120 pork orange recipes

Spicy baby back ribs with a Chinese-style marinade of fermented black beans, ginger, garlic, soy, fish sauce, and chopped orange. Marinated overnight, grilled low and slow, basted constantly.

Port wine, fig, and blue cheese sauce: a glossy reduction of caramelized aromatics, ruby port, and orange that melts tangy blue cheese into a velvety pour for pork roast or meatballs.

Balsamic cranberry chutney simmers fresh cranberries with port wine, orange, dried apricots, and cherries, then warms it with cinnamon, clove, and nutmeg. A sophisticated, tangy-sweet upgrade on the canned stuff.

Plums in Port preserves whole plums in a cinnamon-orange syrup spiked with tawny port wine. A stunning canned fruit for cheese boards, desserts, and holiday gifts.

Strawberries Italian style macerate ripe berries with sugar, lemon, orange juice, port, and white wine. Boozy fragole al vino dessert that needs nothing more than a chilled glass.

A chilled blended cocktail of strong French roast coffee, port wine, cinnamon, and orange zest. This 10-minute cafe au vin is a sophisticated after-dinner sipper served in wine glasses.

Roast duck with a port wine cranberry sauce made from the pan drippings, orange juice, and brown sugar. Lemon-rubbed and roasted until the skin is shatteringly crisp.

Greek poached oranges in spiced mavrodaphne wine syrup with bay leaf and clove. A jewel-toned, make-ahead dessert that lets winter citrus shine without the oven.

Sangria punch built on rich port wine, frozen orange, lime, and lemonade, topped with club soda for sparkle. A fizzy, citrus-packed red punch that comes together in minutes for any party or potluck.

Fresh peaches macerated in white wine, port, sweet vermouth, citrus juice, and sugar. An elegant Italian-style no-cook fruit dessert served chilled in glass cups.

Honey baked ham basted in pineapple juice and brown sugar, served with a glossy ruby Cumberland sauce of port wine, currants, julienned citrus rind, currant jelly, and dark sweet cherries.

A zesty and versatile sauce, perfect for game, ham, roasts, or tongue. A blend of spices, wine, and citrus for a delightful flavor.

A buttery ginger pound cake baked in a ring mold, splashed with rum, and crowned with a garland of poached pears, candied orange peel, and grapes glazed in apple jelly. A showpiece holiday dessert.

Crispy-skinned roast duck over a smoky black bean sauce with cumin, green chili, and apple puree, drizzled with tangy tamarind jus. A fusion showpiece worth every minute.

A colorful summer salad dressing made with orange juice, honey and poppy seeds. This dressing complements any green salad, fruit and even pork.

This orange glazed pork chop recipe is a meat lover’s dream and is perfectly complemented by the French beans and olive tapenade part of the recipe. These beans actually cater for 6 people, so feel free to use them in a simple stir fry the day after.