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How To make Orange Glazed Pork Loin
4 lb Pork loin roast
3 tb Butter
1/2 c Lightly packed brown sugar
1 cn Frozen orange juice (6 oz)
1/2 c Water
2 tb Cornstarch
1 c Green grapes, seed/halved
1. Score fat on pork roast at 1-inch intervals. Place roast fat side up, on
grill directly over drip pan prepared from 3 thickness of heavy duty aluminum foil. Insert meat therometer through fat into very center of the meat. Place cover on kettle-type grill, adjust dampers, cook at low heat (approximately 350 degree) until meat thermometer register 170 degrees (allow 20 to 30 minutes per pound). Use a few mequite chips to add this pungent aroma to the meat.* 2. For sauce, heat butter in a 1-quart saucepan. Stir in brown sugar. Add orange concentrate and stir until smooth. Remove 1/4 cup sauce and baste roast during last 20 minutes of cooking time. 3. To complete sauce, stir water into cornstarch. Add gradually to remaining orange juice mixture. Cook, stirring constantly until thickened. Cook 8 minutes. Add grapes. Serve hot, with pork. *This recipe may be prepared in the oven. Use a 13 x 9 x 2 baking dish.
How To make Orange Glazed Pork Loin's Videos
Chili-Orange glazed Pork Roast Recipe
This weekends menu was a chili-orange glazed bone in pork loin. It was spicy with a hint of orange in it. This can be done on the grill or in the oven.
Chili-Orange Glaze
1 cup Chili Sauce
4 Tbsp Hoisin Sauce
2 Tbsp Sriracha Sauce
2 Tbsp Orange zest
4 tsp brown sugar
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Bourbon Glazed PORK LOIN Sous Vide! No experiment just THE BEST PORK LOIN EVER!
This glazed pork loin came out perfect! The combination of cooking it sous vide and making an amazing bourbon glaze for this pork loin was the best ever. I started off by using a 6lbs pork loin which I got in my local supermarket. The pork loin was some what lean but I could tell it was fresh. The pork loin was so good that I did not have to trim it at all it was ready to go right from the store.
I put my on rub together with another rub I had purchased from the store, it was just perfect. This rub was so good that we all ended up wanting more from this awesome cook. Not to mention the glaze which I pour it over the pork loin in the mid of the searing process. I used the searzall for searing together with another torch to keep things nice and fast. It really came out amazing and I hope you guys really enjoy this recipe.
HOW TO COOK BOURBON PORK LOIN SOUS VIDE
I cooked it for 10hrs @ (140°F / 60°C)
* for this cook I used the Sous Vide Supreme. Please use this link to learn more.
* INGREDIENTS * I used for this sous vide cook.
HOW TO MAKE BOURBON PORK LOIN SOUS VIDE
I used an 6 lbs. pork loin
BOURBON PORK LOIN RUB
1 tsp Onion Powder
1 tsp Black Pepper
1 tsp Garlic Powder
1 tsp Smoked Paprika
1 tsp Salt
1/2 tsp Chipotle Powder
1/2 tsp Cinnamon Powder
1/2 tsp Cumin Powder
1 tbs Brown Sugar Bourbon
1 tbs Brown Sugar
BOURBON GLAZE FOR PORK LOING
5 tbs Brown Sugar
1 lbs Butter
1 Cup Bourbon of you choice
HOW TO MAKE THE BEST PORK LOIN SOUS VIDE OF YOUR LIFE!
Watch the video of Sous Vide Everything(YouTube Channel) and find out!!! lol :-)
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THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator:
Anova Precision Cooker WiFi:
Sous Vide Supreme:
Sous Vide Container:
Sous Vide Container Cover:
Sealer:
Sealing Bags:
Little Sous Vide Weight:
Mini Weight:
Mini Hook Clips:
Large Clips:
Rib Rack:
Stainless Steel Searing Circle Grate:
Grate Inside Container: (mine is 10x15)
Sous Vide Rack System: (Choose the right size for you)
* TORCH SET UP *
Torch:
Searzall (Heating Lamp):
Touch Gas:
* SEARING GRATES *
Searing Grates:
Round Elevated Grate:
* KNIVES *
LIPAVI Damascus Chefs Knife:
LIPAVI Damascus Santoku:
Chef's Knife :
Chef's Knife Japanese:
Sushi Knife:
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Long Carving Knife:
Electric Knife Battery:
* SMOKER AND GRILL *
Smoker:
Wood Pellets:
Charcoal Grill:
Weber Griddle 1/2 Moon:
Cast Iron Griddle Round:
Heat Resistant Glove:
* OTHERS *
Blender:
Cutting & Serving Board:
Color Prep Board:
Granite Cutting Board:
Food Grade Gloves:
Bundt Cake Glass Pan:
Glass Mason Jars 8 Oz.:
Glass Mason Jars 4 Oz.:
Glass 7 Cup with Lid Container Kit:
Tongs Tweezers:
* VIDEO EQUIPMENT *
Camera:
Cam Mic:
Tripod & Fluid Head:
Voice Over Mic:
Acoustic Isolation:
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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Cranberry Glazed Pork Loin
Cranberry Glazed Pork Loin
3-pound Pork Loin, washed and patted dry
Make a rub with: 1 teaspoon Garlic powder
1 teaspoon Ground Ginger
2 teaspoons Salt
1 teaspoon Fresh Ground Pepper
2 tablespoons Brown Sugar
1 teaspoon Cayenne
1 to 2 tablespoons Olive Oil
Rub olive oil all over the pork loin then cover with the rub all over. Rub it in hence the name. Place in a baking dish and put in a 350-degree F oven to bake for 45 to 50 minutes or until an internal temperature of 145 to 150 degrees F.
While the loin is baking make the following Cranberry Glaze Recipe:
1 tablespoon Butter
1 Shallot, minced
1 teaspoon Garlic, minced
1/4 cup Red Wine, I use Cabernet Sauvignon
8-ounces Jellied Cranberry Sauce
In a saucepan melt butter and add shallot and garlic. Cook stirring about 3 to 5 minutes. Stir in the red wine and cranberry sauce. Continue to cook stirring until it reduces and thickens, approximately 10 to 15 minutes. Pour into a cup and set aside.
Once the loin has baked about 45 minutes remove from the oven and ice the glaze onto the top. Return to the oven for 15 minutes to allow the glaze to bake and set. Remove from the oven and let rest for 15 to 20 minutes before slicing and serving. #holidayfood
Smoked Rice video????
Citrus Glazed Pork Roast
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FOR THE PORK
- 3-4 pound pork loin roast
- 2 tablespoons kosher salt
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 teaspoon fennel pollen (or 1/2 teaspoon ground fennel seed)
- 2 teaspoons Herbes de Provence
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
FOR THE CITRUS GLAZE
- 6 ounces apricot preserves
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
FOR THE PORK
Preheat oven to 325 degrees.
In a small bowl, mix the salt with the lemon and orange zest until they come together in a uniform texture.
Add the fennel pollen, Herbes de Provence, garlic powder and pepper, mixing until combined.
Rub all over the roast.
Transfer roast to a roasting pan or a 12-inch cast-iron skillet. Roast in preheated oven 1 1/2 hours to 2 hours or until the meat registers 170 degrees.
Remove from oven and tent with foil while preparing the sauce, approximately 15 minutes.
FOR THE CITRUS GLAZE
Stir all ingredients together and bring to a boil. Once boiling, reduce to a simmer and continue to cook for 10 minutes until reduced slightly and thickened.
Slice roast, drizzle with sauce, and serve. The juices will redistribute in the roast during the resting period, making a perfectly juicy roast.
Orange Pork Recipe | OCCASIONS
INGREDIENTS
PORK MARINADE
1/3 cup all purpose flour
1 tsp black pepper
1 tsp salt
2 eggs
4 cloves garlic
ORANGE SAUCE INGREDIENTS
minced garlic
1 cup orange juice
1/4 cup vinegar
1/3 cup soy sauce
lemon zest
little bit of ginger
sesame seeds
2tbsp garlic powder
chili
pork
ENJOY!
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#orangepork #porkrecipe #easyrecipe
Pork Tenderloin w/ Orange Marmalade