Orange Glazed Chicken Breasts


Orange Glazed Chicken Breasts
Serves 4
1-tablespoon extra-virgin olive oil
1 tablespoon butter
1 teaspoon green garlic, minced
Grated zest of 1 orange
2 tablespoons Dijon mustard
2 tablespoons brown sugar
4 boneless chicken breasts
1 tablespoon cornstarch
1/2 cup fresh orange juice
2 Navel oranges, peel and pith removed, and segmented
2 tablespoons fresh lime juice
Salt and pepper
1/4 cup finely chopped Italian parsley
1. In a large skillet, heat the oil and butter, add the green garlic and orange zest, and swirl in the pan for 30 seconds until fragrant.
2. Make a paste of the mustard and brown sugar, lightly coat the chicken with the mixture, brown in the butter and oil mixture for 3 to 4 minutes on each side.
3. Mix the cornstarch with the orange juice, and pour into the pan, add the oranges, and lime juice, simmering for 2 to 3 minutes until the chicken is cooked through.
4. Season the sauce with salt and pepper, and stir in the parsley. Serve over rice, or potatoes.
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Grilled Pork Tenderloin with Orange Rosemary Glaze


Grilled Pork Tenderloin with Orange Rosemary Glaze
Serves 4
For the Glaze
1 cup orange or tangerine juice
1 teaspoon grated orange or tangerine zest
1 tablespoon finely chopped rosemary
2 tablespoons brown sugar
In a small saucepan, combine the ingredients, and bring to a simmer. Simmer for 5 minutes, until the glaze begins to thicken. Remove from the heat. The glaze will keep in the refrigerator for up to 1 week.
For the Pork Tenderloin
1/2 cup coarse salt
1/2 cup granulated sugar
2 pork tenderloins (about 2 pounds total)
Freshly ground black pepper to taste
1. In a medium bowl, mix salt and sugar with 1 quart cool water until dissolved. Trim the tenderloins of excess fat and silverskin and put into a zip-lock bag. Pour the brine into the bag, seal and let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly, and pat dry.
2. Rub the brined tenderloins all over with some of the glaze and then season with the pepper.
3. Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.
4. Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes.
5. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes.
6. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.) Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately, with the remaining glaze.
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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