Meat treats can be prepared in the most unusual ways, and dishes with exotic fruits are very popular. Pork with tangerines in the oven is one of the brightest representatives of meat treats that you can easily cook yourself.
It’s especially good to prepare such a dish for a festive feast, and it’s perfect for a New Year’s feast.
How to choose the right tangerines for cooking pork
To make your exotic meat dish simply magnificent, you need to choose good tangerines. The taste depends directly on the quality of the fruit, so we will tell you how to choose the right tangerines.
- It is best to buy tangerines during their ripening season, although they appear on the market much earlier. You can buy delicious tangerines from the beginning of November and use them to cook pork in the oven. Such fruits will be juicy, sweet and will give all their flavor to the meat.
- You can determine the appropriate tangerine by touch. If the fruit is tight or even hard, there will be practically no juice in it, and the meat is unlikely to be tasty. Fruits that are soft to the touch, on the contrary, are ripe and juicy.
A ripe tangerine's peel should fit loosely against the slices - this is the surest sign of the right choice.
- Also, be sure to smell the tangerines before purchasing. The pleasant aroma of citrus fruits indicates that the fruit in front of you is ripe and ready to eat. The lack of aroma indicates that the tangerine is not yet ripe and was picked from the branch while still green.
- By color, try to choose the brightest and smallest fruits, but make sure that it is tangerine in front of you, and not its analogue - mineola. Typically, tangerines are small in size (one should fit in the palm of your hand), but if the fruit is larger, it means that you have a crossed version of a tangerine with another fruit.
- Be sure to inspect the fruit before purchasing for damage. Dents, dark spots and abrasions very quickly lead to damage to tangerines, so avoid this purchasing option.
Baked pork with tangerines and hard cheese: step-by-step recipe
Ingredients
- — 800 g + -
- Red wine – 80 ml + -
- Tangerines - 3-4 pcs. + -
- - taste + -
- - 2-3 tbsp. + -
- Curry - 1 tsp. + -
- — 120 g + -
- - 3-4 branches + -
- Sesame - 1 tsp. + -
How to prepare and bake pork with tangerines and hard cheese step by step
Every delicious recipe involves painstaking and lengthy preparation, but what about those who simply have a frantic pace of life? We have a wonderful recipe for quick baked pork with tangerines in our arsenal, and believe me, it will immediately become your favorite among meat dishes.
The meat turns out very tender and juicy when combined with wine and “sunny” fruits. The main thing is to choose lean pork for preparing the dish.
- Wash lean pork (tenderloin or shoulder) well under running water. Dry the meat with paper towels and cut into 6-7 pieces, place in a bowl. Season the meat with salt and pepper to your taste and pour over the wine. Place the pork in the refrigerator for 15 minutes.
- Peel the tangerines and divide them into slices, be sure to remove the fibers. Prick each slice once with a toothpick.
- Grate the Gouda cheese on a coarse grater and set aside.
- Brush a rimmed baking sheet with olive oil, then arrange the pork pieces. Place the meat in the oven and bake at 180°C for 25 minutes.
- Then carefully remove the pan with the treat from the oven and arrange the tangerines evenly. Sprinkle curry seasoning on top of the wedges and return the meat to the oven for 15 minutes at the same temperature.
- Now sprinkle the treat with grated cheese and bake until done for 10 minutes at 210°C.
Place the finished dish on a beautiful dish. Then decorate the meat with herbs and sesame seeds.
Cooking spicy pork baked in tangerine marinade in foil
It is best to prepare meat for a festive feast whole, because it looks beautiful, and you need to bake a decent amount of the treat at once. In this case, it is best to take care of the taste of the pork in advance and marinate it in a tangerine marinade.
The taste of the meat will be truly exotic and, without a doubt, will appeal to all your guests. In addition, the recipe is simple and accessible to every home cook.
Ingredients
- Pork - 2 kg;
- Tangerines - 8 pcs.;
- Lemon - 0.5 pcs.;
- White pepper - 1 pinch;
- Salt - to taste;
- Olive oil - 50 ml;
- Dried garlic - 0.5 tsp.
- Wash a large piece of pork thoroughly in cold water. Then dry the meat thoroughly with paper towels.
- Take a toothpick or better yet a bamboo stick and prick the meat in different places.
- Season the piece thoroughly with salt and white pepper and place it in a large tray or bowl.
- Wash and peel the tangerines (keep one for decoration). Use your hands or a juicer to squeeze the juice out of the fruit.
- Squeeze the juice out of half a lemon and mix it with the tangerine liquid. Strain the fresh juice through a sieve.
- Pour the freshly squeezed juice over the meat and place it in the refrigerator for 5-6 hours to marinate (overnight is possible).
- Then take a large piece of foil and fold it in half. Brush the foil with olive oil, then place the pork in the center.
- Sprinkle the meat with ground garlic and wrap the edges of the foil tightly.
- Place the dish in the oven and cook for 1.5 hours at 170°C.
- Place the finished meat on a dish and cut into portions. Garnish the pork with tangerine slices and your favorite herbs.
Pork with tangerines in the oven will fit perfectly into your cookbook. With our accessible recipes, you can often prepare original meat dishes.
If you like to cook exotic dishes, then you will like this recipe. Tangerines give pork a pleasant sweetish flavor. So, pork with tangerines and sweet peppers.
What products do we need:
- 500 g pork fillet
- 3 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp + 2 tsp starch
- 1 large sweet pepper
- 2 tbsp ketchup
- 3/4 cup water or meat broth
- 1 tsp grated tangerine or orange zest
- 300 g tangerines (4-5 pcs)
Pork with tangerines
Cut the pork into strips 4 cm thick. Then cut each strip into pieces 0.5 cm thick.
Place the pork in a bowl, add 1 tablespoon each of vegetable oil, soy sauce and starch. Stir and leave to marinate for 15-20 minutes.
During this time, peel the tangerines, divide them into slices, if there are seeds, remove them and, preferably, remove the film. Then cut the pepper into large squares.
In a bowl, mix water (broth), ketchup, tangerine (orange) zest, 2 tsp starch and 1 tbsp soy sauce.
Heat a frying pan and pour 1 tablespoon of vegetable oil. When the oil is hot, add the peppers and fry for 3-4 minutes. Then transfer the pepper to a plate.
Add another 1 tablespoon of vegetable oil and lay out the pork with the marinade. Fry, cover and simmer over medium heat for 20 minutes.
Add pepper and simmer for another 10 minutes.
Pour in the prepared sauce and bring to a boil.
Now add the tangerine slices and, stirring gently, simmer for 2-3 minutes. Then close the lid and let stand so that the meat absorbs the tangerine aroma. Pork with tangerines is ready, please serve!
BON APPETIT!
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Kiwi or grapefruit from the category of exotic dishes is gradually moving into the section of everyday recipes, tasty and easy to prepare. Why not add another interesting recipe to this collection - pork with tangerines? Like all oriental dishes, this meat is prepared very quickly, but first it must be marinated in spices, ginger and lemon juice. The meat will turn out very juicy, tender, aromatic and spicy, but if the spiciness is still not enough for you, add a little chili sauce or finely chopped chili pepper to the marinade. Traditionally, spicy meat is served with a side dish of unleavened rice or noodles cooked with the addition of a minimal amount of salt.
Do not replace tangerines in this recipe with anything. They give their own unusual taste to the finished dish, and slightly soften the spiciness of fried meat. Pork in a spicy marinade should be served piping hot; the meat and tangerines should be very hot, almost scalding, then the taste of this dish will be fully revealed.
Ingredients:
- Lean pork – 300 gr;
- fresh ginger – 2 cm;
- freshly squeezed lemon juice – 1.5 tbsp. l;
- ground ginger, cinnamon, hot red pepper - 0.5 teaspoon each;
- sweet ground paprika, allspice - 1/3 teaspoon each;
- ground black pepper – 3 pinches;
- salt - to taste;
- sesame or olive oil – 2 tbsp. l;
- bell pepper – 1-2 pcs;
- tangerines – 1-2 pcs.
How to cook with photos step by step
Trim all the fat from the pork; the meat should be lean. Pork fat can be melted into cracklings, or potatoes or meat can be fried in melted fat. We cut the meat into thin strips (slices). 
Prepare a dry spice mixture for the marinade. Measure out half a teaspoon of ground ginger, cinnamon and hot pepper. Add to them a little ground paprika and allspice (about a third of a teaspoon each), 3-4 pinches of ground black pepper. 
Mix all the spices and rub a piece of ginger root into this mixture. You will get about a teaspoon of chopped ginger root. 
Squeeze lemon juice, we need 1.5 tbsp. l. Mix all spices with lemon juice. 
Place the pieces of meat in a spicy marinade of spices, ginger and lemon juice. Thoroughly mix the meat with the marinade and add salt to taste. Cover and leave the pork to marinate for half an hour or longer. 
Before frying the meat, cut the bell pepper into thin strips. 
Let's prepare the tangerines. Divide into slices, remove the remaining zest (white stripes) from each slice. There is no need to remove the transparent skin; the slices are fried whole. 
Heat sesame or olive oil in a frying pan. Increase the heat to high and, constantly stirring the meat with a spatula, quickly fry the pork until cooked (no longer than 4-5 minutes). 
Add sweet pepper to the meat. Reduce the heat to medium, fry the meat and pepper for another minute. 
Add tangerine slices to the meat with bell pepper. Tangerines have very thin and delicate skin, so you need to mix them with meat carefully, trying not to break them. After 2 minutes, remove the meat with pepper and tangerines from the heat. 
To keep the meat from cooling, transfer it to a heated plate. Add stewed peppers and tangerine slices to the meat. Serve immediately. The side dish can be made from crumbly unleavened rice, which must be boiled in advance, before you start frying the meat. Bon appetit! 
Author Elena Litvinenko (Sangina)
Hello, Vladimir.
Pork is a universal product. You can serve it with almost any vegetables, fruits and side dishes. There are a huge number of recipes, and they are all somewhat similar to each other. Often this monotony gets boring, then a recipe for pork with tangerines comes to the rescue. This dish will be especially appropriate in winter, since there will be a lot of such fruits in any store, and tangerines are best associated with the New Year holidays.
In combination with tangerines, the meat, although it acquires a sour taste, is at the same time very juicy and tender. By the way, tangerines can be replaced with oranges, the main thing is to rid the pulp of the transparent hard film.
The simplest and most delicious recipe for pork in tangerines
Ingredients:
- Tangerines (1 - 2 pcs);
- Pork (200 - 300 gr);
- Vegetable oil (20 - 30 ml);
- Sugar or granulated sugar (1 - 2 tsp);
- Salt (3 - 4 pinches);
- Other spices and herbs to taste.
The cooking process itself is quite simple. First, you need to heat the vegetable oil in a saucepan with a non-stick coating or in a cauldron. Place small pieces of pork on it.
By the way, the dish will turn out much juicier and more flavorful if the meat has layers of fat.
Pork needs to be fried for 7 - 10 minutes over high heat until golden brown.
At this time you can prepare tangerines. They should be peeled not only from the peel, but also from the white layer between the slices. The fruits should be finely chopped and added to the meat along with salt, sugar and spices.
Now you need to leave the dish to simmer over medium heat for 5 - 7 minutes. The most important thing is not to overcook the meat, as this will lead to toughness and dryness. A delicious sweet and sour caramel sauce that envelops every piece of meat will help you avoid this. It is obtained during stewing of pork, when the juice from the tangerine segments is evaporated and crystallizes with sugar.
Before serving, it is advisable to sprinkle the dish with herbs, such as dill. Mashed potatoes or buckwheat porridge are best served as a side dish.
Lean pork with vegetables and tangerines
Ingredients:
- Lean pork (300 - 400 g);
- Fresh ginger (2 - 3 cm);
- Ground ginger, hot red pepper, cinnamon (half a teaspoon);
- Freshly squeezed lemon juice (1.5 - 2 cups);
- Ground black pepper (about 2 - 3 pinches);
- Olive oil (2 - 3 tablespoons);
- Allspice and sweet ground paprika (1/3 spoon);
- Salt (to taste);
- Bell pepper (1 - 2 pcs);
- Tangerines (1 - 2 pcs).
To cook lean pork with tangerines, first of all you need to trim off all the fat from it. By the way, it can be melted into cracklings. After this, the meat needs to be cut into thin strips, reminiscent of bacon.
To prepare the sauce, you need to add paprika, ground black and allspice to ground ginger, hot pepper and cinnamon. Then add grated ginger and lemon juice.
Pieces of meat must be placed in the marinade, mixed, salted and left for half an hour or an hour. Before you start frying, you need to cut the sweet peppers and tangerines into thin strips.
After the pork has marinated sufficiently, heat the olive oil in a frying pan, put the pieces of meat there and leave for 3 to 5 minutes, stirring constantly.
Now you should reduce the heat, add sweet peppers and tangerines to the dish. After 2 - 3 minutes, the pork is ready and can be served to guests and household members.
Bon appetit!
Best regards, Angelina.
A very bright, tasty dish with an unusual aroma! What's so unusual about citrus fruits, you ask?! I’ll answer, in citrus fruits, maybe nothing. And this pork does not smell like tangerines, it smells like barbecue and a fire, the first spring outing. Isn’t it interesting, there are interesting associations when you sit at the festive table near a decorated Christmas tree!? And the feeling of a double holiday makes your soul even happier!
Ingredients for “Aromatic Pork with Tangerine Sauce”:
Recipe for “Aromatic Pork with Tangerine Sauce”:
The necessary products are in front of us. Rub the meat with salt and pepper. And into the bag (the seam of the bag is on top, in the middle). Then finely chop the onion, pour some soy sauce over it, stir to distribute the sauce evenly and set aside to marinate.
Since tangerines are an integral part of this dish, we choose them carefully. We need sweet, aromatic fruits, without acid. Let me remind you that I have especially large tangerines (170 grams on average in weight). Wash 1 tangerine, cut into rings without peeling, cover the meat in a bag on all sides. We put the bag in a baking dish, tie one hole, add 100 grams of water to the meat, tie the second edge, and into the oven for an hour. My “gas old lady” successfully bakes meat at a temperature of 200-220C
By the way, it is not necessary to bandage the meat itself. I was experimenting to see if the meat would produce appetizing “bandages”, so I laced it with silicone ribbons.
Now the sauce. Mix 2 tsp. with a slide of honey, juice and pulp of 1 tangerine, a spoonful of mustard, 1 full tbsp. l. soy sauce.
Cook the sauce over low heat until it becomes jam. If it thickens completely, you can dilute it with water. What does the sauce taste like?! Very piquant, slightly spicy. This piquancy will not stick out on the finished meat, everything will be discreetly tasty. This portion of sauce is designed for 1 kg of meat to lubricate the surface of the piece. As a rule, I cook an extra portion for “dipping.”
After an hour, remove the meat from the oven. We tear the bag at the seam. Remove the meat and tangerines into another form. The remaining broth can be used for its intended purpose. We make cuts on the surface of the piece.
Lubricate the meat with sauce. Place pickled onions on top. And put the meat in the oven for another 20 minutes. As soon as a “crust” has formed, the onions have browned, it’s ready. I assume that the combination of soy-tangerine sauce and pickled onions gives the shish kebab flavor to the meat!
