FRAGRANT CITRUS COUSCOUS WITH PORK
Provided by Marian Burros
Categories dinner, main course
Time 35m
Yield 3 servings
Number Of Ingredients 14
Steps:
- Preheat broiler, or prepare top-of-the-stove grill.
- Wash, dry, trim and slice the mushrooms; chop the whole onion.
- Heat oil in large nonstick pot, and saute mushrooms and onions in hot oil to soften.
- Cut tenderloin into 1/4-inch-thick pieces, and rub each side with 2 teaspoons of the cumin and a sprinkling of the cayenne. Broil or grill until brown on both sides, about 5 minutes.
- Meanwhile, grate lemon and orange rind; chop apricots.
- Follow package directions for making couscous. Add water to onions and mushrooms; bring to boil. Stir in couscous, lemon and orange rind, apricots, remaining cumin and cayenne; cover, and turn off heat.
- Cut cooked pork into bite-size pieces, and stir into couscous.
- Wash, dry and chop parsley and mint; wash, trim and chop tomato. When cosucous is done, add parsley, mint and tomato. Season with salt and serve.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 3 grams, Carbohydrate 68 grams, Fat 5 grams, Fiber 9 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 256 milligrams, Sugar 14 grams, TransFat 0 grams
CITRUS-GLAZED PORK WITH FARRO
We baked our pork tenderloin with warm spices, like ground cumin and paprika, and oranges so it can absorb additional flavors while it cooks in the oven. This pairs perfectly with the hearty nuttiness of farro and gets rounded out by the sweet-tart pop of pomegranate seeds.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add the red onion; cook, stirring, until golden, 5 minutes. Add the farro, 2 1/2 cups water, 1/2 teaspoon salt, and pepper to taste and bring to a boil. Reduce the heat to medium; simmer until the farro is just tender, 25 minutes. Stir in the Brussels sprouts and cook until tender, 5 minutes. Season with salt and pepper.
- Mix the lime and orange juices with the honey. Season the pork with the cumin, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the pork and oranges; cook, turning the pork, until browned, 5 minutes. Flip the orange wedges; add the juice mixture.
- Transfer the skillet to the oven; bake until a thermometer inserted into the pork registers 145 degrees F, about 15 minutes. Let rest 5 minutes, then slice and drizzle with the pan juices. Serve with the oranges and farro; top with pomegranate seeds.
Nutrition Facts : Calories 440 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 74 milligrams, Sodium 638 milligrams, Carbohydrate 53 grams, Fiber 6 grams, Protein 32 grams, Sugar 16 grams
SLOW-ROASTED PORK WITH CITRUS AND GARLIC
Provided by Food Network Kitchen
Time 2h30m
Yield 8 servings
Number Of Ingredients 14
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.
FRAGRANT CITRUS STEAMED PORK
Pork chops steamed with the fragrance of orange or lemon and spices of your choice. Healthy, delicate, delicious.
Provided by Terra Fredin
Categories Pork Recipes
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Put the water, lemon or orange juice, and spices in a deep skillet with a lid. Mix together. Bring mixture to a soft boil.
- Place a cooling rack over the skillet, and place pork chops on cooling rack to suspend the chops over the boiling citrus water. Place lid over chops and skillet to keep in most of the steam. Flip pork chops after 6 to 8 minutes, and continue cooking for another 10 to 15 minutes or until done.
Nutrition Facts : Calories 103.6 calories, Carbohydrate 2.2 g, Cholesterol 37.6 mg, Fat 4.6 g, Fiber 0.4 g, Protein 12.7 g, SaturatedFat 1.6 g, Sodium 32.7 mg, Sugar 1.3 g
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