orange juice and zest. 2. Season the mixture with salt and pepper, add fennel pollen and dried chamomile flowers. 3. Place the pork loin in a tray and cover in marinade. Let marinate for at least ...

A pork shoulder marinated in a blend of citrus juices ... will cut back on my food costs when citrus is not in season for me. If you are not a fan of orange juice, you can substitute in more lime ...

Get a medium bowl and combine orange juice, mustard ... Thinly slice the brown pork and place it on a serving platter. Place ...

Transfer the chops to plates and spoon some of the sauce on top. In a large bowl, whisk the coconut oil with the vinegar, garlic, orange zest and juice. Add the endives, jalapeño, cauliflower and ...

Spoon half the marinade over the pork, add the orange and lime shells and fold up ... Leave to cool slightly, then squeeze the juice and use for the marinade.

Add pork chops back to the pan. Add oranges, orange zest and cranberries. Simmer for 8-10 minutes or until pork is cooked through. Top with fresh thyme before serving.