Orange Juice Glazed Bacon Recipes

ORANGE-GLAZED PORK LOIN

Steps:

• Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour. , Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. , Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.

BACON WITH CITRUS GLAZE

Steps:

• Preheat oven to 400 degrees. Lay bacon on a baking sheet. Juice oranges into a small saucepan, and add cane syrup. Cookover medium heat until glaze is thick enough to coat theback of a spoon, about 8 minutes.
• Brush some glaze over the bacon, and bake for 10 minutes.Brush with more glaze. Continue to bake until golden,about 15 minutes more (10 minutes if using regular bacon).Brush bacon with remaining glaze, and transfer to a parchment-or paper-towel-lined plate to drain before serving.

BACON MONKEY BREAD WITH ORANGE GLAZE

Steps:

• For the sweet dough: Heat the milk in a small saucepan over medium-high heat until it just starts to simmer, about 4 minutes. Remove from the heat. Stir in the butter and granulated sugar until melted. Set aside to cool.
• Put the warm water in a small liquid measuring cup and stir in the yeast. Let it sit until foamy, about 5 minutes.
• Combine the milk mixture, yeast mixture, eggs, salt and half the flour in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until smooth, about 2 minutes. Slowly add the remaining flour, mixing until a smooth ball forms. Increase the speed to medium-high and continue to knead the dough until very smooth and elastic, about 5 minutes. Coat a large bowl with nonstick cooking spray, then place the dough inside. Cover with plastic wrap and let it rise in a warm place until doubled in size, 60 to 75 minutes.
• For the bacon and assembly: Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes. Transfer to a paper-towel-lined plate to drain. Reserve the bacon drippings. Chop the cooked bacon into 1/2-inch pieces.
• Stir together 4 tablespoons of the butter and the brown sugar in a small bowl until combined. Spray a 3-quart Bundt pan with nonstick cooking spray, then use a pastry brush to brush the butter-sugar mixture all over the inside of the pan.
• Punch down the dough and invert it onto a worksurface lightly dusted with flour. Cut the dough into 1-inch pieces, then roll into balls (about 36 balls). Microwave the remaining 8 tablespoons butter in a medium microwave-safe bowl until melted, about 1 minute. Add the reserved bacon drippings to the butter and stir to combine. Stir together the granulated sugar, cinnamon and orange zest in another medium bowl. Roll each dough ball first in the melted butter, then coat in the cinnamon-sugar mixture. Layer in the prepared pan, scattering some of the chopped bacon as you go between the layers. Cover with plastic wrap and let it rise in a warm place until almost doubled in size, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Cover the pan with foil and bake until the edges are lightly browned and the dough has puffed and started to set, about 30 minutes. Uncover and bake until well browned and cooked through, about 20 minutes more.
• Let it sit 15 minutes, so it has time to cool slightly, then run a small offset spatula around the edges of the pan and invert the monkey bread onto a serving platter.
• For the orange glaze: Meanwhile, whisk the confectioners' sugar, milk, orange juice and zest together in a small bowl until smooth; it should be thick but pourable. Drizzle over the monkey bread or serve on the side for dipping if desired.

EASY GLAZED BACON

Steps:

• Preheat oven to 350°. Place bacon on a rack in an ungreased 15x10x1-in. baking pan. Bake 10 minutes; drain. , Combine brown sugar, wine and mustard; drizzle half over bacon. Bake 10 minutes. Turn bacon and drizzle with remaining glaze. Bake 10 minutes or until golden brown. Place bacon on waxed paper until set. Serve warm.

ORANGE JUICE GLAZED BACON

Steps:

• Place bacon on a rack in an ungreased 15x10-inch baking pan. Bake at 350 degrees for 10 minutes; drain. Combine brown sugar, orange juice and mustard; pour half over bacon. Bake for 10 minutes. Turn bacon and drizzle with remaining glaze. Bake 15 minutes longer or until golden brown. Place bacon on waxed paper until set. Serve warm. Makes 8 servings.

"BISCUITS AND GRAVY" - ORANGE-GINGER BISCUITS WITH SCALLION-PORK SAUSAGE GRAVY, SESAME MUSTARD GREENS AND SOY-GLAZED BACON

Steps:

• Preheat the oven to 425 degrees F. Line 2 sheet pans with silicone baking mats.
• For the bacon: Combine the orange juice, vinegar, soy sauce, brown sugar, star anise and allspice in a small saucepan over medium-high heat and reduce by half. In the meantime,
• spread the bacon strips onto 1 prepared sheet pan in a single layer. Bake until crispy, 10 to 15 minutes. Pour the glaze over the bacon and cook another 10 minutes.
• For the biscuits: In a food processor, combine the flour, sugar, salt, baking powder and butter. Pulse 2 to 3 times until the butter is roughly incorporated. Set aside.
• Combine the buttermilk, egg, ginger and orange zest. Mix the wet and dry ingredients until just combined. Dump onto a floured surface and pat down into a square, about 1 inch high. Cut into desired shapes and place the other prepared sheet pan. Brush the top of each biscuit with buttermilk. Bake until the biscuits are a light golden brown, 8 to 10 minutes.
• While the biscuits are cooking, start the gravy. Remove the casings from the sausage links. Heat a skillet over medium-high heat and saute the sausage, breaking it up in the pan until fully cooked.
• In the meantime, in a saucepan, melt the butter over low heat. When melted, vigorously whisk in the flour. Continue to whisk the roux on medium heat for about 3 minutes. Add 2 cups chicken stock to the roux. Continue whisking until shimmering. If the gravy is too thick, add more stock until it reaches the desired consistency. Once at the desired consistency, add the sesame oil and chopped scallions. Add the sausage and season with salt and pepper. Hold warm over low heat.
• For the mustard greens: In a large saute pan, heat the sesame oil and butter. When the butter is melted and foamy, add the mustard greens. Cook on high heat until tender and the greens begin to crisp, 7 to 8 minutes. Season with salt and pepper.
• To serve, split open a biscuit, top with the gravy, follow with the mustard greens and garnish with a slice of the soy-glazed bacon.

BACON WRAPPED CITRUS SCALLOPS

Steps:

• Cut each bacon slice in half. Cook over medium heat 5-6 minutes.
• Wrap each scallop in a bacon piece.
• In a saucepan over medium-high heat, bring syrup to a boil. Cook, uncovered, about 5 minutes, until reduced to about 2/3 cup.
• Remove from heat. Add butter, orange juice, and orange peel and stir until butter is melted and mixture is combined.
• Coat grill rack with cooking spray. Heat grill to a medium-high heat (350-400 degrees).
• Using 6 skewers, thread 4 wrapped scallops onto each skewer (if using wooden, soak in water for about 30 minutes first). Brush syrup mixture over scallops.
• Grill scallops for 4-6 minutes, turning once or twice, until scallops are opaque and bacon is crisp.

BRUSSELS SPROUTS WITH ORANGES AND BACON

Steps:

• Preheat oven to 425 degrees. Brush a rimmed baking sheet generously with oil. Add oranges, in a single layer, turning to coat. Season with salt and drizzle with 1 tablespoon oil; roast 15 minutes. Add bacon and roast until crisp, about 12 minutes.
• Toss brussels sprouts with remaining 4 tablespoons oil; season with salt. Add to baking sheet; toss to combine. Roast, tossing once, until sprouts are tender and browning at edges and oranges are deeply caramelized, 25 to 30 minutes more.

ORANGE-GLAZED CARROTS WITH BACON

Steps:

• Cut tops off carrots. Coarsely chop enough tops to measure 2 Tbsp.; reserve for later use. Peel carrots; cook in boiling water in Dutch oven 5 to 10 min. or until crisp-tender. Drain carrots, reserving 1/2 cup cooking water.
• Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 2 Tbsp. drippings. Wipe skillet with paper towel.
• Bring reserved cooking water and orange juice just to boil in same skillet. Add dry gelatin mix; stir 2 min. until completely dissolved. Add reserved bacon drippings and carrots; cook 2 to 3 min. or until carrots are glazed and tender, stirring frequently. Stir in orange zest.
• Transfer carrots and sauce to platter. Crumble bacon; sprinkle over carrots. Sprinkle with chopped carrot tops.