Orange Glazed Pork With Sweet Potatoes Recipes

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.

Steps:

• Whisk together 1/2 cup canola oil, oregano and garlic in a large roasting pan. Add the pork and turn to coat. Cover and let marinate in the refrigerator for at least 8 hours and up to 24 hours.
• Remove the pork from the refrigerator 30 minutes before roasting. Preheat the oven to 350 degrees F.
• Sprinkle the pork all over with salt and pepper. Heat the roasting pan with the pork and marinade over medium-high heat. Sear the pork on all sides until dark brown. Add the chicken stock and cover. Place in the oven and let braise until a thermometer inserted into the center reaches about 195 degrees F, 3 1/2 hours. Let the pork rest in the braising liquid for 15 minutes.
• While the pork is cooking, put the sour orange juice and honey in a large saucepan over high heat. Bring to a boil and reduce to 2 cups (it will be a syrup consistency). Let cool to room temperature.
• Shred the pork using 2 forks or your hands. In a medium saucepan, toss the shredded pork with the orange honey glaze and reheat over medium heat. Serve the pork on top of some Sweet Potato Hash, topped with the eggs and Sofrito Hollandaise. Garnish with cilantro leaves.
• Cover the potatoes with cold water in a medium saucepan and bring to a boil over high heat. Reduce the heat and simmer until tender, about 10 minutes. Drain the potatoes and dice.
• Heat about 1 tablespoon canola oil in a medium skillet over medium-high heat. Add the country ham and cook, turning once, until golden brown on both sides. Remove to a cutting board and coarsely chop.
• Toss the potatoes and ham with the cilantro, chipotles, honey and scallions, and mix gently until combined. Season with salt and pepper. Using a potato masher, gently work the mixture together-it should still be fairly chunky.
• Heat the butter in a large cast-iron skillet over medium heat. Add the potato mixture and press into the skillet with spatula. Cook, scraping and turning as the bottom browns, until it is hot and filled with crispy bits. Divide among 4 to 6 dinner plates.
• Heat the oil in a small saute pan over high heat. Add the onions and poblano and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Season with salt and pepper. Remove the sofrito from the heat and let cool slightly.
• Place the vinegar and egg yolks in a medium stainless steel bowl set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Stir in the sofrito and sour orange juice. Season with salt and pepper. Keep warm until ready to use.

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
• Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
• Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.

Steps:

• In a small nonstick skillet, brown pork chops in oil. Place in an 8-in. square baking dish coated with cooking spray. Layer with sweet potato; drizzle with butter. , In a small saucepan, combine the orange juice, brown sugar, salt, ginger, mace and pepper; bring to a boil, stirring constantly. Pour over sweet potato., Cover and bake at 350° for 30-35 minutes or until the pork reaches 160° and potato is tender. Remove pork and potato; keep warm. Pour pan juices into a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with pork and sweet potato.

Steps:

• In a large saucepan over medium heat, cook sweet potatoes in boiling water until tender but still hold their shape, about 5 minutes; drain. Arrange in a buttered 2-qt. baking dish so slices overlap slightly. , In a saucepan, combine juice, butter, sugar, syrup, zest and spices; bring to a boil over high heat, stirring occasionally. Reduce heat to medium; cook until thickened, about 5 minutes. Drizzle over potatoes., In a small bowl, combine oats, sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over potatoes. Bake, uncovered, at 350° for 30 minutes.