Home » Pork » Orange-Glazed Pork Loin with Roasted Root Vegetables

Orange-Glazed Pork Loin with Roasted Root Vegetables


 

Orange-Glazed Pork Loin with Roasted Root Vegetables

   I truly enjoy cooking pork Tenderloin, One can be very creative, like this  Orange-Glazed Pork Loin with Roasted Root Vegetables, and using a nice blend of organic veggies really adds to the presentation, I like doing out of the ordinary dishes. Being creative is what makes my craft so enjoyable.

 

Unless you avoid Pork for religious reasons here is some quick info on Pork loins.

Pork is the culinary name for the flesh of a domestic pig. It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.

Orange-Glazed Pork Loin with Roasted Root Vegetables

 

 

 

 

 

Orange-Glazed-Pork

Orange-Glazed-Pork

 

Orange-Glazed Pork Loin with Roasted Root Vegetables

Orange-Glazed-Pork

Orange-Glazed-Pork-loin

 

 

 

 

 

Orange-Glazed-Pork

Orange-Glazed-Pork-loin

Another fine Pork recipe>>  Carolina Pulled Pork
1 whole pork butt
Pork Rub:

1/4 cup black pepper                                                       

Pork Shoulder for pulled pork

Pork Shoulder for pulled pork

1/4 cup paprika

1/4 cup turbinado sugar

2 tablespoons salt

2 teaspoons dry mustard                                                                      

1 teaspoon cayenne pepper


Pulled Pork Sauce:

3 cups chicken stock

1 cup dry white wine

1/4 cup apple cider vinegar

1/4 cup molasses

1/4 cup chopped plum tomatoes

3 tablespoons shallots, minced

2 tablespoons pitted dates, minced

1 tablespoon garlic, minced                                                                 

pulled pork sandwich

pulled pork sandwich


For rub: mix all ingredients in a bowl. Rub pork with prepared rub. Place in plastic bag and refrigerate overnight. Take out pork and apply rub again. Let sit at room temperature for 2 hours. Roast on rack uncovered in oven at 250−275 F until falling apart tender (about 7−8 hours). For sauce, combine all ingredients in a nonreactive saucepan; bring to boil and simmer until it reduces to 1 1/2 cups. Pull pork into pieces, and toss with some sauce. Serve on rolls, tortillas, or alone with extra sauce on the side.

 

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