Best Caramelized Orange Pork Roast Recipes

PORK ROAST WITH CARAMELIZED APPLE SALAD WITH MAYTAG BLUE AND SPICY ORANGE VINAIGRETTE

Steps:

• For the Roast: Preheat oven to 325 degrees F. Heat oil in a large Dutch oven over medium-high heat. Season the pork with salt and pepper and sear well on all sides. Drain off the fat, and add the remaining ingredients to the pot. Place in the oven and cook until the internal temperature of the meat registers 150 degrees F, about 2 hours. Remove the meat to a plate and remove the vegetables and herbs with a slotted spoon. Add more water if needed. Bring the cooking liquid to a boil and reduce by half. Whisk in the butter and season with salt and pepper to taste.
• For the Spicy Orange Vinaigrette: Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4 cup. Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and salt and pepper to taste.
• For the Apple Salad: Heat 3/4 cup of the Spicy Orange Vinaigrette in a medium saute pan over medium high heat. Add the apples, cut-side down and saute until golden brown, turn over and saute until just cooked through, 1 to 2 minutes. Place the watercress and frisee in a medium bowl and toss with a few tablespoons of the remaining Spicy Orange Vinaigrette, season with salt and pepper and divide among 4 plates. Arrange 2 apple quarters on each plate, garnish with walnuts and blue cheese and drizzle with some of the remaining vinaigrette.

CARAMELIZED ORANGE PORK ROAST

Steps:

• Whisk together all ingredients inside a large oval Dutch oven. Place in pork and coat with sauce, turning several times while it marinates for at least 4 hours.
• Preheat oven to 325 degrees Fahrenheit. Place covered pot in oven and cook for 4 hours. Raise heat to 375 degrees Fahrenheit for 30 minutes. Remove cover and cook another 30 minutes, basting a couple of times. Shred the meat in the liquid and serve.

PORK ROAST WITH CARAMELIZED APPLE SALAD WITH MAYTAG BLUE AND SPICY ORANGE VINAIGRETTE

Steps:

• For the Roast: Preheat oven to 325 degrees F. Heat oil in a large Dutch oven over medium-high heat. Season the pork with salt and pepper and sear well on all sides. Drain off the fat, and add the remaining ingredients to the pot. Place in the oven and cook until the internal temperature of the meat registers 150 degrees F, about 2 hours. Remove the meat to a plate and remove the vegetables and herbs with a slotted spoon. Add more water if needed. Bring the cooking liquid to a boil and reduce by half. Whisk in the butter and season with salt and pepper to taste. For the Spicy Orange Vinaigrette: Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4 cup. Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and salt and pepper to taste. For the Apple Salad: Heat 3/4 cup of the Spicy Orange Vinaigrette in a medium saute pan over medium high heat. Add the apples, cut-side down and saute until golden brown, turn over and saute until just cooked through, 1 to 2 minutes. Place the watercress and frisee in a medium bowl and toss with a few tablespoons of the remaining Spicy Orange Vinaigrette, season with salt and pepper and divide among 4 plates. Arrange 2 apple quarters on each plate, garnish with walnuts and blue cheese and drizzle with some of the remaining vinaigrette.

CARAMELIZED ORANGE PORK ROAST

Steps:

• Whisk together all the ingredients except the pork in a large roasting pan. Poke the pork all over with the tip of a sharp knife or a fork, to allow the marinade to penetrate, and place in the pan with the marinade. Turn the meat several times while it marinates in the refrigerator for at least 4 hours. If you don't have 4 hours, do it for as much time as you have. Overnight is good, too.
• Preheat the oven to 325°F. Loosely tent the roasting pan with foil, and cook the marinated pork for 1 hour per pound. Every hour, drizzle the meat with the pan sauce, and add ½ cup water as needed to prevent the sauce from becoming too concentrated and scorching in the pan.
• Remove the foil. If the pork is caramelized at this point, continue cooking at 325°F; if not, raise the heat to 375°F. Cook until an instant-read thermometer reads 190°F (the point at which the cartilage melts), about 1 hour more, basting the pork with the pan sauce a few more times. Continue to add water as needed.
• Remove the roast from the oven. Let rest for 20 minutes, loosely tented with foil. Shred or slice the meat and return it to the pan with the sauce.