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August 2018

Lamb Recipes

Main Dish Recipes

Baked Breast Of Chicken Excelsior

Baked Breast Of Chicken Excelsior Recipe
8 oz Chicken breast halves, Boned and skinned 1/2 c Butter or margarine, melted Garlic salt 1 t Pa...

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OrangeGlazed Pork Loin Recipe

OrangeGlazed Pork Loin recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print OrangeGlazed Pork Loin recipe  PDF


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 (appro imately 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 mi ture. 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 9 2 baking dish.

OrangeGlazed Pork Loin recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
606 people have voted
Last Reviewed on 2018-08-20



Monday, Aug 20 2018 Download & Print OrangeGlazed Pork Loin recipe  PDF   Lamb recipes RSS   New

2018 Best Cooking Recipes

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Steamed Stuffed Bitter Melon

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Stuffed Leg Of Lamb
Stuffed Leg Of Lamb Recipe


5 pound boneless leg of lamb Smashed peeled garlic 2 teaspoons chopped fresh rosemary Stuffing (see recipe above) 1/4 cup red wine 3/4 cup brown stock or beef broth 1 pound peeled, seeded and chopped tomatoes 1 tablespoon slivered pitted olives Chopped parsley Preheat the oven to 400 degrees. Rub lamb inside and out with garlic clove. Stuff leg of lamb and tie securely sprinkle meat with rosemary. Put stuffed lamb on a rack and roast for 1 3/4 hours to 2 hours or until meat is 135 to 140 degrees. Remove from oven as you finish sauce. Discard fat in roasting...

Cooking Magazines: Stuffing Recipes » August 2018   Stuffing recipes RSS   Thumsb up

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