Thursday, October 10, 2019

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
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.


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


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

  • Sidsel Munkholm - Author
    Sidsel Munkholm - Author

    Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


    1. This does sound wonderful and tacos were a great idea.

      1. What can I say, I love Tacos, but get tired of the same old every week, and this was a lovely change.

    2. I am ALWAYS looking for something different to try with the huge bag of roasted hatch chiles that lives in my freezer. I love this idea! Especially on a taco!

      1. They were really good as a nice change of pace from regular taco fillings.

    3. Yum, this reminds me of my favorite taco filling, carnitas. Going to try your sauce next time I make a pork roast.

      1. It is similar, didn't catch that at the time, but may just have to play with this sauce the next time I cook up a pork butt for Carnitas.

    4. Oh my...this sauce is dangerous...I'd want to put it on everything!!!

      1. I'm putting it on some chicken next, and maybe some shrimp and...


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