Porkroastwithanorangeglazesouthernlivingmagazine Recipes

Steps:

• Place roast on a rack coated with cooking spray in roasting pan. Rub roast with salt and pepper and set aside.
• Heat marmalade in microwave on high 10 seconds or till melted. Add mustard and rosemary, stirring till blended. Brush mixture over roast.
• Bake at 425°F for 45 minutes (or until meat thermometer registers 155 degrees).
• Remove roast from pan, cover with foil and let stand for 10 minutes. Meanwhile, place roasting pan on stove top over medium heat and sprinkle flour over juices. Gently and constantly whisk and cook for 1 minute.
• Add broth, and cook 5 more minutes, whisking constantly until mixture thickens. Serve with sliced pork.

Steps:

• Preheat oven to 400 degrees F.
• Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins).
• In an electric mixer, fitted with paddle attachment, combine the butter and sugar.
• Beat until smooth.
• Add the eggs and yolks, 1 at a time, and continue to beat until incorporated.
• Add the orange zest and vanilla.
• Add the flour and salt, 1/2 cup at a time until the batter is smooth.
• Spoon 1/3 cup of the batter into the prepared pans.
• Bake for 15 to 20 minutes or until the top of the cake domes are slightly golden.
• Remove from the oven and cool slightly.
• Unmold the cakes onto wire racks.
• In a small mixing bowl, combine the confectioner's sugar and orange juice together.
• Whisk until smooth.
• Place the wire racks over a baking sheet, lined with parchment paper.
• Drizzle the glaze over each cake.
• Sprinkle the top of each cake with the almonds.
• Cool the cakes at room temperature.
• Place the cakes on a serving platter and serve.

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

Steps:

• Preheat oven to 325°F. and have ready an ungreased 10-inch tube pan (about 4 inched deep) with a removable bottom.
• In a small bowl whisk together flour, cocoa powder, and 1/2 cup sugar. In a large bowl with an electric mixer beat whites with salt on medium speed until white, opaque, and beginning to hold their shape. Gradually add the remaining 3/4 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks. Beat in vanilla.
• Sift one third cocoa mixture over whites and fold in gently but thoroughly, scraping bottom of bowl to prevent lumps. Sift and fold in remaining cocoa mixture, half at a time, in same manner and pour batter into pan. With a knife, make series of side by side chops in batter to remove air bubbles and smooth top. Bake cake in middle of oven 40 to 45 minutes, or until firm to the touch. Invert cake over neck of a bottle and cool completely.
• Run a thin knife around edge of cake and remove side of pan. Run knife under bottom of cake and around center tube to loosen cake and invert cake onto a rack.
• While orange glaze is still warm, quickly pour over cake, spreading evenly over top with a spatula and allowing excess to drip down outside. (Alternatively, spoon glaze into a plastic bag and squeeze into one corner. Snip off corner to make small hole in bag and streak glaze over cake from center outward.)
• While glaze is still wet (to avoid cracking), transfer cake to a platter. When glaze is set, cover cake loosely with plastic wrap or place under a cake dome and keep at room temperature until ready to serve.
• If cake is kept more than 1 day (before or after serving), it should be wrapped in plastic wrap and frozen. Bring cake to room temperature before serving.

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:

• Preheat oven to 350 degrees.
• Place the pork loin on a rack in a shallow roasting pan. Brush meat with the olive oil and then sprinkle with salt, pepper and rosemary. Pour the wine and water into the roasting pan. Roast for 1 hour.
• Remove the pan from the oven and spoon 1/2 cup of pan drippings into a small bowl. Add the marmalade and mix well. Pour this mixture over the meat and return it to the oven.
• Continue roasting the meat for 35 to 45 minutes, basting it 2 to 3 times with the pan drippings, until a meat thermometer reaches 160 degrees F.
• Let the meat rest 15 minutes before serving. Skim any fat from the pan drippings and serve with the roast.