Pork Orange And Sage Meatloaf Recipes

Steps:

• Preheat the oven to 400°F
• Heat the oil in a large frying pan and brown the pork on all sides. Place in a baking dish and roast in the oven for 20-25 minutes, depending on the thickness of the meat.
• While the pork is roasting, to the unwashed frying pan, add the sherry and stock and bring to the boil until reduced by about one quarter. Add the orange juice and rind and redcurrant preserves and simmer gently until dissolved. Taste for seasoning and add salt and pepper and finally the sage. The sauce should be thin and slightly syrupy.
• When the pork is done, allow to rest for 10 minutes before slicing into medallions.
• Serve.

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Pat meat mixture into an ungreased 9x5-in. loaf pan. Bake, uncovered, at 350° for 50 minutes., Combine the ketchup, brown sugar, mustard and nutmeg; spread over top. Bake 15-20 minutes longer or until meat is no longer pink and a thermometer reads 160°. Let stand for 10 minutes before slicing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• In a bowl, lightly mix the beaten eggs, milk, bread crumbs, onion, salt, black pepper, and sage together until thoroughly combined. Gently work in the ground beef until mixed; press the meat mixture into the prepared loaf pan.
• Bake in the preheated oven until the loaf is no longer pink inside and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center of the loaf should read at least 160 degrees F (70 degrees C).
• While the meat loaf is baking, mix together the ketchup, brown sugar, and dry mustard powder in a bowl until the sugar has dissolved. When loaf is done, pull from the oven, and spread topping over the loaf. Return to oven, and bake until the topping is set, about 10 more minutes.

Steps:

• Mix all the ingredients together in a large bowl-I find this easier with clean hands.
• Place in a greased loaf tin and bake in a moderate (180c/350f) oven for 1 1/2 hours.
• Cover for first 1 1/4 hours with aluminum foil, then remove foil for final 15 minutes.
• Drain away any liquid at this time too.
• Allow to rest in the tin for about 10 minutes before slicing.
• Nice served with Evelyn/Athens Onion, Apricot and Raisin Relish.

Steps:

• Season chops with salt and cracked black pepper. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat and cook chops, turning once, until done, about 8 minutes. Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from orange. Remove chops to serving platter and keep warm.
• Melt remaining 1 tablespoon Spread in same skillet over medium-high heat. Add orange juice and bring to a boil, scraping brown bits from bottom of pan. Boil 1 minute or until mixture reduces slightly. Remove from heat and stir in sage and orange peel. Drizzle over chops.