Best Boneless Pork Glazed Wtomatillo Jelly Glaze Recipes

PORK LOIN ROAST WITH PEPPER JELLY GLAZE

Steps:

• To marinate pork: Combine olive oil, wine, oregano, thyme, garlic, salt and pepper in a sealable plastic bag. Add the pork to the marinade. Refrigerate for least 1 hour or for up to 24 hours.
• When ready to continue, preheat oven to 450°F. Line a large rimmed baking sheet with foil.
• To prepare glaze: Heat 1 tablespoon canola oil in a medium saucepan over medium-high heat. Add bell pepper, onion and carrot. Cook, stirring occasionally, until the onion begins to brown, 5 to 7 minutes. Add salt and cumin; cook for 1 minute. Add broth, pepper jelly and vinegar. Bring the mixture to a boil. Reduce heat to low and simmer for 10 minutes. Return the mixture to a boil and add cornstarch mixture; cook, whisking, until thickened, about 1 minute. Cover and remove from heat.
• To prepare pork: Remove the pork from the marinade (discard marinade) and season on all sides with seasoning blend. Heat 2 tablespoons canola oil in a large skillet over medium-high heat. Add the pork and cook, flipping occasionally, until browned on all sides, about 6 minutes total. Transfer to the prepared baking sheet. Roast for 10 minutes.
• Spoon 2 tablespoons of the glaze over the pork and continue roasting, spooning 2 tablespoons glaze over the pork every 10 minutes, until an instant-read thermometer inserted in the thickest part registers 145°F, 25 to 35 minutes more. Transfer the pork to a clean cutting board. Tent with foil and let rest for 15 minutes.
• Slice the pork and serve with the remaining glaze.

EASY GARLIC GINGER GLAZED STICKY PORK

Steps:

• In a liquid measuring cup or a small mixing bowl, whisk together the mild honey, sriracha, and rice wine vinegar. Set aside.
• Pour the oil into a heavy-bottomed skillet over medium high heat and swirl to coat. Let it heat until it is shimmering. While the oil heats, sprinkle the pork strips with kosher salt and black pepper then toss with your hands to distribute it evenly. Carefully add the pork to the pan, working in batches to avoid overcrowding the pan. Let the first side brown, flip the pieces with tongs or a spatula, and brown the second side. Transfer the pork to a plate.
• Return the pan to the heat and add in the garlic and ginger. Stir until fragrant, about 30 seconds.
• Raise the heat to high and pour in the sauce mixture and bring to a boil, stirring frequently. When the sauce is very bubbly and thickened like warm honey, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork. This can be served immediately over rice, noodles, or as finger food, or can be allowed to cool and be eaten cold.

JALAPENO JELLY-GLAZED PORK CHOPS

Steps:

• Preheat oven to 425°. Place green beans in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast 15-20 minutes or until tender and lightly browned, stirring occasionally., Meanwhile, sprinkle pork chops with the remaining salt and pepper. Place a large nonstick skillet coated with cooking spray over medium heat. Add chops; cook, uncovered, 4 minutes. Turn chops over; spread tops with half of the jalapeno jelly., Cook, uncovered, 2-3 minutes longer or until a thermometer reads 145°. Turn chops over; spread tops with remaining jelly. Let stand 5 minutes. Serve with green beans.

CHINESE-STYLE GLAZED PORK BELLY RECIPE BY TASTY

Steps:

• Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
• Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
• Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
• Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
• Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
• Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
• Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
• Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
• Serve immediately over a bowl of rice and sprinkle with sliced green onions.
• Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
• Enjoy!

WOOD GRILLED BONELESS PORK "T" BONE

Steps:

• Prepare the grill for cooking over direct heat with medium-hot charcoal.
• Lightly oil the grill rack and grill the "T" Bones, turning over once, until cooked to desired doneness, approximately 6 to 9 minutes. Season with salt, pepper and cumin. Baste with pork stock. Transfer to a clean platter and let stand for 5 minutes. Serve with Grapefruit Emulsion, Roasted Beets, and Fennel Mashed Potatoes.
• Roast all the bones and vegetables in a 400 degree F oven for approximately 20 minutes, or until brown.
• Remove the bones from the roasting pan, discard the grease, and deglaze with the wine. Combine all ingredients in large stock pot except for salt and pepper. Skim the impurities from the top of the stock, as needed. Cook at a simmer for 6 to 8 hours. Strain and reduce to desired thickness. Season with salt and pepper.
• Heat the grapefruit juice in a small saucepan over medium heat for 2 minutes. Stir in the lecithin and soy milk. Add the 3/4 cup stock, sour cream, and salt. Bring to a simmer. Froth the sauce with a hand blender. Season with additional salt, if needed.
• Preheat the oven to 425 degrees F.
• Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets.
• Place the beets in a small pot; reheat with the remaining olive oil, orange juice, cardamom, 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Heat the oil in a heavy large skillet over medium heat. Add the sliced fennel bulb, crushed fennel seeds, and garlic, stir to coat. Sprinkle with salt and pepper. Reduce heat to low, cover, and cook until the fennel is tender but not brown, stirring often. Remove the pan from the heat and deglaze with Pernod. Add heavy cream and puree the mixture. Strain and let steep about 20 minutes.
• Place the potatoes in a large saucepan. Cover with cold water and bring to boil. Reduce heat to medium and boil until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan; cook over medium heat until no liquid remains. Mash potatoes.
• Add fennel mixture and butter to potatoes and mix until creamy. Season with salt and pepper. Add spinach puree just before serving, adding color to the dish but not to overpower the fennel.

CHILE-GLAZED PORK CHOPS WITH FRESH TOMATILLO SAUCE

Steps:

• Slather both sides of the pork chops with the chile paste and place in a large resealable plastic bag. Allow to marinate in the refrigerator for at least 10 minutes (and up to a few hours).
• Leave a light coating of the chile paste on the pork chops and season with salt and pepper. Place a large, well-seasoned cast-iron or nonstick skillet over medium-high heat, and add the olive oil. When the oil is hot, add the pork chops in a single layer and sear for 2 minutes on each side, or until the meat turns golden brown.
• Pour in enough beer to barely cover the chops. Cover the pan (top with a piece of aluminum foil large enough to cover the pan if yours does not have a lid) and decrease the heat to a simmer. Cook for 15 minutes. Turn the pork chops over and cook for another 15 minutes.
• Uncover the skillet and increase the heat to medium-high. Allow the liquid to reduce almost completely, flipping the pork chops over every few minutes to ensure that both sides become glazed with the reduced sauce. This should take about 10 minutes.
• Serve warm with tomatillo sauce.
• INGREDIENTS
• Pork Chops
• Because bone-in pork chops are more flavorful than boneless chops, I prefer them in this recipe. But feel free to use either one. I also like to use the thick cuts, but the thin ones also work well. Just make sure to decrease the braising time if you are using thin cuts because they will cook in less time.
• TECHNIQUES
• Braising the Pork Chop
• Braising is a technique used to tenderize tough cuts of meat. The meat is first seared to develop a nice golden crust, then simmered in a liquid to cook it through without drying it out. You will find variations of this technique throughout the meat recipes in this book, as Mexican cooking tends to use tougher (and tastier) cuts of meat.
• ADVANCE PREPARATION
• The red chile paste and tomatillo sauce can be made well in advance (up to 3 days before). Once the pork chops are braised, they can be held, covered, in a warm (250°F) oven for about 1 hour before serving.

JALAPEñO-BALSAMIC GLAZED PORK CHOPS

Steps:

• 1. Place a large cast iron or heavy skillet in cold oven. Preheat oven to 400°F. For the glaze, place jelly in a small saucepan or microwave-safe container. Heat just until melted; remove from heat. Stir in vinegar, garlic, rosemary and cumin, set aside.
• 2. Season chops with salt and pepper to taste. Remove skillet from oven. Add oil and chops; cook chops 45 seconds per side to sear. Return pan to oven; bake 10 to 15 minutes or until an instant-read thermometer registers 140°F. Remove pan from oven.
• 3. Spoon glaze over chops and return to oven. Turn off oven; let chops stand in hot oven 5 minutes. Remove from oven, and serve.

GRILLED PORK TENDERLOIN WITH PEPPER JELLY GLAZE

Steps:

• Combine apple juice, 1 cup of vinegar, 1 cup of pepper jelly in saucepan over medium heat.
• Stir together until jelly melts.
• Place pork in a large sealable bag and pour marinade over.
• Seal bag and marinate in refrigerator 12-24 hours.
• Prepare grill for indirect heat or preheat oven to 500 degrees.
• Remove pork from marinade.
• Reserve marinade.
• Place pork tenderloin over drip pan and cover grill.
• Grill about 1-1/4 hours or until a meat thermometer reads 150°F, basting occasionally with reserved marinade.
• Combine 1/4 cup vinegar and 3/4 cup pepper jelly in a bowl.
• Coat tenderloin with jelly glaze for last 10 minutes of grilling.
• Continue to cook until a meat thermometer reads 160°F.
• Let rest 10-15 minutes before slicing.

PEPPER JELLY PORK

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk chili powder, black pepper, ground cumin, and salt together in a small bowl. Rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan.
• Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
• Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. Let pork rest for 5 minutes before slicing.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.