Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Trout with Escarole, Orange, and Olives

2 tbsp olive oil
1 skin on trout fillet (4oz)
3 cups escarole, torn to pieces
1/4 tsp orange zest
2 tbsp orange juice
4 green olives, pitted and chopped

In a large skillet, heat oil over medium high.

Pat fish dry and season both sides with salt and pepper. Add fillet to skillet, flesh side down and gook until golden brown and releases easily from skillet.

Flip and cook until opaque through. Move to plate.

Add escarole, zest, and olives to skillet. Cook until escarole wilts. Add orange juice and toss. Serve with trout.

Orange & Cumin Pork Loin

Everyday Food, Dec 2010

– 3 pounds boneless pork loin, tied at 2″ intervals
– 2 tbsp olive oil
– 1.5 tsp ground cumin
– Coarse salt and ground pepper
– 1/2 cup fresh orange join (about 1 large orange)
– 1/4 cup white-wine vinegar
– 2 tbsp orange marmalade
– 2 tbsp chopped cilantro

Preheat over to 400.

Dry pork with paper towels. Rub with oil, salt, pepper, and cumin.

Over high, brown pork on all sides.

In a small bowl, whisk orange juice, marmalade, and vinegar.

Move pork to snug baking dish, drizzle with orange mixture.

Roast pork, basting, until cooked through (160), about 45 minutes.

Rest for 10 minutes, serve with cilantro and au jus.

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