Orange Glazed Pork Tenderloin

1 pound pork tenderloin
1 1/2 tablespoons mustard
1 clove garlic, minced
1/4 teaspoon fresh rosemary
1/8 teaspoon Creole seasoning
1/4 cup orange marmalade
1/2 cup water
1/2 cup chicken broth

Make a cut lengthwise down the center about halfway through the tenderloin. Mix mustard, garlic, rosemary and Creole seasoning in a small bowl. Stir in half the marmalade. Brush half the mustard mixture over cut surface of tenderloin. Reshape, securing with string or wooden picks.

Place tenderloin in roasting pan on a rack. Brush with remaining mustard mixture. Add water to pan. Bake at 400 degrees F for 40 to 45 minutes or until meat thermometer registers 160 degrees F. Remove from oven and cool slightly. Slice crosswise; place medallions on a serving platter.

Combine remaining marmalade and chicken broth in a small saucepan. Simmer 2 to 3 minutes or until thickened. Spoon sauce over slices and serve immediately.

Makes 5 servings.

Nutritional info per serving: 177 calories; 6g fat; 11g carbs; 19g protein

Honey Roasted Pork Loin

2 pounds boneless pork loin
Salt and pepper, to taste
1/4 cup honey
2 tablespoons orange juice
2 tablespoons olive oil
1/2 teaspoon thyme
1/2 cup chicken broth

Preheat oven to 375 degrees F.

Season the pork with salt and pepper and place in a roasting pan.

In a separate bowl, mix together the honey, orange juice, olive oil and thyme. Pour over the pork. Add the broth to the pan. Bake until internal temperature reaches at least 160 degrees F (45-60 minutes). Baste frequently. Strain the pan juices into a saucepan. Reduce until slightly thickened. Serve over the sliced pork.

Citrus Pork Roast

1 medium grapefruit
1 medium orange
1 medium lemon
2 tablespoons olive or vegetable oil
1 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1 garlic clove, minced
1 (5 pound) boneless pork loin roast, trimmed

Cut fruit in half; squeeze to remove juice, reserving rinds. In a large resealable plastic bag, combine fruit juices, oil, rosemary, salt, if desired, and garlic. Make shallow cuts in top of roast. Place roast in bag; seal and turn to coat. Refrigerate overnight.

Place roast and marinade in a shallow baking pan. Bake, uncovered, at 325 degrees F for 1 1/2 hours, basting with juices every 30 minutes.

Meanwhile, slice fruit rinds into 1/4-inch strips; arrange around roast. Bake 30 minutes longer or until meat thermometer reads 160 to 170 degrees F. Let stand for 15 minutes before slicing. Arrange pork slices on a platter; drizzle with 1/4 cup of pan juice.

Yield 18 servings.

Cherry Almond Glazed Pork

Posted by Chyrel at recipegoldmine.com 6/4/02 8:47:23 pm

2 (3 pound) pork loin roast
12 ounces cherry preserves
2 tablespoons light corn syrup
1/4 cup red wine vinegar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 tablespoons slivered almonds, toasted
Pepper, to taste
Salt, to taste

Rub the roast with a little salt and pepper. Place it on a rack, in a shallow baking pan.

Roast uncovered in a 325 degree F oven for about 2 to 2 1/2 hours.

Meanwhile, combine cherry preserves, corn syrup, vinegar, salt, cinnamon, nutmeg and cloves.

Heat to boiling, stirring frequently. Reduce the heat and simmer 2 minutes more. Add toasted almonds. Keep the sauce warm.

When meat has roasted for the above time, spoon enough hot cherry sauce over the roast to glaze.

Return to the oven for about 30 minutes more, or till meat thermometer reads 170 degrees F.

Baste roast with sauce several times during last 30 minutes.

Serve remaining sauce with the roast.

Herbed Pot Roast

Posted by Annette at recipegoldmine.com 1/2/2002 3:58 pm

1/4 cup packed brown sugar
1 tablespoon dried thyme
1 teaspoon each garlic salt, pepper, dried
    rosemary and crushed sage
1 boneless pork loin roast (3-4 pounds)
1/4 cup all-purpose flour

Combine brown sugar, herbs and seasonings. Rub over entire roast. Place roast, fat side up on a rack in a roasting pan. Place in a 500 degree F oven. Immediately reduce heat to 325 degrees F. Bake uncovered for two hours or until a meat thermometer reads 160 degrees.

Remove roast from pan.

To make gravy, pour pan drippings into a large measuring cup and add water to equal 2 cups. Pour into a saucepan; add flour. Cook and stir over medium heat until gravy comes to a boil. Cook and stir 2 minutes more.

Slice roast and serve with gravy.

Makes 6 to 8 servings.

Juicy Pork Loin with Pomegranate Sauce

Posted by Chyrel at recipegoldmine.com 12/16/2001 9:53 am

Simple and festive, the juicy pork loin’s dark sweet crust is jeweled with ruby bits of shallot. Garnish with pomegranate seeds and green pistachio. Serve with wild rice and spinach.

3 tablespoons chopped shallots
2 teaspoons chopped rosemary
1 tablespoon olive oil
1/4 cup dry white or red wine
1/2 cup chicken broth
1/2 cup fresh pomegranate juice
1 tablespoon pomegranate molasses (available in Middle
    Eastern and specialty markets) or balsamic vinegar
1 teaspoon honey
Freshly ground pepper
1/4 cup chives, chopped
1 pork tenderloin
Handful chopped pistachios

Cook chopped shallots and rosemary in olive oil in a nonreactive skillet until shallots are soft. Add wine and cook until most of the wine has evaporated. Add chicken broth, pomegranate juice, pomegranate molasses (or balsamic vinegar) and honey and cook slowly until almost syrupy and reduced to about 3/4 cup. Taste and add salt if needed. Preheat oven to 325 degrees F. Rub pork loin with olive oil, salt and freshly ground black pepper. Sear lightly, turning once, in a non-reactive, ovenproof skillet.

Brush with sauce and bake, basting often, about 45 minutes, or until an instant-read thermometer reads 155 degrees F. Let rest 5 minutes. Pork will be slightly pink inside. On a board, slice on the diagonal in 1/2-inch pieces. Pour any juices on the board into the pan juices and spoon over servings. Garnish with pomegranate seeds and chopped chives.

Serves 3 to 4.

Apple Caramel Glazed Pork Roast

1 1/4 cups firmly packed brown sugar
1/4 cup apple juice or cider
2 heaping tablespoons flour
1/2 teaspoon cinnamon
1/2 teaspoon prepared or dry mustard
1/4 teaspoon ground allspice

Combine all ingredients and mix until smooth. Coat pork generously before cooking and every 30 minutes while roasting. Makes enough for an 8-pound pork roast.