Marmalade Pork Recipes

SPICY & STICKY MARMALADE PORK

Steps:

• Heat the oil in a frying pan over a medium heat and gently fry the onion, garlic and chile flakes for 5 minutes until soft.
• Move the onion to the side of the pan and increase the heat. Add the pork strips and fry until browned all over - keep stirring the onion to prevent it catching. Add the marmalade and 80 to 100 milliliter (scant 1/2 cup) water and stir to create a sauce; bring to a steady simmer.
• Add the greens, cover and cook for 2 to 3 minutes until the greens are wilted and the pork is tender and sticky.

PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE

Steps:

• Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
• Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
• Remove the cover and allow the meat and juices to stand for 10 minutes.
• To serve, slice the meat and drizzle with pan juices.
• If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.

MARMALADE PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork chops in a 9x13 baking dish. In a small bowl stir together the marmalade and soy sauce. Pour over the chops. Cover with foil and bake for 1 hour.

MARMALADE GLAZED PORK ROAST

Steps:

• Adjust oven rack to middle position and heat oven to 375 degrees.
• Place pork in center of a large roasting pan and season liberally with salt and pepper.
• Combine marmalade and rosemary in a bowl.
• Spread half of marmalade mixture on pork.
• Add orange juice and olive oil to remaining marmalade mixture.
• Toss parsnips and onions with 2 TBS of the mixture and season with salt and pepper.
• Arrange vegetables around pork.
• Roast until instant-read thermometer inserted in the thickest part of the meat registers 120 degrees, 30 minutes or so.
• Pour remaining marmalade mixture over pork, increase oven temperature to 450 degrees, and roast until thermometer reads 140 degrees, another 15-20 minutes.
• Transfer roast to cutting board and tent with foil.
• Toss vegetables and juices and redistribute evenly over pan bottom.
• Roast until juices thicken and vegetables caramelize, about 10 minutes.
• Slice pork and serve with roasted vegetables, pouring pan juice over meat.

MARMALADE PORK TENDERLOIN

Steps:

• Sprinkle the pork with 1/2 teaspoon salt and pepper. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° for 15 minutes. Combine marmalade, water, ginger and remaining salt; spoon over pork. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

PORK CHOPS WITH MARMALADE SAUCE

Steps:

• To make the marinade, in a small bowl, combine the marmalade, chili powder, salt, pepper, vinegar, mustard, olive oil, and garlic.
• Tenderize both sides of the pork with a fork, piercing the meat all the way through about 10 times per side. Place the pork in a large resealable plastic bag or a large bowl and add the marinade. Make sure the pork is coated on all sides. Refrigerate the pork for at least 3 hours and no more than 6 hours.
• Remove the pork from the refrigerator 30 minutes prior to grilling.
• Prepare your grill by scraping it, oiling it, and heating it to medium-high heat.
• Remove the pork chops from the marinade, reserving the marinade, and lay them in the center of the grill. Grill for 3 minutes. Turn the pork chops 45 degrees and grill for another 3 minutes. Flip the pork chops and grill for 3 minutes before turning 45 degrees and cooking an additional 3 minutes for medium. A meat thermometer inserted in the thickest part of the meat should read 125˚F.
• Transfer the pork chops to a cutting board to rest while you make the sauce. Pour the reserved marinade into a medium skillet. Add the stock and bring to a boil. Boil for 3 minutes.
• To serve, slice the pork into 1/2-inch-thick slices and drizzle the sauce on top.

SLOW-COOKER MARMALADE-AND-VINEGAR PORK

Steps:

• Very generously season pork with coarse salt and place in a 5- to 6-quart slow cooker. In a small bowl, mix together fennel seeds, red-pepper flakes, marmalade, vinegar, rosemary, and garlic; pour over pork. Cover and cook on low until meat is pull-apart tender, about 8 hours.
• Meanwhile, combine couscous, 1/2 teaspoon coarse salt, and oil in a bowl; add boiling water. Stir, cover, and let stand 10 minutes. Fluff with a fork; stir in chopped watercress.
• Transfer pork to a large bowl with a slotted spoon. Strain sauce through a fine sieve, discarding solids. Skim fat from surface of sauce.
• Spoon pork and sauce over couscous in serving bowls. Sprinkle flaky salt over pork, and top with watercress sprigs. Squeeze orange wedges over dish and serve immediately.

PORK CHOPS WITH ORANGE GLAZE

Steps:

• In a small saucepan, combine the cornstarch, ginger, soy sauce and water until smooth. Stir in the marmalade, lime juice, oil and garlic until blended. Bring to a boil; cook and stir mixture for 1-2 minutes or until thickened. , Place the pork chops in a greased 8-in. square baking dish. Spoon glaze over pork, turn to coat. Top with the lime slices. Bake, uncovered, at 400° for 30-40 minutes or until pork juices run clear.