PORK LOIN WITH CRANBERRIES AND ORANGE RECIPE - (4.4/5)
Provided by á-466
Number Of Ingredients 8
Steps:
- 1. Dry pork with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown pork well on all sides, 7 to 10 minutes. 2. Stir cranberry sauce, cranberries, orange juice, orange zest, and cinnamon into slow cooker. Nestle browned pork into sow cooker. Cover and cook until pork is tender and registers 140 to 145 degrees on instant-read thermometer, about 4 hours on low. 3. Transfer pork to cutting board, tent loosely with aluminum foil, and let rest for 10 minutes. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Discard orange zest. Transfer braising liquid to saucepan and simmer until reduced to 2 cups, about 12 minutes. Season with salt and pepper to taste. 4. Remove twine from pork, slice into 1/2-inch-thick slices, and arrange on serving platter. Spoon 1 cup sauce over meat and serve with remaining sauce.
PORK TENDERLOIN WITH CRANBERRY-ORANGE RELISH
I like how grilled pork and fruit bring out the best in each other. If you have leftover relish, break out the tortilla chips! -Cindy Esposito, Bloomfield, New Jersey
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- To make relish, pulse cranberries in food processor until finely chopped. Combine with next seven ingredients. Reserve 1/2 cup relish for grilling; cover and refrigerate the rest., Brush tenderloins with olive oil; sprinkle with salt and pepper. Grill, covered, over direct heat 12-15 minutes, turning occasionally and spooning with reserved relish, until thermometer reads 145°. Let stand 10-15 minutes. Discard used relish. Slice meat; serve with refrigerated relish.
Nutrition Facts : Calories 319 calories, Fat 9g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 366mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 2g fiber), Protein 34g protein.
PORK LOIN WITH CRANBERRIES AND ORANGE, CROCK POT
when choosing the pork loin, choose the blade end. Be sure to choose a fatter shorter loin over the longer skinnier ones. Look for 4 1/2 to 5 pound pork loin roast that is wide and short and steer clear from those that are long and narrow. Narrow pork loins don't fit as easily into a slow cooker and are prone to overcook and...
Provided by Lynnda Cloutier
Categories Pork
Number Of Ingredients 8
Steps:
- 1. dry pork with paper towels and season with salt and pepper. Heat oil in a large skillet over medium-high heat until just smoking. Brown pork well on all sides, 7 to 10 minutes.
- 2. Stir cranberry sauce, cranberries, orange juice, orange zest, and cinnamon into slow cooker. Nestle browned pork into slow cooker. Cover and cook until pork is tender and registers 140 to 145° instant read thermometer, about four hours on low
- 3. Transfer pork to cutting board, tent loosely with foil, and let rest for 10 minutes. Let liquid settle for five minutes, then remove fat from surface using large spoon. Discard orange zest. Transfer braising liquid to pan and simmer until reduced to 2 cups, about 12 minutes. Season with salt and pepper to taste. Remove twine from pork, slice into 1/2 inch thick slices and arrange on a serving platter. Spoon 1 cup sauce over meat and serve with remaining sauce.
INSTANT POT® ORANGE-CRANBERRY-BALSAMIC PORK LOIN
Succulent pork is cooked quickly in the Instant Pot® with a warm and aromatic sauce. We enjoy this with egg noodles or rice.
Provided by lutzflcat
Categories Meat and Poultry Recipes Pork
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Season pork loin with salt and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute. Heat olive oil until hot. Add pork loin and brown on each side for a total of about 5 minutes. Remove pork loin and set aside. Add balsamic vinegar to the pot and stir to deglaze, scrapping up all the browned bits.
- Whisk 1/2 cup water and flour together in a small bowl and add to the Instant Pot®, stirring until smooth. Mix in cranberries, orange juice, 1/2 cup water, brown sugar, orange marmalade, jalapeno, 1/2 teaspoon salt, and cloves. Set pork loin on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; Set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove the pork from the pot, cover with aluminum foil, and let meat rest for 5 minutes. Puree the cranberries using an immersion blender until smooth, or leave them whole if you prefer a chunky sauce.
Nutrition Facts : Calories 402.9 calories, Carbohydrate 36 g, Cholesterol 73.4 mg, Fat 17.8 g, Fiber 1.5 g, Protein 24.9 g, SaturatedFat 5.4 g, Sodium 289.9 mg, Sugar 30.2 g
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- Preheat the oven to 350 F. Rub salt, pepper and olive oil all over the roast. Place in a cast iron pan or roasting pan. Roast for 30 minutes.
- While the roast is in the oven, combine the cranberry sauce, butter, brown sugar, apple cider vinegar, orange juice and zest, dry mustard and rosemary in a medium saucepan and whisk over medium-low heat until butter is melted. Simmer for 10 minutes. Remove the rosemary and take off heat.
- Baste the roast with the glaze and return to the oven. Bake another 15 minutes and brush with more glaze.
- Stick a meat thermometer into the center and return to the oven for a final 5-15 minutes, or until the thermometer registers 145 F.
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