Orange Sesame Pork Recipes

ORANGE-SESAME PORK CHOPS WITH TERIYAKI WHOLE-WHEAT NOODLES

Steps:

• Bring a large pot of salted water to a boil for pasta, and cook pasta to al dente.
• While pasta cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Season chops with salt and pepper and cook 6 minutes on the first side, 4 to 5 on the second. Remove chops to a plate and reserve, cover with foil. Add 3 tablespoons orange marmalade, a couple tablespoons teriyaki sauce and a 1/4 cup of water to the pan, bring the sauce to a bubble and combine 1 minute, stir in sesame oil remove from heat.
• While the chop cooks, heat a second skillet with 3 tablespoons oil over medium high heat. Stir-fry the scallions and edamame a couple of minutes. Drain pasta and toss with scallions and edamame and remaining teriyaki sauce, about 1/4 cup. Sprinkle noodles with sesame seeds, if desired.
• Slice pork or leave chop whole and top with orange-sesame glaze. Serve teriyaki noodles alongside.

SESAME PORK ROAST

Steps:

• Cut roast in half and place in a bowl. In a separate bowl or shallow dish, combine the water, soy sauce, sesame seeds, molasses, vinegar, onions, garlic powder and cayenne. Pour half over the roast. Turn to coat. Cover and refrigerate roast overnight. Cover and refrigerate remaining marinade. , Drain roast, discarding marinade. Place roast in a 5-qt. slow cooker; add the reserved marinade. Cover and cook on high for 1 hour. Reduce temperature to low; cook until meat is tender, 8-9 hours longer. , Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with meat. If desired, sprinkle with additional sesame seeds.

ORANGE SESAME PORK

Steps:

• Preheat the oven to 425°F. Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray.
• In a small bowl, stir together the vinegar, soy sauce, orange juice concentrate, garlic, and red pepper flakes.
• Tucking any thin ends under so they cook evenly, put the pork in the baking pan so the pieces do not touch. Pour the vinegar mixture over the pork.
• Roast for 10 minutes. Turn over. Roast for 10 to 15 minutes, or until the internal temperature registers 150°F on an instant-read thermometer or is slightly pink in the very center. While the pork cooks, if the sauce appears to be burning (it may in corners or in dark pans), tilt the pan and loosen and stir the thicker sticky substances. Add the water if needed.
• Meanwhile, in a small skillet, dry-roast the sesame seeds over low heat for about 2 minutes, or just until fragrant and golden, stirring frequently. Watch carefully so they don't get too brown. Pour onto a small plate.
• Transfer the pork to a cutting board. Let stand for about 10 minutes. The pork will continue to cook during the standing time, reaching about 160°F. Cut diagonally, making long, thin slices. Refrigerate half the pork (12 ounces) in an airtight container for use in Cook's-Choice Fried Rice. Transfer the remaining pork to plates. Spoon the pan juices over the pork. Sprinkle with the sesame seeds.
• (Per Serving)
• Calories: 143
• Total Fat: 3.0g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.0g
• Cholesterol: 74mg
• Sodium: 208mg
• Carbohydrates: 3g
• Fiber: 0g
• Sugars: 2g
• Protein: 25g
• Dietary Exchanges
• 3 Very Lean Meat