Best 18 Orange Pork Roast Recipes

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Are you in search of a fantastic orange pork roast recipe that will tantalize your taste buds and impress your family and friends? Look no further! This flavorful and aromatic dish is a perfect fusion of tangy citrus, savory pork, and a medley of aromatic herbs that will transport you to culinary paradise with every bite. Get ready to embark on a culinary journey as we uncover the secrets of crafting the ultimate orange pork roast, showcasing the perfect balance of sweetness, acidity, and umami. Let your taste buds rejoice as we delve into the world of roasting pork with oranges, unlocking the art of creating a moist and tender pork roast that is infused with a vibrant orange flavor in every succulent bite.

Here are our top 18 tried and tested recipes!

ORANGE PORK ROAST



Orange Pork Roast image

Overccoking can cause pork roasts to be dry and tough. But this recipe's succulent orange sauce guarantees that the meat turns out moist and tender.

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 8 servings.

Number Of Ingredients 9

1 boneless pork shoulder butt roast (3 to 4 pounds)
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (6 ounces) frozen orange juice concentrate, thawed
1/4 cup honey
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3 tablespoons all-purpose flour
1/4 cup cold water

Steps:

  • Cut roast in half; sprinkle with salt and pepper. Place in a 5-qt. slow cooker. In a small bowl, combine the orange juice concentrate, honey, cloves and nutmeg; pour over pork. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until meat is tender. , Remove meat to a serving platter; cover and keep warm. Skim fat from cooking liquid; pour liquid into a small saucepan. Combine flour and cold water until smooth; stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Nutrition Facts : Calories 256 calories, Fat 11g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 207mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 21g protein.

CRANBERRY ORANGE ROAST PORK TENDERLOIN



Cranberry Orange Roast Pork Tenderloin image

FLAVOR GALORE! Moist and tender! This dish makes the best gravy to put over rice. Nice entree to serve guests and makes a very pretty dish!

Provided by Seasoned Cook

Categories     Citrus

Time 5h15m

Yield 5-6 serving(s)

Number Of Ingredients 15

1 lb pork tenderloin
1 teaspoon salt
1 onion, chopped
1 celery rib, chopped
1 (15 ounce) whole berry cranberry sauce
3 ounces orange juice
1 teaspoon dry mustard
1/2 teaspoon cinnamon
2 teaspoons lemon juice
2 tablespoons honey
2 tablespoons brown sugar
3 tablespoons chili sauce or 3 tablespoons barbecue sauce
1 orange, sliced
1 tablespoon cornstarch
3 tablespoons cold water

Steps:

  • Rub salt onto pork tenderloin and place in bottom of crock pot. (You may lightly brown it in a small amount of oil, if you wish.).
  • In a medium bowl, place onion, celery, cranberry sauce, orange juice, dry mustard, cinnamon, lemon juice, honey, brown sugar and chili sauce. Stir and pour over pork tenderloin.
  • Turn crock pot on high for first hour and then allow to cook an additional 2 to 3 hours. Lift lid and quickly place orange slices over pork without stirring. Cook an additional hour.
  • In a small bowl mix cornstarch and cold water. Add last 10 minutes of cooking time for thickening purposes.
  • Serve over cooked rice and enjoy!

ORANGE GINGER PORK ROAST



Orange Ginger Pork Roast image

A delicious ginger and orange marmalade glaze emphasizes all the natural juicy flavor of delicious boneless pork roast.

Provided by CHRISTYJ

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h25m

Yield 6

Number Of Ingredients 5

¾ cup orange marmalade
2 teaspoons lemon juice
½ teaspoon ground ginger
½ teaspoon dry mustard
2 pounds boneless pork roast

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, mix orange marmalade, lemon juice, ginger, and mustard. Place pork in a medium baking dish.
  • Bake 20 to 25 minutes in the preheated oven, then baste with the orange glaze. Continue baking to an internal temperature of 145 degrees F (63 degrees C), about 40 minutes more. Baste with the glaze every 10 minutes while baking. Let stand 10 minutes before carving.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 26.8 g, Cholesterol 52.8 mg, Fat 5.9 g, Fiber 0.3 g, Protein 17.7 g, SaturatedFat 1.9 g, Sodium 52.8 mg, Sugar 24 g

PORK LOIN ROAST WITH ORANGE AND GRAND MARNIER



Pork Loin Roast with Orange and Grand Marnier image

This is a classic French recipe. I won my wife's heart with this recipe. I like to serve this with mashed potates and steamed asparagus or broccoli. Enjoy.

Provided by Classic Chef

Categories     Pork

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 7

3 -4 lbs pork loin roast (boneless)
1 (8 ounce) can frozen orange juice
1 cup water
1 whole orange, peeled and sliced
3 ounces Grand Marnier (or to taste)
1 pint heavy whipping cream
1 1/2 teaspoons ground cloves

Steps:

  • Preheat oven to 300 degrees.
  • Place roast in ungreased baking (roasting) pan, 9x11x2 or larger.
  • Make enough slits in roast to accommodate number of orange slices.
  • Push orange slices into slits.
  • Pour defrosted orange juice over roast.
  • Add water and mix well with orange juice in bottom of pan.
  • Sprinkle roast with cloves.
  • Bake at 300 degrees for approximately 2 hours, or until internal temperature is at 155 degrees.
  • Baste with sauces every 30 minutes.
  • Add water to sauce as necessary to prevent total evaporation.
  • Remove roast from oven and place roast on serving platter.
  • Reduce oven temperature to 200 degrees.
  • Place roast back in oven.
  • Place roasting pan (with sauces) on burner over medium high heat.
  • Add heavy whipping cream (you may wish to add more Grand Marnier at this time for taste).
  • Cook (stirring gently) until slightly thickened (you want a sauce not a gravy).
  • Lower heat to simmer.
  • Remove roast from oven and slice in 1/2 inch slices.
  • Pour sauce into gravy boat and serve.

PORK ROAST WITH AN ORANGE GLAZE (SOUTHERN LIVING MAGAZINE)



Pork Roast With an Orange Glaze (Southern Living Magazine) image

This recipe is very light and healthy. It's a simple yet very elegant recipe to make during the holidays or anytime.

Provided by 2Bleu

Categories     Pork

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 8

3 lbs boneless pork loin roast, center-cut
1 1/2 teaspoons black pepper
1/2 teaspoon salt
1 cup orange marmalade
2 teaspoons dry mustard
2 teaspoons rosemary
2 tablespoons all-purpose flour
14 ounces fat free chicken broth

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.

Nutrition Facts : Calories 262.3, Fat 9.7, SaturatedFat 1.8, Cholesterol 72.6, Sodium 300.6, Carbohydrate 19, Fiber 0.3, Sugar 16.1, Protein 24.7

CRANBERRY-ORANGE PORK ROAST



Cranberry-Orange Pork Roast image

We are pork lovers at our house, and I am always looking for new, exciting and tasty recipes...well this is one on that we like very much, it has a wonderful tangy orange flavor, and the roast cooks up very tender and juicy, make sure to keep basting the roast with the sauce, to ensure a flavorful roast.

Provided by Kittencalrecipezazz

Categories     Pork

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (16 ounce) can whole berry cranberry sauce
1/3 cup orange juice
1/4 teaspoon cinnamon
2 tablespoons cornstarch
salt and pepper (optional)
4 -5 lbs pork roast (any cut)
1 tablespoon bistro gravy mix
1/3 cup water

Steps:

  • In a saucepan, cook first 4 ingredients, until thickened (ingredients may be doubled if desired for more sauce).
  • In a roaster or oven-proof casserole dish, place in the roast.
  • Spread the sauce ingredients over the pork roast.
  • Bake in 350 degree oven, until roast is done, basting frequently.
  • Remove roast to serving platter.
  • Let sit for 15 minutes before slicing.
  • Meanwhile,in the same roaster, with the pan juices, add the gravy with the 1/3 cup water; mix to combine.
  • Slice the roast.
  • Serve the cranberry/orange gravy over the slices.

ORANGE-PECAN PORK ROAST



Orange-Pecan Pork Roast image

Family and friends will "ooh" and "ahh" when you bring in this impressive roast with its beautiful orange glaze and nutty topping. Moist and delicious, it's a real showstopper!

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 6-8 servings.

Number Of Ingredients 7

1 boneless pork loin roast (2-1/2 to 3 pounds)
1/2 cup finely chopped onion
1 garlic clove, minced
2 tablespoons canola oil
1/2 cup orange marmalade
1/4 cup chopped pecans
1/4 teaspoon ground cinnamon

Steps:

  • Place roast on a rack in a shallow roasting pan. In a skillet, saute onion and garlic in oil until tender. Add the marmalade, pecans and cinnamon; cook and stir until marmalade is melted. Spoon over roast., Bake, uncovered, at 325° for 1-3/4 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 285 calories, Fat 13g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 52mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 28g protein.

BLOOD ORANGE ROAST PORK LOIN



Blood Orange Roast Pork Loin image

Provided by Amelia Saltsman

Categories     Onion     Pork     Roast     Low Cal     Low Sodium     Orange     Rosemary     White Wine     Winter     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

blood oranges
1 3-pound boneless pork loin, rolled and tied
3 tablespoons extra-virgin olive oil, divided
1 large onion, cut into 8 wedges
2 fresh rosemary sprigs, leaves stripped from stems, plus additional sprigs for garnish
1/2 cup dry white wine
1/2 cup low-salt chicken broth
1 large garlic clove, pressed
Blood orange slices

Steps:

  • Position rack in center of oven; preheat to 450°F. Using vegetable peeler, remove peel (orange part only) in strips from 3 blood oranges. Place pork in large roasting pan. Rub with 2 tablespoons olive oil; sprinkle with salt and pepper. Toss onion, orange peel, and rosemary leaves with remaining 1 tablespoon oil in medium bowl; sprinkle with salt and pepper. Arrange onion mixture around pork. Roast until pork and onion are beginning to brown, about 25 minutes.
  • Meanwhile, squeeze enough juice from oranges to measure 3/4 cup; pour juice into small saucepan. Add wine, broth, and garlic. Boil until reduced to 1 1/4 cups, about 7 minutes.
  • Add 1/2 cup orange juice mixture to roasting pan. Baste pork with pan juices. Reduce oven temperature to 350°F; continue roasting pork until thermometer inserted into thickest part of pork registers 150°F, basting often and adding more orange juice mixture as needed, about 30 minutes longer.
  • Place pork on platter and cover loosely with foil. Place roasting pan over medium-high heat; add remaining 3/4 cup orange juice mixture to pan. Boil until slightly thickened, about 3 minutes. Remove strings from roast. Slice pork; place on platter. Pour sauce and onion mixture over and around pork. Garnish with rosemary sprigs and orange slices.

ROAST PORK BELLY TOASTS WITH BLOOD-ORANGE BBQ SAUCE AND PICKLED RED ONION



Roast Pork Belly Toasts with Blood-Orange BBQ Sauce and Pickled Red Onion image

This meltingly tender pork belly is an impressive yet surprisingly easy hors d'oeuvre to make-all you need is patience. The pork belly, barbecue sauce, pickled onions and crostini can all be completed at least three days ahead of time, making day of prep a breeze.

Provided by Lauryn Tyrell

Categories     Bread     Onion     Pork     Appetizer     Christmas     Orange     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 40 hors d'oeuvres

Number Of Ingredients 29

For the pork belly:
One 2-pound piece of boneless, skinless pork belly
Kosher salt and freshly ground black pepper
1 large onion, cut into thick wedges
1/2 fennel bulb, cut in thirds, fronds reserved
2 to 3 sprigs thyme
4 strips blood orange or regular orange zest
1/4 cup extra-virgin olive oil
1 cup dry white wine
1 cup low-sodium chicken broth
For the pickled red onion:
1/4 cup red-wine vinegar
1 1/2 teaspoons granulated sugar
3/4 teaspoon kosher salt
1/2 medium red onion, thinly sliced
For the blood orange BBQ sauce:
2 tablespoons neutral vegetable oil, such as grapeseed
1/2 fennel bulb, minced (about 1/4 cup)
1/2 large shallot, minced (about 1/4 cup)
1/4 teaspoon kosher salt
2 tablespoons granulated sugar
2 tablespoons red-wine vinegar
1 bay leaf
1 star anise
1 cup blood orange or regular orange juice (from 4 to 6 oranges, or store bought)
To serve:
1 large baguette or 2 medium baguettes, cut into 40 1/4-inch thick slices and toasted
Reserved fennel fronds, roughly chopped
Flaky sea salt, such as Maldon, for sprinkling

Steps:

  • Cook the pork belly:
  • Preheat the oven to 325°F. With a very sharp knife, score the fat of the pork belly into 1/2-inch diagonal lines starting at one corner; repeat going the opposite direction to create a 1/2-inch cross-hatch pattern. Season very generously with salt and pepper on both sides of the pork.
  • Place the onion, fennel, thyme and orange peel in the bottom of a small roasting pan. Lay the pork on top of the vegetables, then pour the oil, wine and broth on and around the pork belly. Cover the pan with foil and cook pork is until easily pierced with a knife, about 3 hours.
  • To compress the pork (which makes for a better presentation): Transfer pork to a separate, low-sided serving dish. Cover in plastic wrap and top with another serving dish, weighing it down with cans or other heavy items.
  • Make the pickled red onions:
  • Combine vinegar, sugar, salt, and 1/2 cup warm water in a medium bowl and stir to dissolve. Add the sliced onion and let sit at room temperature for at least 1 hour (or refrigerate at least overnight and up to 1 week).
  • Make the BBQ sauce:
  • In a small saucepan over medium heat, warm the oil. Add the fennel, shallot, and salt. Cook, stirring occasionally, until softened, but not browned, about 5 minutes. Add the sugar, vinegar, bay leaf, star anise, and juice. Raise the heat to bring the mixture to a boil, then reduce to a simmer and cook until sauce has thickened enough to coat the pork and reduced by two thirds, about 20 minutes. Set aside.
  • Assemble the toasts:
  • When ready to serve, heat the broiler. Slice the pork belly across into 1/2-inch slices, then cut each slice into thirds. Arrange the slices on a rimmed baking sheet, cut side down; brush with the sauce and broil until crisped. Place one piece of pork on each toast; top with a little more sauce, pickled red onion, fennel fronds, and a pinch of flaky sea salt.

CARAMELIZED ORANGE PORK ROAST



Caramelized Orange Pork Roast image

Raising the oven temperature during the last half hour of roasting ensures a crisp, caramelized crust.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Serves 10-12

Number Of Ingredients 9

1 cup sweet white wine, like Gewurztraminer
1 cup soy sauce
1/3 cup stone-ground honey mustard
1 orange, zest and juice
1/2 cup Sriracha chili sauce
3/4 cup brown sugar
1/4 cup rice wine vinegar
6 garlic cloves, minced
1 6 to 8 pound pork shoulder

Steps:

  • Whisk together all ingredients inside a large oval Dutch oven. Place in pork and coat with sauce, turning several times while it marinates for at least 4 hours.
  • Preheat oven to 325 degrees Fahrenheit. Place covered pot in oven and cook for 4 hours. Raise heat to 375 degrees Fahrenheit for 30 minutes. Remove cover and cook another 30 minutes, basting a couple of times. Shred the meat in the liquid and serve.

PORK ROAST WITH TWIST OF ORANGE



Pork Roast with Twist of Orange image

The citrus flavor sets this dish apart. It's my family's favorite! With a nice and easy gravy, this dish is perfect served with rice or mashed potatoes. -Janie Canals, West Jordan, Utah

Provided by Taste of Home

Categories     Dinner

Time 4h55m

Yield 8 servings.

Number Of Ingredients 12

4 bacon strips, diced
1 boneless pork shoulder butt roast (3 to 4 pounds)
1 large onion, thinly sliced
1-1/2 teaspoons minced garlic
1 jalapeno pepper, seeded and finely chopped
4-1/2 teaspoons chili powder
1 teaspoon salt
1 teaspoon pepper
1 cup chicken broth, divided
2/3 cup orange juice
1/4 cup all-purpose flour
Hot mashed potatoes, optional

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Cut roast in half. Brown meat in drippings on all sides., Transfer to a 5-qt. slow cooker, reserving 1 tablespoon drippings. Brown onion in the drippings. Add garlic; cook 1 minute longer. Add the jalapeno, chili powder, salt and pepper. Stir in 1/2 cup chicken broth, the orange juice and bacon; pour over roast., Cover and cook on low for 4-1/2 to 5 hours or until meat is tender., Remove pork and onion to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil., Combine flour and remaining broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and mashed potatoes if desired.

Nutrition Facts :

ORANGE AND GINGER GLAZE FOR PORK ROAST OR HAM



Orange and Ginger Glaze for Pork Roast or Ham image

Make and share this Orange and Ginger Glaze for Pork Roast or Ham recipe from Food.com.

Provided by evelynathens

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 6

1/3 cup orange marmalade
1/3 cup Dijon mustard
1 tablespoon fresh grated ginger
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

  • In a small bowl stir together the marmalade, mustard, ginger, Worcestershire sauce, salt and pepper.

CROCK POT ORANGE-HERBED PORK ROAST



Crock Pot Orange-Herbed Pork Roast image

Make and share this Crock Pot Orange-Herbed Pork Roast recipe from Food.com.

Provided by Dancer

Categories     Oranges

Time 10h15m

Yield 8 serving(s)

Number Of Ingredients 14

2 1/2-3 lbs pork sirloin roast
1 teaspoon dried oregano, crushed
1/2 teaspoon ginger, ground
1/2 teaspoon pepper
nonstick spray coating
2 medium onions, cut into thin wedges
1 teaspoon orange rind, finely shredded (set aside)
1 1/4 cups orange juice
1 tablespoon sugar
1 tablespoon florida grapefruit juice
1 tablespoon steak sauce
1 tablespoon reduced sodium soy sauce
3 tablespoons cornstarch
noodles, cooked (optional)

Steps:

  • Trim fat from pork. If necessary, cut roast to fit into a 3- to 4-quart crockery cooker.
  • In a small bowl combine oregano, ginger, and pepper. Rub spice mixture over entire surface of meat.
  • Spray a large unheated, nonstick skillet with nonstick coating. Preheat over medium heat. Add roast and brown on all sides.
  • Transfer meat to the crockery cooker; add onions.
  • In a bowl combine 1 cup of the orange juice (chill remaining orange juice), the sugar, grapefruit juice, steak sauce, and soy sauce. Pour over meat in the crockery cooker.
  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  • Transfer roast to a serving platter; keep warm.
  • For sauce, measure pan juices into a glass measure. Skim off fat. Add additional orange juice, if necessary, to make 2-1/4 cups.
  • In a medium saucepan combine cornstarch, remaining 1/4 cup orange juice, and the reserved orange peel; stir in reserved pan juices. Cook and stir until thickened and bubbly.
  • Cook and stir for 2 minutes more. Pass sauce with meat. If desired, serve with noodles.

ROAST PORK LOIN WITH BLOOD ORANGE MOSTARDA



Roast Pork Loin with Blood Orange Mostarda image

Provided by Food Network Kitchen

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 18

1 3 1/2- to 4-pound center-cut boneless pork loin
3 tablespoons extra-virgin olive oil
4 blood oranges
2 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon ground coriander
Kosher salt and freshly ground pepper
3 red onions, quartered
Juice of 4 blood oranges (about 1 1/2 cups)
1 cup dry white wine
1/2 cup golden raisins
1/3 cup sugar
1/3 cup honey
1 teaspoon mustard seeds
1 sprig rosemary
2 tablespoons dijon mustard
1 tablespoon white wine vinegar
Kosher salt and freshly ground pepper

Steps:

  • Make the pork: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Tie the pork with kitchen twine at 1-inch intervals so it keeps its shape. Combine 2 tablespoons olive oil, the zest and juice of 1 blood orange, the garlic, rosemary, coriander, 1 1/4 teaspoons salt and a few grinds of pepper in a small bowl. Rub all over the pork. Set a rack in a large roasting pan; put the pork on the rack and let stand at room temperature, 30 minutes.
  • Meanwhile, quarter the remaining 3 blood oranges (do not peel). Transfer to a rimmed baking sheet along with the red onions. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper.
  • Roast the pork on the lower oven rack until golden brown and a thermometer inserted into the center registers 145 degrees F, about 1 hour 10 minutes. About halfway through, roast the oranges and onions on the upper oven rack until softened and just starting to char, 25 to 30 minutes; set aside until ready to serve. Remove the pork from the oven and let rest 10 minutes.
  • Meanwhile, make the mostarda: Combine the blood orange juice, wine, 1 cup water, the raisins, sugar, honey, mustard seeds, rosemary and 1 tablespoon mustard in a medium saucepan; bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until thick and syrupy, 30 to 35 minutes. Remove the rosemary sprig and stir in the remaining 1 tablespoon mustard and the vinegar. Season with salt and pepper. Set aside until ready to serve. (The mostarda can be made up to 4 hours ahead; reheat before serving.)
  • Untie the pork and slice; transfer to a platter along with the roasted oranges and onions. Serve with the mostarda.

PORK TENDERLOIN PAN ROAST WITH BLACK OLIVES AND ORANGE



Pork Tenderloin Pan Roast With Black Olives and Orange image

A restaurant-style technique for the home cook; the meat is browned in a skillet and finished in the oven. I use dry white vermouth for the wine. A Splendid Table recipe. This recipe doubles easily.

Provided by zeldaz51

Categories     Meat

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

2 large garlic cloves
1 small orange, zested and juiced
1 tablespoon extra virgin olive oil, plus more for browning
1 teaspoon dried basil
salt and pepper
1 pork tenderloin, about 12 to 16 ounces
10 -15 black kalamata olives, pitted
1/2 cup dry white wine
water

Steps:

  • Preheat oven to 450 degrees.
  • In a blender or food processor, mince together the zest, a few tablespoons of orange juice (save the rest for basting), the olive oil, basil, and a light sprinking of salt and pepper.
  • Make about 8 deep slits in the meat and stuff them with the minced mixture.
  • Lightly film a 12-inch skillet (with an ovenproof handle) with olive oil. Bring to a medium-high heat and sear the pork on all sides (it doesn't have to actually brown).
  • Add the olives, remaining orange juice, and the wine to the pan, and slip it into the preheated oven. Roast for 20 minutes, or until an instant-read thermometer inserted in the center reads 150 degrees, basting the tenderloin several times with the pan juices. If the pan juices start to brown too much, add 1/2 cup water to prevent burning.
  • Carefully remove the pan from the oven, making sure not to grab the hot handle with a bare hand. Let the meat rest for 5 to 10 minutes, then slice it into 1/2-inch-thick rounds, swiping it through the pan juices as it is cut. Serve it moistened with the pan juices, piling the olives on the slices.

SLOW-COOKER CRANBERRY-ORANGE PORK ROAST



SLOW-COOKER CRANBERRY-ORANGE PORK ROAST image

Categories     Pork     Dinner     Casserole/Gratin     Fall     Healthy

Yield 16

Number Of Ingredients 7

2 T. oil
1 flat boneless pork loin roast
1 can whole berry cranberry sauce
1/2 c. Kraft Classic Catalina dressing
1 T. less-sodium soy sauce
1 T. cornstarch
1 t. zest and 1/4 c. juice from 1 orange

Steps:

  • 1. Heat oil in large skillet on med-high heat. Add meat; cook 4-5 min. on each side or until browned on both sides. Transfer meat to slow cooker. 2. Mix cranberry sauce, dressing and soy sauce; pour over meat. Cover with lid. 3. Cook on low 4-5 hrs. Remove meat from slow cooker, reserving liquid in slow cooker. Cover meat to keep warm. Whisk remaining ingredients in small bowl until blended; stir into liquid in slow cooker. Cook, covered, on high 10 min. or until thickened. 4. Slice meat; place on platter. Drizzle with some of the sauce. Serve with remaining sauce.

ORANGE-MAPLE PORK ROAST



Orange-Maple Pork Roast image

A short list of ingredients makes this recipe so appealing for entertaining. Leftovers can be used in a stir-fry along with your favorite vegetables.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 14-16 servings.

Number Of Ingredients 6

1 can (11 ounces) mandarin oranges
1 boneless whole pork loin roast (about 4 pounds)
2 tablespoons olive oil
1/2 cup maple syrup
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
Sliced starfruit

Steps:

  • Drain oranges, reserving juice; set juice and oranges aside. In a large skillet, brown roast in oil on all sides. Transfer to a rack in a shallow roasting pan. Combine syrup and reserved juice; pour over roast. Sprinkle with rosemary. Cover and bake at 325° for 1-1/2 to 2 hours or until thermometer reads 160°, basting every 30 minutes., Let stand for 10-15 minutes before slicing. Garnish with starfruit and reserved oranges. Drizzle with pan juices if desired.

Nutrition Facts :

CROWN ROAST OF PORK WITH CRANBERRY STUFFING AND ORANGE GLAZE



Crown Roast of Pork with Cranberry Stuffing and Orange Glaze image

Tart cranberries and a sweet orange glaze blend beautifully in this timeless recipe. This elegant yet easy roast has made many appearances at special dinners in our home.

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 14 servings.

Number Of Ingredients 11

1 pork crown rib roast (about 7 pounds)
1 cup chopped onion
1 cup chopped celery
6 tablespoons butter
1 can (6 ounces) frozen orange juice concentrate, thawed, undiluted, divided
4 cups soft bread cubes
1 teaspoon salt
1/4 teaspoon fennel seed, crushed
1/8 teaspoon pepper
1 cup fresh or frozen cranberries, thawed
1/2 cup honey

Steps:

  • Place the roast with rib ends up in a shallow roasting pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until thermometer inserted into meat between ribs reads 150°. , Meanwhile, saute onion and celery in butter in a skillet until tender. Stir in 1/4 cup orange juice concentrate; bring to a boil. Remove from the heat. Add bread cubes, salt, fennel and pepper; toss lightly. Stir in cranberries; spoon into the center of roast. Bake 30 minutes longer. , Meanwhile, combine honey and remaining orange juice concentrate in a saucepan. Bring to a boil; reduce heat and simmer for 2 minutes. Brush over roast and dressing; bake 30 minutes longer or until thermometer reads 160°-170°. Let stand for 15 minutes before slicing.

Nutrition Facts : Calories 359 calories, Fat 17g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 328mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 30g protein.

Tips:

  • Choose a pork roast with a good amount of marbling for a more flavorful dish.
  • Sear the pork roast over high heat to create a nice crust and lock in the juices.
  • Slow-cook the pork roast on low heat for several hours to make it tender and fall-apart.
  • Use a variety of citrus fruits in the marinade or sauce, such as oranges, lemons, and limes.
  • Add some herbs and spices to the marinade or sauce for extra flavor, such as garlic, ginger, and rosemary.
  • Serve the pork roast with roasted vegetables, mashed potatoes, or rice.

Conclusion:

Orange pork roast is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. It is a great way to use up leftover pork roast and is also a good source of protein and vitamin C. With its sweet and tangy flavor, orange pork roast is sure to be a hit with everyone at the table. Enjoy!

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