:

• Marinade: Comine orange marmalade, Dijon mustard, peanut butter, lemon juice olive oil, horseradish, salt and pepper in a zip lock bag. Add pork roast and turn to coat both sides. Cover and chill for several hours or overnight, turning pork at least once.
• Preheat grill.
• Remove pork from zip lock bag. Sear the pork roast for 1 minute on each side. Cover grill and cook 18 to 22 minutes or until a meat thermometer registers 150 to 155, turning pork every 5 minutes and brushing with reserved marinade after pork has cooked for 12 minutes. Allow pork roast to sit for 5 minutes before carving.

ORANGE MARMALADE GLAZED PORK

Steps:

• In a saucepan, bring the first 5 ingredients to simmer. mix to combine and cook for about 3-4 minutes.
• Remove and cool to room temperature.
• Preheat oven to 350°F degrees.
• Place pork in baking dish and spread 1/3 of marmalade mix over the.top. Bake until the internal temp reaches 140°F degrees, about 40-60 minutes .(depending on the size of the pork.).
• Baste with remaining marmalade twice more during the cooking time.
• DO NOT OVERCOOK; the pork will continue to cook even after removing from the oven.
• Sprinkle with chopped onions, if desired.
• Let rest for 20 minutes before slicing.