Orange Blast sauce for pork

I had a bad week last week, and barely remembered that the Improv Cooking Challenge was this week, and the theme was Orange and Olive Oil. 

I had an idea and boy was it delicious.

This challenge is hosted by Nichole of Cookaholic Wife
I've actually missed out on a few of the challenges, but am so glad I got to participate in this one.  

I'd seen where a fellow blogger named Dorothy from Shockingly Delicious had combined orange marmalade and hatch chiles together to make a sauce.
And since I had a bunch, OK, several pounds of Hatch Chiles in my freezer, I wanted to try it.
The beginnings of the sauce, I played with equal amounts of Marmalade and Hatch Chiles first, but then added some chutney and that not only balanced it all out, but made for an absolutely fantastic sauce.

 Look at those little pieces of orange on the pork.

And it looked wonderful.  But we had this cooking challenge for orange and olive oil, and it made me think.  I also wondered how I could make them into a taco filling.

I like experimenting, what can I say?
This was a good experiment.

As in...

Boy did I hit that out of the park. WOOHOOO!

I liked it.  I think it would be totally awesome slathered on a pork roast or some chicken so that the sugars in the marmalade caramelize a little more, but I was happy to use this in some taco's yesterday.

Orange Blast Sauce for Pork, Chicken or Shrimp

Yield: 2-4 servings

Author: Sid's Sea Palm Cooking adapted from my mother's recipe

prep time: 10 Mcook time: 15 Mtotal time: 25 M

This is such a simple sauce to put together, and so flavorful, you'll want it slathered on pork or chicken or shrimp or even venison.

ingredients:

Orange Blast Sauce

• 1/2 cup Orange Marmalade
• 1 small Hatch Chile, roasted, seeded and chopped
• 1/2 cup Major Grey's Chutney
• 1 tablespoon orange juice (opt.)
• 1 teaspoon Olive Oil

Pork Chop/Chicken

• 1-2  pork chops per person - cooked
• or
• 1-2 pieces of chicken per person - cooked

instructions:

How to cook Orange Blast Sauce for Pork, Chicken or Shrimp

1. Mix all the ingredients for the sauce together and simmer on low heat for about 10 minutes, stirring constantly, to prevent it from burning.

Cook pork or chicken

1. Cook your meat until done, saute or bake it
2. Slather the meat with the sauce, and place in oven or under broiler until the sauce caramelizes a little, watching carefully so it doesn't burn.
3. Slice the pork into thin slices and mound into a prepared taco shell and top with lettuce, tomatoes and a little cheese if desired.  
4. You can also serve this in a wrap with some thinly sliced red cabbage and onions for a different taste experience.

Created using The Recipes Generator

October Improv Cooking Challenge

Olive Oil and Orange

• Glazed Orange Muffins by Veggies First, Then Dessert
• Blood Orange Baked Squash by Palatable Pastime
• Orange Olive Oil Pound Cake by Making Miracles
• Olive Oil Fresh Orange Cake by Sneha’s Recipe
• Orange Blast Sauce for Pork by Sid's Sea Palm Cooking
• Blood Orange Salad with Pecans and Blue Cheese by A Day in the Life on the Farm
• Orange Cardamom Pound Cake by Cookaholic Wife
• Halloween-Inspired Orange Ricotta Bundt Cake by Faith, Hope, Love and Luck Despite a Whiskered Accomplice