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December 2018

Lamb Recipes

Slow Cooker Recipes

Peanut Stuffed Chicken Breast

Peanut Stuffed Chicken Breast Recipe
12 Chicken breasts, boned 1/2 c Peanut butter 1/8 c Honey 1 ts Cumin 1 tb Mint, dried 1 pk G...

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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
892 people have voted
Last Reviewed on 2018-12-12



Wednesday, Dec 12 2018 Download & Print OrangeGlazed Pork Loin recipe  PDF   Lamb recipes RSS   New

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1 Lb can (2 cups) whole cranberry sauce, 1 teaspoon grated orange peel, 1 Source: BETTER HOMES and amp GARDENS, DECEMBER, 1956 Drain one 9 ounce can (1 cup) crushed pineapple, reserving syrup. Add boiling water to syrup to make 1 1/4 cups. Dissolve 1 package raspberry flavored gelatin in the hot liquid chill till partially set. Fold in one cup drained orange sections (membrane removed), and the pineapple. Whip 1 cup heavy cream fold in. Pour into 1 1/2 mold. Chill till set. Unmold top with whipped cream. Makes 8 to 10 servings. ...

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