How to Make Orange Glazed Pork Roast – Juicy & Flavorful

 

The recipe I am sharing with you today is one that I am updating that I cooked quite a number of years back. Occasionally when something was really delicious, I like to bring it up to date with more information that you might find useful, and in a format that is much more user friendly! In this case the printable recipe no longer worked as well, so this also needed updating.

What you have here is a delicious Orange Glazed Pork Roast.  A simple boneless loin of pork, roasted to tender and juicy perfection with a lush and sticky Orange Marmalade and Grainy Dijon Glaze. A delectable gravy is made with the pan juices.  It really is delicious.

 

  

Don't let the darkness of the glaze put you off, it is well and truly delicious. A bit tart, a bit zippy with a touch of heat, and sweet and sticky, all going beautifully with that juicy and succulent meat.  Trust me when I tell you that it is not burnt.

The only way of really getting around that is to roast the pork for half the roasting time and then glaze it and continue roasting for the remainder of the time.  It all depends on how attentive you really wish to be. It won't be quite as stickily moreish as it is when you put it all on at the beginning.

The pork was perfectly cooked, loaded with flavor, and so tender.  It is so easy to dry pork loin out, so do follow the timings as best as you can.  I have always found a meat thermometer is the best tool to test for doneness.  My mom always cooked pork to death, and it was a bit dried out (not so good) but nowadays we have much safer pork to eat, and an internal temperature of 65*C/155*F is perfect. 

  

INGREDIENTS NEEDED

FOR 

ORANGE GLAZED PORK ROAST

There really isn't a lengthy list of ingredients. Most are very self-explanatory and quite available. Use the best of each that you can afford to buy and you can't go wrong! 

• 3 pounds (1.5 k) boneless, skinless pork loin roast
• vegetable cooking spray
• 1 1/2 tsp coarsely ground black pepper
• 1/2 tsp fine sea salt
• 1 cup (325g) orange marmalade (Use any good quality marmalade. I like the thick cut.)
• 2 TBS grainy Dijon mustard (You could use smooth, but the grainy adds a lovely texture.)
• 2 tsp fresh or dried rosemary leaves (I used dry as that is all I had. Rub it with your fingertips to release the oils. If using dry, make sure it is well within the date.)
• 2 TBS plain flour (all purpose)
• 2 cups (480ml) chicken broth (I use reconstituted Better Than Boullion stock paste)

 

HOW TO COOK

ORANGE GLAZED PORK ROAST

This is really a very simple roast to make and so impressive when it is done.  It makes a great meal for the holidays or for dinner parties.

 

1. Preheat the oven to 190*C/375*F/ gas mark 5. Spray a roasting rack with the vegetable cooking spray and place it into a roasting tin which you have lined with aluminum foil. (DO NOT SKIP THIS STEP, you will regret it.)
2. Place the marmalade into a small saucepan along with the Dijon mustard. Whisk together over medium heat until the marmalade has melted and everything is well combined. Stir in the rosemary. (I use a small wire whisk. I rub the rosemary between my fingertips to release any oils.)
3. Season the pork roast all over with the salt and black pepper. Place onto the rack in the roasting tin. (Be generous. Much of the seasoning will melt off.)
4. Brush it all over with the melted marmalade mixture. (If desired you can save some to brush it with periodically during the last part of the roasting period.)
5. Roast for 1 hour, or until a thermometer inserted into the roast registers 65*C/155*F when inserted into the thickest part of the roast.
6. Cover with foil and let stand for 10 minutes before lifting off onto a serving plate. (This helps the meat to relax and any juices to be reabsorbed into the meat.)
7. Add a bit of water to the roasting pan and scrape up any juices. Strain into a saucepan.
8. Shake some of the chicken stock together with the flour. Add the remainder to the juices in the saucepan. Bring to a simmer.
9. Whisk in the flour and stock mixture, whisking constantly.
10. Bring to the boil, whisking, then reduce to a simmer. Cook for five minutes to cook out the flour taste. Taste and adjust seasoning as necessary.
11. Serve the roast cut into slices along with your favorite vegetables on the side and some of that delicious gravy spooned over top.

  

WHAT TO SERVE WITH

ORANGE GLAZED PORK ROAST

On this particular day I served it with some fluffy mashed potatoes, mashed Swede (rutabaga) and some frozen vegetables.

If you are entertaining, you might want to consider making a Creamy Potato Gratin.  This always goes beautifully with a roast. This recipe for Honey Roasted Dilled Carrots and Turnips is very elegant. Classic Roasted Potatoes are also always a treat.

  

IMPORTANT TIPS TO 

CONSIDER WHEN BUYING A PORK LOIN ROAST

1. Take the number of people you are feeding into consideration. The rule of thumb generally is to buy approximately 8 ounces/1/2 pound/227g per person.

2. Bone in or boneless?  Generally speaking, a pork roast with the bone in will be less prone to drying out and more tender.  That is where timing is really important. For this boneless roast I have cooked today, the timings are perfect. Bone in does make for a nicer presentation at the table, but unless you have a great butcher who will crack the chin bone for you ahead of time, it does not make for a very elegant carve. Boneless are usually well trimmed and are always much easier to carve.

3. Look for a well marbled roast with a good balance of lean and fat. You want a bit of fat because this is what will help to keep the roast succulent and from drying out.

   

FREQUENTLY ASKED QUESTIONS

CAN THIS BE MADE AHEAD OF TIME?

You can certainly have it ready to go into the oven ahead of time, but I do not recommend cooking it ahead of time and then reheating it.  The chances of your roast drying out and being over-cooked are too great.

HOW DO I STORE ANY LEFTOVERS?

Bring the roast to room temperature quickly and then place into an airtight container or wrap in some plastic cling film.  Store in the refrigerator for up to four days.  If you want or need to keep it longer, wrap tightly and freeze. It will keep for up to three months in the freezer, properly wrapped.

HOW TO REHEAT LEFTOVERS?

We have always enjoyed leftover roast pork, thinly sliced and served cold with mustard. If you wish to reheat it.  Slice and reheat gently in some of the leftover gravy, or steam just until heated through in the basket of a steamer. You can also pan-fry slices in some butter but do bear in mind that the more it is cooked the less juicy it will be.  This is also really good sliced cold and made into sandwiches.

  

 

A FEW OTHER

PORK ROAST RECIPES FOR YOU TO ENJOY

ROAST PORK WITH SAGE AND POTATOES - The pork in this dish gets rubbed with a mix of sage and garlic before roasting that really gives it a nice flavor. That same herb and garlic mix is used to toss together with potatoes that are roasted along with the pork. Roasted together the potatoes absorb the meat juices and become all sticky glazed and lovely.

POT ROASTED PORK WITH CABBAGE AND CARROTS - Quite simply this is one of my favorite ways to cook a pork sirloin roast, family style. Slivers of garlic are inserted into cuts made into the roast. A long slow braise results in succulent moist pork, tender roasted carrots, butter tender cabbage and a rich gravy that is to die for. Everyone love LOVES this roast!

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Yield: Approximately 16

Author: Marie Rayner

Orange Glazed Pork Roast

Prep time: 15 MinCook time: 1 HourInactive time: 15 MinTotal time: 1 H & 30 M

Tender and succulent Pork Loin Roasted with a tangy Marmalade, grainy mustard and Rosemary Glaze! A wonderful joint to serve for a holiday meal or for entertaining!

Ingredients

• 3 pounds (1.5 k) boneless, skinless pork loin roast
• vegetable cooking spray
• 1 1/2 tsp coarsely ground black pepper
• 1/2 tsp fine sea salt
• 1 cup (325g) orange marmalade
• 2 TBS grainy Dijon mustard
• 2 tsp fresh or dried rosemary leaves
• 2 TBS plain flour (all purpose)
• 2 cups (480ml) chicken broth

Instructions

1. Preheat the oven to 190*C/375*F/ gas mark 5. Spray a roasting rack with the vegetable cooking spray and place it into a roasting tin which you have lined with aluminum foil.
2. Place the marmalade into a small saucepan along with the Dijon mustard. Whisk together over medium heat until the marmalade has melted and everything is well combined. Stir in the rosemary.
3. Season the pork roast all over with the salt and black pepper. Place onto the rack in the roasting tin.
4. Brush it all over with the melted marmalade mixture.
5. Roast for 1 hour, or until a thermometer inserted into the roast registers 65*C/155*F when inserted into the thickest part of the roast.
6. Cover with foil and let stand for 10 minutes before lifting off onto a serving plate.
7. Add a bit of water to the roasting pan and scrape up any juices. Strain into a saucepan.
8. Shake some of the chicken stock together with the flour. Add the remainder to the juices in the saucepan. Bring to a simmer.
9. Whisk in the flour and stock mixture, whisking constantly.
10. Bring to the boil, whisking, then reduce to a simmer. Cook for five minutes to cook out the flour taste. Taste and adjust seasoning as necessary.
11. Serve the roast cut into slices along with your favorite vegetables on the side and some of that delicious gravy spooned over top.

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