Marmalade Glazed Pork Roast With Parsnips And Onions Recipes

Steps:

• Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
• Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
• Remove the cover and allow the meat and juices to stand for 10 minutes.
• To serve, slice the meat and drizzle with pan juices.
• If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.

Steps:

• Adjust oven rack to middle position and heat oven to 375 degrees.
• Place pork in center of a large roasting pan and season liberally with salt and pepper.
• Combine marmalade and rosemary in a bowl.
• Spread half of marmalade mixture on pork.
• Add orange juice and olive oil to remaining marmalade mixture.
• Toss parsnips and onions with 2 TBS of the mixture and season with salt and pepper.
• Arrange vegetables around pork.
• Roast until instant-read thermometer inserted in the thickest part of the meat registers 120 degrees, 30 minutes or so.
• Pour remaining marmalade mixture over pork, increase oven temperature to 450 degrees, and roast until thermometer reads 140 degrees, another 15-20 minutes.
• Transfer roast to cutting board and tent with foil.
• Toss vegetables and juices and redistribute evenly over pan bottom.
• Roast until juices thicken and vegetables caramelize, about 10 minutes.
• Slice pork and serve with roasted vegetables, pouring pan juice over meat.

Steps:

• Marinade: Comine orange marmalade, Dijon mustard, peanut butter, lemon juice olive oil, horseradish, salt and pepper in a zip lock bag. Add pork roast and turn to coat both sides. Cover and chill for several hours or overnight, turning pork at least once.
• Preheat grill.
• Remove pork from zip lock bag. Sear the pork roast for 1 minute on each side. Cover grill and cook 18 to 22 minutes or until a meat thermometer registers 150 to 155, turning pork every 5 minutes and brushing with reserved marinade after pork has cooked for 12 minutes. Allow pork roast to sit for 5 minutes before carving.

Steps:

• Heat the oil in a large frying pan and briefly cook the garlic, stirring with a wooden spoon, to start it softening. Add the pork to the pan in a single layer, season and cook for 6 mins each side, until golden and cooked through.
• Meanwhile, mix the stock with the thyme and marmalade. Remove the pork from the pan and set aside briefly to rest on a warm plate. Pour off any oil from the pan, then pour in the marmalade mixture and bubble to make a sauce. Return the pork to the pan, coat in the sauce and serve with quick-cooking vegetables like baby potatoes, spinach and peas.

Steps:

• In a bowl combine marmalade, chili sauce, mustard and cumin, mixing well to combine, then set aside.
• Heat oil in a non-stick skillet over medium high heat.
• Sprinkle chops with salt and pepper and brown in hot oil about 4 minutes on each side.
• Remove from pan and cover with foil to keep warm.
• Lower heat a bit and saute onion until softened, about 5 minutes, adding a little more oil if needed.
• Add marmalade mixture to onions, stirring well, and let cook for about 2 minutes.
• Return chops to skillet, turning to coat with the glaze and cook over low heat about 1 minute on each side.
• Serve hot.