Best Pork With Tangy Citrus Sauce Recipes

DELICIOUS TANGY PORK CHOPS

Steps:

• Combine the pork chops, lemon juice, Worcestershire sauce, vegetable oil, and garlic in a large resealable plastic bag. Squeeze as much excess air from bag as possible. Marinate in refrigerator 4 to 24 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the pork chops from the marinade directly to the grill. Discard the marinade.
• Cook until the pork is no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

ORANGE PORK WITH WATERCRESS RICE

Steps:

• Bring rice, 1 1/3 cups water, and 1/2 teaspoon salt to a boil in a saucepan. Reduce heat, cover, and simmer until liquid is absorbed, 16 minutes. Remove from heat. Toss watercress with 1 tablespoon oil; season with salt. Add to pan; let stand, covered, 10 minutes. Stir.
• Season pork with salt. Heat remaining oil in a large skillet over medium-high. Add half of ginger; cook until golden, 1 minute. Let drain on paper towels. Add pork to skillet and brown, 3 to 4 minutes; remove from pan. Add remaining ginger and garlic to skillet; cook 30 seconds. Add marmalade, fish sauce, and lime juice; bring to a boil, stirring, until syrupy, 1 minute. Return pork to pan; simmer 30 seconds. Serve over rice, with watercress sprigs and crisp ginger.

CITRUS PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut small, shallow slits into pork tenderloins using a sharp paring knife and stuff a slice of garlic into each slit. Season pork with salt and black pepper and place into a 9x13-inch glass baking dish. Squeeze blood orange halves over pork; leave 2 or 3 squeezed halves in baking dish. Pour white wine over pork and sprinkle with cilantro.
• Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a tenderloin reads 150 degrees F (65 degrees C), about 30 minutes. Allow pork to rest for 5 to 10 minutes.
• While pork is resting, discard baked orange rinds and pour pan juices into a small saucepan. Bring juices to a boil. Whisk cornstarch with cold water in a small bowl until smooth; stir into pan juices. Reduce heat to low and simmer sauce until thickened, about 5 minutes. Slice pork sliced into thin medallions and top with sauce to serve.

CRISP PORK BELLY WITH A SPICY CITRUS SAUCE

Steps:

• For the pork belly: Score the skin of the pork belly in a criss-cross pattern with a sharp knife. Rub the sea salt into the pork skin and set aside for 30 minutes.
• Preheat the oven to 220°C Wipe the salt off the pork skin with kitchen paper and dry well. Put the pork belly in a metal roasting pan, large enough to fit it and season with salt and pepper.
• Roast for 30 minutes. Reduce temperature to 190C and roast for another 2 hours, brushing generously with Spicy Sauce every 1/2 hour. Carefully turn the pork over, brush generously with sauce and roast for another 20-30 minutes, or until the skin is crisp.
• Remove the pork from the oven, cover loosely with foil and set aside to rest for 15 minutes. Slice the pork and drizzle with whatever Spicy Citrus Sauce is left, as desired.
• Spicy Citrus Sauce: Put all the Sauce ingredients into a mini-processor and zap them together to finely chop garlic. Pour into a small saucepan and cook, stirring, over medium heat until the sugar has dissolved. Bring to the boil and simmer for about 10, or until syrupy. Season to taste.

SLOW-ROASTED PORK WITH CITRUS AND GARLIC

Steps:

• Pulse the garlic, oregano, thyme, coriander and cumin seeds, bay leaves, 2 tablespoons salt and 1 teaspoon pepper in a food processor to make a thick paste. Trim off all but a thin layer of fat from the pork, then make deep slits all over the roast (about every 2 inches) with a paring knife. Rub the spice paste over the pork and into the slits.
• Mix the citrus juices, Worcestershire sauce and olive oil in a large glass bowl. Submerge the pork in the marinade and top with the onions and reserved orange and lemon peels. Cover with plastic wrap and refrigerate at least 8 hours or up to 2 days. Bring to room temperature 1 hour before roasting.
• Preheat the oven to 450. Remove the citrus peels from the bowl and refrigerate. Place the pork on a rack in a large roasting pan (reserve the marinade and onions); roast, uncovered, about 1 hour. Add the marinade to the pan and pile the onions on top of the meat. Cover with foil, lower the oven temperature to 350 and roast 2 more hours. Uncover, place the citrus peels around the pork and continue to roast, basting occasionally, until the meat browns and a thermometer inserted into the bottom half registers 190, 1 hour 30 minutes to 2 hours.
• Transfer the pork to a cutting board and let rest 10 minutes. Meanwhile, skim any excess fat from the pan juices. Slice the pork and serve with the onion and pan juices. Garnish with citrus peels.