Recipe: Orange Rosemary Pork
Haven’t posted a non-dessert item in what feels like a while, so here’s something I threw together last night: Orange Rosemary Pork. You could easily substitute chicken in and still have a great dish. I wasn’t able to take photos last night though – I was too hungry. With the weather getting cooler, I suggested serving it with potatoes and carrots. You could also try this as a marinade and grill the meat.
Orange Rosemary Pork
Makes 4 Servings
Ingredients
4 Pork cutlets
1 orange (for zest and juice)
1 tablespoon of olive oil
1 teaspoon of rosemary
4 teaspoons of balsamic vinegar
2 tablespoons of brown sugar
1/2 teaspoon of ginger
Directions
1. Preheat the oven to 350 degrees F.
2. Zest the entire orange and then juice it. In a saucepan over medium heat, add the olive oil and orange zest. Add everything but the pork to the saucepan and let it reduce to a syrup to glaze the meat with.
3. Once the glaze has finished, place the pork in a Pyrex baking pan and glaze the meat. Bake in the over for 25 minutes or until the pork is done.
You don’t want to include the recipe for Rachael’s Carrots: sugar and butter with a little bit of carrot?
@Rachael
I didn’t want to steal your recipe babe. And I was asleep when you made it so I didn’t know what you did.
Also, you need to get a gravatar.
you must like pork