Best Rosemary And Orange Glazed Pork Recipes

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ORANGE MARINATED PORK TENDERLOIN



Orange Marinated Pork Tenderloin image

This is sooo simple and the flavor is wonderful! My husbands uncle gave us this recipe years ago, it is a staple in our home! Great with pasta or rice!

Provided by JUDY MALLORY

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h30m

Yield 4

Number Of Ingredients 6

1 cup orange juice
⅓ cup soy sauce
2 tablespoons chopped fresh rosemary
3 teaspoons minced garlic
2 (3/4 pound) whole pork tenderloins
salt and freshly ground black pepper to taste

Steps:

  • Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
  • Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
  • Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 8.9 g, Cholesterol 72.6 mg, Fat 4.1 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 1.4 g, Sodium 1260.5 mg, Sugar 5.6 g

ORANGE-AND-HONEY GLAZED PORK CHOPS



Orange-and-Honey Glazed Pork Chops image

Marinating in an orange-rosemary mixture before going under the broiler makes these bone-in pork chops sweet-and-savory.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 6

2 oranges (1 zested and juiced, 1 cut into 8 wedges)
1/4 cup white-wine vinegar
3/4 cup honey, preferably orange blossom
Salt and pepper
4 bone-in pork chops (about 8 ounces each, 1 inch thick)
5 sprigs rosemary

Steps:

  • In a bowl, whisk together orange zest and juice, vinegar, honey, and 1/4 teaspoon pepper. Place pork, orange wedges, and rosemary in a shallow dish or zip-top bag and coat with marinade. Refrigerate pork at least 2 hours or up to overnight.
  • Remove pork, orange wedges, and rosemary from marinade; transfer pork and oranges to a wire rack set on a foil-lined rimmed baking sheet. Season pork with salt and pepper. Transfer marinade to a small saucepan, simmer over medium until reduced by half, about 5 minutes.
  • Heat broiler, with rack in upper third of oven. Broil pork and oranges 3 minutes, then flip pork, brush with reduced marinade, and add rosemary. Broil until pork is lightly charred and cooked through, 5 to 7 minutes. Brush with more reduced marinade and serve.

APRICOT-ROSEMARY GLAZED PORK LOIN



Apricot-Rosemary Glazed Pork Loin image

This takes only 10 minutes to prepare for the oven. It looks awesome when removed from the oven. The meat is very tender and the sauce provides a hint of orange and rosemary. The recipe is courtesy of Betty Crocker.

Provided by PaulaG

Categories     Pork

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 7

3 lbs pork loin roast
1 teaspoon salt
1/4 teaspoon pepper
1 cup apricot preserves
1/4 cup cooking sherry or 1/4 cup apple juice
2 teaspoons dried rosemary leaves, crumbled
2 garlic cloves, finely chopped

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.

ORANGE ROSEMARY GRILLED PORK TENDERLOIN



Orange Rosemary Grilled Pork Tenderloin image

This is my own recipe. I love the flavour of rosemary and orange together, so I came up with a marinade for pork tenderloin. This turned out really good. Makes for a really healthy and fresh tasting grilled pork dish. Served this with Almond Cranberry Rice and carrots.

Provided by L. Duch

Categories     Pork

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 7

16 ounces pork tenderloin, cut into medallions
2 oranges, juice of
2 tablespoons olive oil
1 tablespoon rosemary, fresh and minced
1 tablespoon onion, minced
1 garlic clove, minced
1 teaspoon red pepper flakes

Steps:

  • NOTE: Most of the time is for marinading time. Actual work time (putting it together and then cooking) is about 30 minutes.
  • Cut tenderloin into 1-1/2" thick medallions.
  • Mix remaining ingredients together and pour into a ziplock bag.
  • Put tenderloin in marinade and mix around well, being sure to coat meat thoroughly.
  • Put in fridge for at least 4 hours, but the flavours infuse better when left overnight.
  • When ready to cook. Heat your grill and remove medallions from marinade, discarding marinade, and grill on med/high until done. About 15 minutes.

Nutrition Facts : Calories 219.2, Fat 10.9, SaturatedFat 2.3, Cholesterol 73.7, Sodium 60, Carbohydrate 5.3, Fiber 0.3, Sugar 3.8, Protein 23.9

ORANGE ROSEMARY PORK CHOP



Orange Rosemary Pork Chop image

Make and share this Orange Rosemary Pork Chop recipe from Food.com.

Provided by gailanng

Categories     Pork

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 10

4 boneless pork chops
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil
1/2 minced onion
1 garlic clove, minced
1/3 cup chicken broth
1 oranges, juiced or 1/3 cup orange juice
cooked rice

Steps:

  • Season pork chops with rosemary, salt and pepper.
  • Heat oil in large skillet over medium-high heat.
  • Add chops and cook until browned and cooked through, about 5 minutres per side.
  • Remove to a serving platter and cover to keep warm.
  • Add onion and garlic to the pan; saute until soft.
  • Add broth and orange juice, scraping to remove any browned bits from the bottom of the pan.
  • Boil until liquid is reduced by half, about 3 minutes.
  • Pour over pork chops and serve over rice.

Nutrition Facts : Calories 744.8, Fat 39.6, SaturatedFat 11, Cholesterol 247.9, Sodium 594.5, Carbohydrate 11.2, Fiber 2.2, Sugar 7.4, Protein 81.6

ORANGE-GLAZED PORK LOIN



Orange-Glazed Pork Loin image

This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. -Lynnette Miete, Alna, Maine

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 16 servings.

Number Of Ingredients 12

1 teaspoon salt
1 garlic clove, minced
2 to 3 fresh thyme sprigs or 1/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 boneless pork loin roast (5 pounds)
GLAZE:
1 cup orange juice
1/4 cup packed brown sugar
1 tablespoon Dijon mustard
1/3 cup cold water
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 199 calories, Fat 7g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 212mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic exchanges

GLAZED ROSEMARY PORK



Glazed Rosemary Pork image

A honey-rosemary glaze delicately seasons pork tenderloin in this delightful entree. As elegant as it is easy, the main course is ideal for weekend dinner parties and weeknight suppers alike. -Barbara Sistrunk, Fultondale, Alabama

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1/4 cup reduced-sodium chicken broth
3 tablespoons honey
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon Dijon mustard
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
2 pork tenderloins (1 pound each)
2 tablespoons olive oil, divided
4 garlic cloves, minced

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.

Nutrition Facts : Calories 255 calories, Fat 10g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 194mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

PAN-SEARED PORK TENDERLOIN WITH ROSEMARY BALSAMIC AND ORANGE SAUCE



Pan-Seared Pork Tenderloin with Rosemary Balsamic and Orange Sauce image

Provided by Kelsey Nixon

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 21

6 tablespoons olive oil
1 1/2 tablespoons freshly ground black pepper
1 tablespoon salt
2 teaspoons freshly grated orange zest
2 teaspoons minced fresh rosemary leaves
2 1/2 pounds pork tenderloins (about 2 large), trimmed
1 large shallot, minced
1/2 cup red wine
1/2 cup low-sodium chicken broth or stock
3 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon balsamic vinegar
1 teaspoon minced fresh rosemary leaves
1 teaspoon freshly grated orange zest
Salt and freshly ground black pepper
2 to 3 tablespoons minced shallot or onion
1/2 cup wine
1/2 cup low-sodium broth or stock
3 tablespoons cold unsalted butter or heavy cream
Vinegar or lemon juice, to taste
Fresh herbs or other aromatics
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.
  • Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
  • For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.
  • Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.
  • Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce.
  • After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
  • Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.
  • Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.

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