Boneless Pork Glazed Wtomatillo Jelly Glaze Recipes

PORK LOIN ROAST WITH PEPPER JELLY GLAZE

Steps:

• To marinate pork: Combine olive oil, wine, oregano, thyme, garlic, salt and pepper in a sealable plastic bag. Add the pork to the marinade. Refrigerate for least 1 hour or for up to 24 hours.
• When ready to continue, preheat oven to 450°F. Line a large rimmed baking sheet with foil.
• To prepare glaze: Heat 1 tablespoon canola oil in a medium saucepan over medium-high heat. Add bell pepper, onion and carrot. Cook, stirring occasionally, until the onion begins to brown, 5 to 7 minutes. Add salt and cumin; cook for 1 minute. Add broth, pepper jelly and vinegar. Bring the mixture to a boil. Reduce heat to low and simmer for 10 minutes. Return the mixture to a boil and add cornstarch mixture; cook, whisking, until thickened, about 1 minute. Cover and remove from heat.
• To prepare pork: Remove the pork from the marinade (discard marinade) and season on all sides with seasoning blend. Heat 2 tablespoons canola oil in a large skillet over medium-high heat. Add the pork and cook, flipping occasionally, until browned on all sides, about 6 minutes total. Transfer to the prepared baking sheet. Roast for 10 minutes.
• Spoon 2 tablespoons of the glaze over the pork and continue roasting, spooning 2 tablespoons glaze over the pork every 10 minutes, until an instant-read thermometer inserted in the thickest part registers 145°F, 25 to 35 minutes more. Transfer the pork to a clean cutting board. Tent with foil and let rest for 15 minutes.
• Slice the pork and serve with the remaining glaze.

EASY GARLIC GINGER GLAZED STICKY PORK

Steps:

• In a liquid measuring cup or a small mixing bowl, whisk together the mild honey, sriracha, and rice wine vinegar. Set aside.
• Pour the oil into a heavy-bottomed skillet over medium high heat and swirl to coat. Let it heat until it is shimmering. While the oil heats, sprinkle the pork strips with kosher salt and black pepper then toss with your hands to distribute it evenly. Carefully add the pork to the pan, working in batches to avoid overcrowding the pan. Let the first side brown, flip the pieces with tongs or a spatula, and brown the second side. Transfer the pork to a plate.
• Return the pan to the heat and add in the garlic and ginger. Stir until fragrant, about 30 seconds.
• Raise the heat to high and pour in the sauce mixture and bring to a boil, stirring frequently. When the sauce is very bubbly and thickened like warm honey, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork. This can be served immediately over rice, noodles, or as finger food, or can be allowed to cool and be eaten cold.

SLOW-ROASTED HONEY GLAZED PORK RECIPE BY TASTY

Steps:

• In a large bowl, combine 1 cup (240 ml) of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
• Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
• Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
• Preheat the oven to 275ºF (140°C).
• On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet.
• Bake 1 to 1 ½ hours, depending on the weight of the pork.
• Raise the heat of the oven to 500ºF (260ºC).
• In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
• Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top.
• Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
• Remove the vegetables and pork from the tray, making sure to save all the juices.
• Slice the pork into ½-inch (2 ½ cm) slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork.
• Enjoy!

BONELESS PORK GLAZED W/TOMATILLO JELLY GLAZE

Steps:

• SALSA: Remove husks from tomatillos and wash them. Cut them in half and lay on a baking pan. Cut pablano and jalapeno in half, remove seeds and place on baking pan. Remove skin from onion, quarter and place on baking pan. Place two cloves of garlic, SKINS ON, also on baking pan.
• Drizzle with a little olive oil and place under low heat broiler for about 7-10 until they start charring. Once cooled, remove skin from garlic, place all veggies in food processor with pinch of salt and cilantro. Puree. Refrigerate. Make approx. 4 c. To thin out, add water to processor.
• GLAZE: Add 1/2 c. of salsa, 1/2 c. sugar free apricot jelly to small sauce pan, stir. Heat on very low heat until jelly is melted.
• PORK S: Add about 2 tbs. of olive oil to cast iron or oven proof skillet. Pat ribs dry with paper towel. Sprinkle liberally with Mrs. Dash and pat, do this to both sides. Place in skillet and brown on each side. Using half the glaze, drizzle and brush over ribs.
• Place in a 325° oven on middle rack for 35 min. Remove, flip ribs over and drizzle and brush on remaining glaze. Return to oven on lowest rack and cook another 10 min. or until internal temp reaches 145°

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

PEPPER JELLY PORK

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk chili powder, black pepper, ground cumin, and salt together in a small bowl. Rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan.
• Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
• Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. Let pork rest for 5 minutes before slicing.

EASY GLAZED PORK CHOPS RECIPE BY TASTY

Steps:

• In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt).
• Rub the pork chops in the spices generously.
• Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a Tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don't add the brown sugar too early or else the sugar will burn and smoke up the room.)
• Bake at 350˚F (175˚C) for 15 minutes, making sure the pork chops are cooked through.
• Before serving, pour the glaze that's formed in the pan over the chops. Serve with your vegetables of choice.
• Enjoy!

CRISPY GLAZED PORK BELLY WITH AROMATIC LENTILS

Steps:

• To make pickling liquid: Put the brown sugar, bay leaves, salt, peppercorns, cloves, water and cider vinegar in a pot and bring to a boil, then reduce to a simmer.
• Put the pork belly into a pot of cold salted water and bring to a boil, skim the top of the water to remove the impurities, then reduce to a simmer for approximately 10 minutes. Strain the pork from the water and rinse.
• Put the pork belly pieces into the pickling liquid and simmer for approximately 30 to 45 minutes, until tender.
• Preheat the oven to 400 degrees F.
• Remove the pork belly from the pickling liquid and pat dry. In a large cast iron pan over medium heat, sear the pork belly, season with salt, and pepper, then put in oven. Continue to check on the pork belly constantly turning the pieces over to ensure all sides are crispy, remove from the oven.
• Strain 2 cups of pickling liquid in a small pan and reduce by 2/3, until the liquid achieves a thick syrup consistency. Put the reduced pickling liquid, now a glaze, in a bowl and coat the crispy pork belly.
• Spoon the Aromatic Lentils and Sauteed Mushrooms, recipe follows in the center of the serving plate, then scatter the crispy glazed pork belly around the aromatic lentils and serve immediately. Serve with Baked Eggs, if desired, recipe follows.
• Mushrooms:
• Put the oil and butter in a saute pan over medium-high heat. Once the butter has melted, add the crimini mushrooms, garlic, and thyme, saute until golden brown, approximately 5 minutes. Add the balsamic vinegar, season with salt and pepper, toss and remove from heat. Reserve the mushrooms to add to the cooked lentils.
• Put the lentils, shallots, garlic, thyme, bay leaves, and water in a pot, bring to a boil, cover and reduce to a simmer, cook until lentils are tender.
• Remove the bay leaves, garlic, and shallots, and set aside. Strain the lentils and put in a large bowl. Puree the garlic and shallots, and add back to the lentils and season with salt, and pepper. Add the sauteed mushrooms and diced tomatoes to the lentils. Toss and garnish with chives.
• Preheat the oven to 350 degrees F.
• Divide the vegetable oil and shallots evenly among 4 oven-proof wide-mouthed ramekins. Gently crack 2 eggs per ramekin. Divide the tomato, butter, and cream evenly among the ramekins. Season with salt, and pepper, and put in the oven for approximately 8 to 10 minutes, until eggs whites have set.
• Carefully, remove the ramekins from the oven and garnish with fresh sliced chives and serve immediately with toast.

CHILE-GLAZED PORK CHOPS WITH FRESH TOMATILLO SAUCE

Steps:

• Slather both sides of the pork chops with the chile paste and place in a large resealable plastic bag. Allow to marinate in the refrigerator for at least 10 minutes (and up to a few hours).
• Leave a light coating of the chile paste on the pork chops and season with salt and pepper. Place a large, well-seasoned cast-iron or nonstick skillet over medium-high heat, and add the olive oil. When the oil is hot, add the pork chops in a single layer and sear for 2 minutes on each side, or until the meat turns golden brown.
• Pour in enough beer to barely cover the chops. Cover the pan (top with a piece of aluminum foil large enough to cover the pan if yours does not have a lid) and decrease the heat to a simmer. Cook for 15 minutes. Turn the pork chops over and cook for another 15 minutes.
• Uncover the skillet and increase the heat to medium-high. Allow the liquid to reduce almost completely, flipping the pork chops over every few minutes to ensure that both sides become glazed with the reduced sauce. This should take about 10 minutes.
• Serve warm with tomatillo sauce.
• INGREDIENTS
• Pork Chops
• Because bone-in pork chops are more flavorful than boneless chops, I prefer them in this recipe. But feel free to use either one. I also like to use the thick cuts, but the thin ones also work well. Just make sure to decrease the braising time if you are using thin cuts because they will cook in less time.
• TECHNIQUES
• Braising the Pork Chop
• Braising is a technique used to tenderize tough cuts of meat. The meat is first seared to develop a nice golden crust, then simmered in a liquid to cook it through without drying it out. You will find variations of this technique throughout the meat recipes in this book, as Mexican cooking tends to use tougher (and tastier) cuts of meat.
• ADVANCE PREPARATION
• The red chile paste and tomatillo sauce can be made well in advance (up to 3 days before). Once the pork chops are braised, they can be held, covered, in a warm (250°F) oven for about 1 hour before serving.

BONELESS PORK LOIN WITH RED WINE CRANBERRY GLAZE

Steps:

• In a medium saucepan over medium heat, bring the salt, sugar and 2 cups water to a boil and simmer until salt and sugar dissolve. Remove pan from heat. Add juniper, sage and red pepper flakes. Let steep 5 minutes. Pour 4 to 5 cups water and 2 cups ice into the brine. When brine is chilled, submerge chops into mixture for at least 6 hours and up to overnight, refrigerated. When ready to cook, preheat oven to 350 degrees F. Remove pork from liquid and pat dry. Heat oil in a medium saute pan over medium heat. Cook pork until nicely caramelized about 6 minutes per side. Remove to oven to cook through completely, about 10 minutes. Let rest 5 minutes before slicing.
• Serve with Red Wine Cranberry Glaze.
• Combine all ingredients into a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and reduce liquid by half.
• Yield: 2 cups

JALAPEñO-BALSAMIC GLAZED PORK CHOPS

Steps:

• 1. Place a large cast iron or heavy skillet in cold oven. Preheat oven to 400°F. For the glaze, place jelly in a small saucepan or microwave-safe container. Heat just until melted; remove from heat. Stir in vinegar, garlic, rosemary and cumin, set aside.
• 2. Season chops with salt and pepper to taste. Remove skillet from oven. Add oil and chops; cook chops 45 seconds per side to sear. Return pan to oven; bake 10 to 15 minutes or until an instant-read thermometer registers 140°F. Remove pan from oven.
• 3. Spoon glaze over chops and return to oven. Turn off oven; let chops stand in hot oven 5 minutes. Remove from oven, and serve.

SWEET GLAZED PORK

Steps:

• Mix the five-spice powder, honey and enough orange juice to loosen, then smear over the chops. Leave to marinate for 10 mins.
• Heat grill to medium, then grill the chops for 4-5 mins on each side, basting with any leftover glaze, until cooked through.
• Steam the heads of bok choi for 2 mins until wilted. Serve with the pork chops, drizzled with any juices and glaze from the grill pan.

JALAPENO JELLY-GLAZED PORK CHOPS

Steps:

• Preheat oven to 425°. Place green beans in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast 15-20 minutes or until tender and lightly browned, stirring occasionally., Meanwhile, sprinkle pork chops with the remaining salt and pepper. Place a large nonstick skillet coated with cooking spray over medium heat. Add chops; cook, uncovered, 4 minutes. Turn chops over; spread tops with half of the jalapeno jelly., Cook, uncovered, 2-3 minutes longer or until a thermometer reads 145°. Turn chops over; spread tops with remaining jelly. Let stand 5 minutes. Serve with green beans.