Pork with oranges - how to cook in the oven, in foil, in a slow cooker

Classic recipe for pork with oranges

You can bake absolutely any meat with oranges, but tenderloin, neck, ribs and other similar pieces with high taste properties and a low content of films and muscles are especially successful. Meat can be cooked in large pieces or in small portions.

Ingredients:

• Pork ham – 1.5 kg
• Garlic – 5 cloves
• Oranges - 4 pieces
• Lemon - 1 piece
• Honey - 2 tablespoons
• Salt to taste
• Herbes de Provence - 3 teaspoons
• Ground black pepper to taste

Prepare the meat, put it in a bowl. Peel the garlic, chop 2 cloves and add to the meat, crush the remaining 3 and place in a small container. Remove the peel from 2 oranges in a spiral, cut 1 orange into circles. Squeeze the juice out of 3 oranges and 1 lemon, pour it over the meat and marinate, turning occasionally, for 1-2 hours. The longer the meat is marinated, the softer it will be.

Preheat the oven to 200 degrees. Add honey and Provençal herbs to a small container with garlic and stir. Remove the meat from the marinade, add salt, pepper and coat with the honey-garlic mixture. Place the meat in a mold and place in the oven, basting with the remaining marinade from time to time. Baking time is about 1 hour 40 minutes. About 20 minutes before the end of cooking, cover the meat with orange slices and peel.

Useful tips

To make the meat especially tasty, you need to use a few tricks:

1. The shoulder, neck or ham of a pig is best suited for roasting;
2. The marinade must be prepared in an enamel container, and the meat must be baked in a heat-resistant one;
3. Pork should always be baked in foil or a sleeve, otherwise all the juice will simply flow out and the meat will turn out tough;
4. If the meat is baked in foil or in an airtight sleeve, it should not be salted before baking. It's best to do this after;
5. It is better to choose meaty ribs, with a lot of meat.

Baking meat is very simple, the main thing is to choose a good marinade for it and keep it in it for as long as possible.

How to cook in foil

Pork with oranges will not only diversify your holiday table dishes, but will also surprise all guests with its unusual taste. The citrus aroma will highlight the taste of the meat and add a sweet and sour note. When baking, the meat is supplemented with honey, garlic, lemon juice, mustard and various seasonings. Pork loin baked with oranges and Dijon mustard will become an unforgettable main dish of the holiday table.

Ingredients:

• Pork loin 1.5 kg
• Oranges 2 pcs.
• Orange juice 2 tbsp. l.
• Onions 2 pcs.
• Mustard 200 g
• Honey 1 tbsp. l.
• Garlic 2 cloves
• Fresh thyme 2-3 sprigs
• Chili pepper 1 pinch
• Ground pepper
• Salt

Cut onions (1.5 pieces) into half rings, and half finely. Place Dijon mustard in a bowl, add honey, finely chopped onion, chili pepper, ground black pepper, orange juice and mix well.

1. We wash the pork loin, dry it with paper towels, rub it with garlic, salt and ground pepper.
2. Peel the orange, divide it into slices and remove the white film.
3. Place the onion cut into half rings into the bottom of a large bowl, add the prepared orange slices and sprinkle with salt and ground pepper.
4. Place a piece of loin on the onions with oranges, completely fill the top part with the prepared mustard marinade and add sprigs of fresh thyme.
5. Cover the pork and refrigerate overnight.

The next day, place the onions and oranges on foil, place the marinated loin and thyme on top and cover with foil. Place the pork and oranges in a mold and bake in a preheated oven at 210 degrees for 15 minutes, then reduce to 170 degrees and bake for 1 hour. 15 minutes before cooking, open the foil and bake the meat until brown.

Take out the finished delicious loin with oranges, leave for 10 minutes and serve with vegetable side dishes and salads. The pork is incredibly flavorful and very juicy.

Cooking legs in a baking bag

Baking bags and sleeves are not only suitable for ovens. In the microwave, they help speed up the cooking process and preserve the juiciness of food.

Microwave chicken drumsticks with new potatoes

1. Rinse chicken drumsticks (4-6 pcs.), remove moisture using paper napkins.
2. Rub the chicken legs evenly on all sides with adjika. Add salt to taste.
3. Wash and peel new potatoes (6-8 pcs.). Cut into medium cubes.
4. Peel and finely chop the garlic (2-3 cloves).
5. Place the potato cubes into a deep plate, add spices to them: paprika (3 g), previously chopped garlic, vegetable oil (20 ml), salt and black pepper (to taste). Mix all ingredients.
6. Open the baking bag. Place new potatoes with spices and drumsticks in it.
7. Seal the bag with a clip and shake gently to mix the contents.
8. Place the bag on a microwave-safe dish and use a thin knife or fork to make several slits in the bag.

Place the bag with the legs in the microwave, cook in the microwave for a quarter of an hour at 800 W.

Fragrant chicken thighs with potatoes and vegetables

1. Wash chicken thighs (2-3 pieces), dry.
2. Peel the garlic (3-4 cloves), divide them into halves.
3. Using a knife, make several shallow cuts in the meat and place a chopped clove of garlic in each.
4. Rub the chicken thighs all over with chicken seasoning. Make sure that the garlic does not fall out of the stem during the rubbing process.
5. Prepare the vegetables. Wash and peel potatoes (4-5 pcs.), carrots (1 pc.), red pepper (1 pc.). Cut them into cubes, place on a plate, add vegetable oil (2 tbsp) and onion chopped into rings (1 head). Mix thoroughly.
6. Place vegetables and chicken legs in a bag. Close with a clip. Using a fork or thin knife, make several punctures in it.
7. Carefully place the baking bag into a deep dish and place the legs in the microwave.
8. Cook for 15-17 minutes at 800 W.

Chicken thighs in nut sauce with pomegranate

1. Wash chicken thighs (2-3 pieces), dry.
2. Place in a deep plate. Salt and pepper to taste.
3. Prepare nut sauce. Grind the peeled walnuts (500 g) in a blender. Pass the garlic (3-4 cloves) through a garlic press. In a large glass bowl, mix garlic and nuts, add ground red pepper (1 tsp), saffron (1 tbsp), and salt. Mix thoroughly again.
4. After the consistency becomes homogeneous, dilute it with water (500 ml). Pour water in small portions. The finished sauce should be as thick as liquid sour cream.
5. The final touch is to add white wine vinegar (1 tbsp) and pepper to taste.
6. Pour the nut sauce into a plate with the legs. Add one handful of peeled pomegranate. Stir.
7. Leave to “rest” for 2-3 hours.
8. After the meat has marinated, place it in a baking bag and seal it with a clip.
9. Place the bag in a microwave-safe bowl. Don't forget to make small punctures in it.
10. Microwave for 13 minutes at 800 watts.

Original chicken drumsticks with onions and persimmons

1. Wash the chicken drumsticks (5-6 pieces), dry, and place on a plate. Salt and pepper to taste.
2. Peel the onion (1 medium head), finely chop with a knife.
3. Using a knife, peel the persimmon, cut into cubes and mix with onion.
4. Pass the garlic (3 cloves) through a garlic press. Gently rubbing, spread it over the surface of the legs and place in a baking bag.
5. Place on the legs on the next layer of onion and persimmon mixture.
6. Close the bag with a clip and use a fork or thin knife to make a couple of punctures.
7. Transfer to a microwave-safe bowl. Cook for 12-15 minutes at 800 W.

A little tip: to emphasize the originality of the dish, you can serve it with spicy tomato sauce. As a side dish, cook the potatoes in the microwave.

Pork with oranges in a frying pan

Delicious tender aromatic pork with oranges, fried in a frying pan, will decorate your holiday dinner. Pork with oranges is easy to prepare and always turns out juicy and tender.

Ingredients:

• 0.5 kg pork
• 1 orange
• 1 tbsp. l. vegetable oil
• salt
• pepper
• seasonings

Cut the meat into small pieces, lightly pound, pepper and sprinkle with seasoning, place in a bowl. Squeeze the juice from the orange, add 1 tbsp to the juice. l. vegetable oil and pour this mixture over the meat. Let the meat rest in this marinade for about 2 hours, more is possible. Turn it over sometimes. Before frying, remove the meat from the marinade, salt it and fry in a hot frying pan until cooked. Shortly before cooking, pour the remaining marinade over the meat and let it boil. When serving, decorate it with herbs and basil. Pork with oranges, cooked in a frying pan, turned out very beautiful and juicy.

Quick marinade

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 79 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

If the meat needs to be cooked within 3-4 hours, a quick pork marinade will help out. This recipe is suitable in all cases, be it baking or stewing in the oven, frying in a pan, grilling or electric grill. Aromatic basil and juicy tomatoes give the composition a special taste. They give the meat a fresh summer flavor. As a result of marinating, in just 2 hours you will receive a treat for real gourmets.

Ingredients:

• bay leaf – 2 pcs.;
• white onion – 3 pcs.;
• tomato – 3 pcs.;
• ground black and red hot pepper, salt, herbs - to taste;
• fresh basil - 1 bunch;
• dried herb - 1 tbsp.

Cooking method:

1. Pour boiling water over the tomatoes to make the skins easier to remove. Peel, then chop as desired.
2. Chop the onion into rings and mix them with tomato slices. Mash the products with your hands until the juice releases.
3. Wash fresh herbs, dry, finely chop.
4. Rub the meat separately with the spices, then transfer to a large bowl.
5. Next add salt, sprinkle with basil, pour in tomato sauce, stir.
6. Leave for 1 hour.

Pork with oranges in a slow cooker

We will bake the pork in a slow cooker in one large piece, so the dish on your table will look festive. The sweet and sour citrus marinade, in which the “piggy” is pre-aged, completely eliminates the specific taste of pork. And thanks to the same marinade, the meat turns out tender, juicy and tasty.

Ingredients:

1. Pork – 1000 – 1200 g
2. Oranges - 4 pcs.
3. Lemon - 1 pc.
4. Garlic - 1 head
5. Honey - 2 tablespoons
6. Olive oil - 2 tablespoons
7. Salt - to taste
8. Spices (ground black pepper and Herbes de Provence) - to taste

Let's prepare a piece of pork. This could be a ham, neck, shoulder, or loin. It is acceptable to have a small bone. Wash the meat, remove excess fat, wipe (dry) with a paper towel. We collect the remaining ingredients: juicy and medium-sized oranges, lemon, garlic. A little later you will need salt, spices (instead of “Provençal herbs” I have “herbs from Italian cuisine”), honey and olive oil.

1. Set aside one orange, and squeeze the juice from the other three and a lemon. Pour it into a deep bowl.
2. Cut the garlic there or squeeze it through a garlic press.
3. We pierce the pork on each side in several places with a sharp knife, then immerse it in the juice with garlic.
4. Leave to marinate in the refrigerator, covering the bowl with a lid or covering with cling film. But, it is advisable to turn the piece of meat over from time to time for better soaking in the marinade. Marinate for at least four hours. You can leave it overnight.

After the meat has been marinated, we make the coating mixture. In a small bowl, mix honey, olive oil and garlic cloves passed through a press.

We take the meat out of the marinade (wait to pour out the marinade), coat it with a honey-butter mixture, sprinkle with pepper and herbes de Provence, and add a little salt. And put it in a multi-cooker bowl. Close the lid of the multicooker. On the display we set the “Baking” mode and the time to 30 minutes.

While the meat is cooking, cut the remaining orange into slices - rings or half rings. After the signal, open the multicooker and turn the pork over to the other side. Place an orange on top of it, and also place orange slices in a bowl around the meat. Pour the remaining marinade there. And again turn on the device to the “Baking” mode and the time is 30 minutes.

Meat in aromatic orange marinade

Ingredients for “Meat in aromatic orange marinade”:

• Meat (for example, loin) - 1200 g;
• Orange (large) - 1 piece;
• Lemon - 0.5 pcs;
• Salt - to taste;
• Spices (I used ginger and curry) - to taste;
• Honey - 2 tbsp. l.;
• Soy sauce - 1 tbsp. l.;
• Water (hot) - 250 ml;
• Vegetable oil - 3 tbsp. l.;

Recipe for “Meat in aromatic orange marinade”:

Wash the orange and lemon thoroughly with a sponge. Next, according to the recipe, you need to separate and finely grate the zest of 1/2 lemon and 1 orange, squeeze out the juice. BUT! Firstly, several times I came across oranges whose zest was very bitter. And secondly, I just don’t want to bother with a grater and juicer, wash them later, etc. So I pour boiling water over the lemon and orange for 5 minutes. Thanks to this, the bitterness from the zest goes away and the aroma becomes stronger.

I peel the skins from oranges and lemons and grind ALL of them (with white pulp) in a blender. Cover with cling film and put it in the refrigerator for a while.

Separately, I grind the pulp with a blender.

I cut the loin into large pieces 2 cm thick. We do not trim the fat, it is needed for juiciness.

I beat the pieces a little with a hammer.

I add salt and spices to the juice and pulp. I like the mixture of peppers, but since children will also eat meat, this time it is ginger and curry.

Dip the meat into the resulting marinade and mix thoroughly. Leave to marinate for 1-2 hours.

Prepare the sauce for coating the meat. Mix honey, soy sauce, vegetable oil and spices (curry and ginger). Keep in mind that some of the salt and spices are already in the marinade!

Use a spoon to scrape off the thick marinade from the meat and dry it with a paper towel. Coat the pieces of loin with sauce on all sides. Place on a baking sheet and place in an oven preheated to 200* for 40-50 minutes (depending on the oven).

Mix the remaining marinade and zest. Dilute with hot boiled water until the mixture becomes quite liquid.

Turn the meat over. Place the orange-lemon mixture on a baking sheet so that the top of the meat is exposed (turned over after taking the photo).

Bake for another 20-25 minutes. Turn the meat a couple of times during the process.

We eat it with any side dish.

Tasty!

Pork with honey and oranges in the oven

Recipe for festive pork with oranges. The dish turns out not only juicy and tasty, but also very beautiful. Thanks to honey, an amber crust appears on the piece. It is advisable to use a neck.

Ingredients:

• 1 kg of meat;
• 1 orange;
• 1.5 tbsp. l. honey;
• 0.5 glasses of water;
• pepper, salt.

Preparation

1. Rub the meat with salt and pepper and leave for an hour. It is advisable to cover the piece so that it does not dry out.
2. Wipe the prepared orange dry and remove the zest with a fine grater. Or remove the crust with a vegetable knife, then chop.
3. Mix honey with half a glass of water. Squeeze citrus juice onto them. Add a little salt to taste.
4. Pour the prepared honey marinade over the meat and leave for another hour.
5. Place the piece in a greased pan and pour the marinade on top.
6. Place the pork in the oven, temperature 180.

Every 15 minutes you need to water the piece with orange marinade. A piece with moderate fat content will take 1.5 hours to cook.

Grilled

• Cooking time: 6 hours.
• Number of servings: 9 persons.
• Calorie content of the dish: 183 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Special recipes include meat cooked over an open fire, such as on a grill. It turns out more juicy, aromatic, with a smoky smell. If the product is properly marinated beforehand, it will be even more appetizing. You can prepare the marinade for grilled pork according to the recipe with photo. The products used are simple, but the composition has a very unusual taste - sour, spicy and refined due to the addition of Burgundy wine.

Ingredients:

• soy sauce – 1 tbsp.;
• lime juice – 1 tbsp.;
• sea ​​salt – 1.5 tbsp;
• water – 5 l;
• rice vinegar – 1 tbsp;
• lime zest – 2 tbsp;
• garlic – 8 cloves;
• Burgundy wine - 1 tbsp.;
• peppercorns – 5 pcs.

Cooking method:

1. Peel the garlic and pass through a garlic press.
2. Mix soy sauce with vinegar, lime juice, wine and water.
3. Add the remaining ingredients and mix everything thoroughly.
4. Add meat to the resulting solution and leave for 6 hours.

Pork with oranges and cheese

Recipe for the most tender pork chops with oranges in the oven. Similarly, you can use grapefruit or tangerines, it also turns out delicious.

Ingredients:

• 2 oranges;
• 140 g cheese;
• 2 spoons of ketchup;
• 0.6 kg pork tenderloin;
• a couple of spoons of soy sauce;
• spices.

Preparation

1. We lay the meat across the fibers in 0.5 cm pieces. Place them on a cutting board and carefully beat them with a hammer. To prevent splashes from flying to the sides, you can cover it with film.
2. Combine ketchup and soy sauce, add spices to taste, pepper and rub the meat with this mixture. Place them on top of each other and leave them on the table.
3. We first peel the oranges, then divide them into slices and remove the white film from each. You need to get clean citrus pulp. Cut it into cubes.
4. Place the meat on a baking sheet in one layer. Place the orange slices on top, trying to cover the surface evenly so that the entire slice turns out juicy.
5. Bake for 20 minutes at 200 degrees.
6. Grate hard cheese.
7. Take out the pan with the meat. We quickly place the cheese on top of the oranges so that the meat does not have time to cool.

Return the dish to the oven and cook for another quarter of an hour until a golden brown crust of cheese appears on top.

What elements does pork consist of?

Baked pork with oranges in foil is considered a controversial issue by many, but this dish is dietary if chosen correctly.

Pork is capable of:

• lower cholesterol levels
• provide natural protein
• regulate substances with iron components
• beneficial effect on the nervous system

This food product enriches a person:

• gray
• magnesium
• sodium
• copper
• iron
• potassium
• zinc

If you take a 100 g piece of meat, it contains only 7 g of fat, separating the greasy part from the meat part, the latter is equated to the dietary category.

The argumentation of experts who claim that the product as pork meat introduces beneficial ingredients into the body consists of the following points:

• a product with a low cholesterol level contains a large amount of protein substances
• the stomach will not feel discomfort and will quickly digest pork food if consumed in moderation
• a beneficial effect on the human nervous system occurs with the help of a group of substances rich in vitamins
• nutrients help overcome anemia
• for men who consume meat within reasonable limits, stabilization occurs in the functionality of the prostate gland along with the genital organs
• proven to strengthen the immune system
• with the help of sulfur in meat, metabolic processes are enhanced

Gynecological scientists strongly recommend that expectant mothers and breastfeeding mothers include pork dishes baked in various ways in their diet.

Pork with oranges in Greek style

Take these ingredients:

• 1.5 kg meat for chops,
• 5 cloves of garlic,
• 4 oranges,
• 1 lemon,
• 2 tbsp. spoons of honey,
• 3 teaspoons chopped thyme,
• salt pepper,
• 750 ml vegetable broth (cubes),
• 200 g pitted olives without fillers.

Peel the garlic, chop 2 cloves coarsely and place in one bowl with the pork. Peel 2 oranges in a thin spiral. Squeeze the juice from 3 oranges and 1 lemon, pour it over the meat, cover with a lid and leave to marinate for 1-2 hours. (You can marinate for 20 hours overnight, throw some orange peels into the marinade). Heat the oven to 200 degrees. Crush 3 cloves of garlic, mix with thyme and honey. Remove meat from marinade. Salt, pepper and coat with seasoned honey. (It’s better to sprinkle meat coated with honey with thyme so it won’t drip).

Place the meat in a roasting pan and put it in the oven for 30 minutes, or on the grill, so that the meat browns a little and the honey forms a crust. Then add the lemon-orange marinade and vegetable broth and cook for the next 30 minutes, basting occasionally. Add the whole jar of olives with juice and orange peel spirals and leave in the oven for another 30 minutes. Cut the roast into pieces and arrange with slices of the 4th orange, and serve.

Nutritional and energy value:

Recipes with sauces

The pork in the sauce is tender and very tasty. This is a win-win way to cook meat for a family lunch or dinner. Anyone who has tried meat cooked with oranges knows exactly how aromatic and juicy it comes out, be sure to try these recipes.

Pork with oranges and soy sauce

Ingredients:

• Pork meat - 700 g
• Orange - 2 pieces (large)
• Soy sauce - 0.5 cups
• Honey - 1 tbsp
• Garlic - 2-3 cloves
• Oil for frying - olive oil is possible
• Spices
• Salt pepper.

Remove excess membranes from the pork pulp, cut across the grain and lightly beat. Next, cut the meat into pieces approximately 2.5 cm in size.

Prepare the sauce: squeeze the juice of two oranges. Add a tablespoon of honey to the sauce and stir. Add spices to the sauce, squeeze the garlic cloves through a garlic press, add soy sauce, stir.

Pour orange-soy sauce over our prepared meat. Let it marinate - the longer the meat is marinated, the better, maybe overnight. But 2 hours will be enough. Place the pork in a heated frying pan with oil and lightly fry on all sides.

Pour half of our sauce over the meat, close the lid and simmer for 20 minutes, then pour the remaining sauce over the meat and let it cook for another 15-20 minutes. Salt the meat 5-7 minutes before the end of cooking.

You can prepare this dish “Pork in orange-soy sauce” in a slow cooker.

Belgian onion sauce for pork with oranges

For a completely original presentation of meat, we prepare Belgian onion sauce for our aromatic, spicy, orange pork.

Ingredients:

• Pickled onions - take everything that was in the marinade;
• Orange juice – 150-200 ml;
• Vegetable oil – as needed;
• Honey (or sugar), bay leaf, rosemary, ground allspice and chili, salt - to taste.

How to properly prepare onion sauce at home for baked pork:

1. Fry the pickled onions in oil along with bay leaves, rosemary and peppers.
2. Combine spicy fried onions with orange juice (preferably freshly squeezed) and honey/sugar.
3. Simmer the mixture, stirring, over low heat for 15-20 minutes. If necessary, season, add spices, orange juice or boiled water.
4. Cool, remove bay leaves and blend with a blender until smooth and fairly thick.

Do you want to impress your picky gourmet friends who already consider black truffles an ordinary food?! Then garnish your unsurpassed pork with sweet and spicy nuts.

Orange sauce

It’s better to take fattier pork, the neck, for example, then it definitely won’t come out dry. Cut it into thin slices and dry with towels, removing excess moisture from above.

1. Rinse the oranges and squeeze the juice out of them. If you don’t have a juicer, then cut the fruit into halves and simply crush them, piercing the pulp with a knife or fork.
2. Pour the juice into the meat. Place the pork pieces in a ceramic baking tray and pour in a small amount of vegetable oil (I used olive oil).
3. Cut the onion into thick rings and place on the meat and on a baking sheet. Pour in the freshly squeezed orange juice and sprinkle the meat with pepper and all-purpose seasoning or salt to taste.

We bake the pork. Cover the dish with meat with foil and place everything in a preheated oven for 40-45 minutes . And in order for the pork to be covered with a pleasant golden brown crust after baking, remove the foil and leave the meat in the oven for another 15-20 minutes .
But if you are not a fan of roasted pork, then continue cooking without removing the foil from the baking sheet.

How to choose the right meat for roasting pork

In order for the meat to be tender and at the same time not very fatty, which is typical for pork, but also not to dry out in the oven, it is very important to choose the right part of the pork from which you can prepare pork baked with oranges in the oven. You can pay attention to the following parts:

• neck, moderately fatty, has no bones;
• bull's eye, otherwise called the back part;
• loin or cue ball;
• tenderloin can be very soft, but not fatty enough;
• spatula

Any of these parts can be very juicy baked in the oven. It all depends on individual taste. But you can also use bone-in pork if you make some minor changes to the recipe.

Important additions to the recipe

• Among the spices and herbs, basil, coriander, and thyme are good options.
• During baking, you can pour the orange-meat juice from the bottom of the pan over the meat 2-3 times.
• Do not dry out the meat; the orange marinade cooks the meat quickly.

Aimkuk

I'm Renata, call me first name, please!

• 343
  Recipes
• 92
  Subscribers
• 146
  Photo reports collected

Aimkuk

Did you like the recipe? Tell the author Thank you! Or rate it differently...

Aimkuk

Aimkuk