Pork Orange And Sage Meatloaf Recipes

PORK, ORANGE AND SAGE MEATLOAF

Steps:

• Mix all the ingredients together in a large bowl-I find this easier with clean hands.
• Place in a greased loaf tin and bake in a moderate (180c/350f) oven for 1 1/2 hours.
• Cover for first 1 1/4 hours with aluminum foil, then remove foil for final 15 minutes.
• Drain away any liquid at this time too.
• Allow to rest in the tin for about 10 minutes before slicing.
• Nice served with Evelyn/Athens Onion, Apricot and Raisin Relish.

CLASSIC MEATLOAF

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
• Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
• Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
• Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.

HASLET ( GROUND PORK AND SAGE MEATLOAF)

Steps:

• Soak cubed bread in enough water or milk to cover.
• When soft, squeeze out excess moisture.
• Mix the bread, pork, onion, sage, salt, and pepper.
• Mince mixture in a food processor.
• Lightly grease a loaf tin.
• Place mixture in tin, pressing down firmly and evenly.
• In a preheated 375F oven, bake 1 1/2- 2 hours.
• If top browns too quickly, slip aluminum foil over the tin.
• Let stand in the tin 10- 15 minutes, then turn onto a rack to cool completely.

SAGE MEAT LOAF

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Pat meat mixture into an ungreased 9x5-in. loaf pan. Bake, uncovered, at 350° for 50 minutes., Combine the ketchup, brown sugar, mustard and nutmeg; spread over top. Bake 15-20 minutes longer or until meat is no longer pink and a thermometer reads 160°. Let stand for 10 minutes before slicing.

ORANGE-SAGE PORK CHOPS

Steps:

• Season chops with salt and cracked black pepper. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat and cook chops, turning once, until done, about 8 minutes. Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from orange. Remove chops to serving platter and keep warm.
• Melt remaining 1 tablespoon Spread in same skillet over medium-high heat. Add orange juice and bring to a boil, scraping brown bits from bottom of pan. Boil 1 minute or until mixture reduces slightly. Remove from heat and stir in sage and orange peel. Drizzle over chops.

SAGE MEAT LOAF

Steps:

• Preheat oven to 350°F.
• Crush saltine crackers in ziplock bag with mallet or rolling pin until finely crushed.
• Combine the first 9 ingredients together in a large bowl and mix well with your hands.
• Place and form meat loaf into a greased 9x5 loaf pan.
• Bake uncovered for 50 minutes.
• Combine sauce ingredients and spread over top of meat loaf.
• Bake 15-20 minutes longer, until thermometer reads 160°F
• Let meat stand for 10 minutes before slicing.
• Enjoy!

PORK TENDERLOIN WITH ORANGE AND SAGE

Steps:

• Preheat the oven to 400°F
• Heat the oil in a large frying pan and brown the pork on all sides. Place in a baking dish and roast in the oven for 20-25 minutes, depending on the thickness of the meat.
• While the pork is roasting, to the unwashed frying pan, add the sherry and stock and bring to the boil until reduced by about one quarter. Add the orange juice and rind and redcurrant preserves and simmer gently until dissolved. Taste for seasoning and add salt and pepper and finally the sage. The sauce should be thin and slightly syrupy.
• When the pork is done, allow to rest for 10 minutes before slicing into medallions.
• Serve.