GRILLED ORANGE-CHIPOTLE PORK RECIPE
Try our Healthy Living Grilled Orange-Chipotle Pork Recipe this summer! Orange marmalade and adobo sauce help give this chipotle pork recipe its flavor.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Mix dressing, marmalade and chipotle peppers. Reserve 1/4 cup dressing mixture.
- Grill meat, bell peppers and onions 10 min. or until meat is done (145ºF), turning occasionally and brushing with remaining dressing mixture for the last 2 min. Remove meat and vegetables from grill; let meat stand 5 min. Meanwhile, cut bell peppers into strips and onions into thinner wedges; place in medium bowl. Add reserved dressing mixture; toss to coat.
- Cut meat into 6 pieces; place over rice. Top with vegetable mixture and sour cream.
Nutrition Facts : Calories 390, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
CHIPOTLE ORANGE GLAZED PORK CHOPS
Steps:
- In a small bowl combine the maple syrup, orange juice concentrate and chipotle.
- Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.
Nutrition Facts : Calories 270 calorie, Fat 9 grams, SaturatedFat 3.5 grams, Cholesterol 90 milligrams, Sodium 390 milligrams, Carbohydrate 10 grams, Fiber 0 grams, Protein 34 grams
GRILLED ORANGE CHIPOTLE PORK FAJITAS
Pork and vegetables grill together which saves both energy and time.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Mix dressing, marmalade and peppers.
- Grill meat and vegetables 15 min. or until meat is done (135ºF), turning occasionally and brushing generously with dressing mixture for the last 3 min. Remove meat and vegetables from grill; let meat stand 5 min. Meanwhile, cut peppers into strips and onions into thinner wedges.
- Cut meat into thin strips; toss with vegetables. Spoon onto tortillas; top with cheese. Roll up.
Nutrition Facts : Calories 460, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 90 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
GRILLED PORK TENDERLOIN WITH CHIPOTLE ORANGE SAUCE
Make and share this Grilled Pork Tenderloin With Chipotle Orange Sauce recipe from Food.com.
Provided by William Uncle Bill
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the pork tenderloin in a zip-loc bag.
- Add chipotle lime marinade to cover pork; seal bag and refrigerate for at least 4 hours or overnight to marinate.
- Melt the butter in a saucepan over medium-low heat.
- Add the minced onion and cook until the onion just begins to turn golden brown, about 10 minutes; stirring frequently.
- Add chicken broth, marmalade and chopped chipotle peppers and cook, stirring occasionally until reduced to about half its original volume, about 30 minutes.
- In a small bowl, mix together water and tapioca starch.
- Stir mixture into the sauce and continue to cook, stirring constantly until thickened and glossy, about 1 - 2 minutes.
- Season with salt and pepper.
- Keep warm or cover and refrigerate and reheat just before serving.
- When ready to cook the tenderloin, preheat the barbecue grill to medium heat.
- Remove the pork tenderloin from the marinade and place on the grill.
- Cook, turning to brown all sides, for 15 to 20 minutes or until a meat thermometer inserted into the thickest part of the meat and registers 150°F to 155°F
- Remove the meat to a cutting board and let rest for 5 minutes.
- Cut crosswise into medallions and arrange on a plate with some of the chipotle orange sauce spooned over.
- Cornstarch may be used instead of tapioca starch.
Nutrition Facts : Calories 334.6, Fat 12.6, SaturatedFat 6, Cholesterol 90.1, Sodium 646.8, Carbohydrate 29.9, Fiber 0.7, Sugar 25.5, Protein 26.2
GRILLED CHIPOTLE TENDERLOIN
Spicy Mexican-inspired marinade for an excellent grilled pork tenderloin. Serve as a main dish or slice as appetizers. This even tastes great cold.
Provided by newtx3
Categories World Cuisine Recipes Latin American Mexican
Time 6h50m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk cilantro, chiles, garlic, honey, lime juice, soy sauce, and cumin together in a bowl and pour into a resealable plastic bag. Add pork tenderloins, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 hours.
- Remove tenderloins from the marinade and shake off excess. Discard the remaining marinade and bring pork to room temperature, 20 to 30 minutes.
- Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
- Grill tenderloins on the preheated grill until slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 185.1 calories, Carbohydrate 16 g, Cholesterol 61.1 mg, Fat 3.4 g, Fiber 0.7 g, Protein 22.7 g, SaturatedFat 1 g, Sodium 324.9 mg, Sugar 13.2 g
PORK TENDERLOIN WITH ORANGE-CHIPOTLE SAUCE
I'm always on the lookout for pork recipes (DH won't eat chicken) and was thrilled when I found this in an old Bon Appetit magazine! Time indicated does not include marinade.
Provided by Galley Wench
Categories Pork
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Divide pork between 2 resealable plastic bags.
- Pour 1 cup orange juice and 1 teaspoon salt into each bag and seal.
- Turn to coat.
- Chill at least 3 hours, turning often.
- Melt butter in large saucepan over medium-high heat.
- Add shallots; saute until soft but not browned, about 2 minutes.
- Add wine; boil until reduced to glaze, about 10 minutes.
- Add 4 cups orange juice and broth; boil until reduced to 1 3/4 cups, about 45 minutes. (Can be prepared a day in advance and stored in refrigerator.).
- Prepare barbecue (medium-high heat).
- Drain pork; pat dry.
- Grill to desired doneness, turning often, about 18 minutes for medium.
- Transfer to work surface; tent with foil and let stand for 5 minutes.
- Meanwhile, bring sauce to simmer, mix in cilantro, chives and chipotle chiles.
- Slice pork.
- Serve with sauce.
Nutrition Facts : Calories 337.8, Fat 11.6, SaturatedFat 4.6, Cholesterol 110.9, Sodium 582.5, Carbohydrate 17.9, Fiber 0.3, Sugar 12.8, Protein 35.2
ORANGE-CHIPOTLE PORK CHOPS
These simple pork chops have a sweet but spicy flavor. This dish requires a flambe, but if you cannot (or are afraid to do so), you can always add the orange liqueur to the marinade before you reduce it, though the result is not quite the same. From Jaime Ernesto Arrieta, San Salvador, El Salvador.
Provided by lazyme
Categories Pork
Time 2h10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a blender or food processor, combine chipotles, salt and orange juice.
- Place in a shallow dish together with pork chops and marinate in the refrigerator for at least 1 hour.
- Take chops out of marinade; reserve marinade.
- Put marinade in a small saucepan and reduce until 1/3 of the liquid remains, about 10 to 15 minutes.
- In a frying pan, place pork chops and cook in medium-high heat until cooked through, about 15 minutes.
- Take chops out of the pan, and drain any excess oil.
- Put the pan on high heat and cook until no liquid remains and a glaze is formed on pan.
- Take pan away from the heat and put the pork chops back on the pan.
- Add the 1/4 cup orange liqueur and flambe.
- When the flames die out take chops out of the pan and keep warm.
- Put the pan back on the stove and add the reduced marinade.
- Heat until starting to boil.
- Put the chops in a serving platter and pour some sauce on top.
- Enjoy.
Nutrition Facts : Calories 251.9, Fat 14.3, SaturatedFat 4.9, Cholesterol 75, Sodium 145.3, Carbohydrate 6.5, Fiber 0.1, Sugar 5.2, Protein 23
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- Place 1/4 cup orange juice, olive oil, dark brown sugar, chipotles in adobo, adobo sauce, garlic, and salt in jar of a blender. Puree until chipotles and garlic are completely chopped.
- Place pork loin in large resealable plastic bag. Pour in orange-chipotle marinade, seal, and toss to thoroughly coat loin with marinade. Place in refrigerator and marinate for 6 hours to overnight, turning occasionally.
- Pour marinade from bag into small saucepan. Stir in remaining 1/2 cup of orange juice. Bring to boil over medium-high heat; reduce to heat to medium and cook until sauce has reduced in volume by half, about 15 minutes. Remove from heat and set aside.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Sear pork over hot side of grill until browned on all sides, about 4-5 minutes per side. Move pork to cool side of the grill and brush with orange-chipotle sauce. Cover grill and continue to cook until an instant read thermometer reads 140 degrees when inserted into the thickest part of the pork loin, 15 to 30 minutes longer. Remove from grill, let stand for 15 minutes; slice and serve with reserved orange-chipotle sauce.
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