32 orange glazed pork roast Recipes

boneless pork loin roast , center-cut, black pepper, salt, orange marmalade, dry mustard, rosemary, all-purpose flour, fat free chicken broth

fresh pork loin roast, garlic , cut into 1/4 s, salt, orange marmalade, prepared mustard, dried thyme leaves

dried marjoram, salt, seasoned pepper, bone-in pork loin roast (5 lb), seedless strawberry jam, orange juice, divided, chicken broth, plain couscous, fresh strawberries, quartered, minced fresh mint, grated orange peel

dijon mustard, honey, orange juice, grated orange zest, cinnamon, allspice, pork tenderloin , trimmed of all visible fat

rib crown roast of pork, salt and pepper to taste, orange marmalade, pomegranate juice, chopped fresh ginger root, lime, juiced, soy sauce

plum jam, orange juice concentrate (frozen ), pineapple juice, soy sauce, onion powder, garlic powder

pork loin roast (center-cut), olive oil, salt & freshly ground black pepper, rosemary (fresh ), white wine (dry ), water, orange marmalade

chopped onion, uncooked long-grain parboiled rice (such as uncle ben s), ground cinnamon, ground nutmeg, no-salt-added chicken broth, orange juice, golden raisins, lemon juice, salt, pepper, diced apricot-glazed pork roast (about 4 oz), chopped fresh spinach, chopped fresh parsley, almonds, toasted

olive oil, diced onion, minced garlic, chipotle chiles in adobo, chopped, fresh raspberries, rinsed, raspberry vinegar, granulated sugar, salt, boned pork loin, garlic, peeled and sliced in half lengthwise, chopped fresh rosemary, chopped fresh sage, chopped fresh thyme, olive oil, kosher salt, freshly ground black pepper, watercress, rinsed and patted dry , tough stems discarded, wild rice and dried cranberry dressing, recipe follows, water, wild rice, butter, salt, barley, dried cranberries , or dried cherries, fresh orange juice, rice wine vinegar, dijon mustard, ground black pepper, olive oil, chopped green onions, chopped shallots, minced fresh parsley, grated orange zest, roughly chopped pecans, toasted, orange , segmented and cut into 3/4-inch dice

racks pork baby back ribs (about 2 lb each), salt, freshly ground black pepper, aji panca, seeded , ribbed, and soaked in hot water, or 1 fresh poblano pepper, roasted under the broiler on all sides until charred, cooled, skin peeled away, seeded and ribbed, tamarind paste, light or dark brown sugar, worcestershire sauce, lemon juice (about 1 lemon), fresh orange juice (about 1/2 orange), garlic cloves, roughly chopped