Roast Pork With Orange Glaze

Roast Pork Loin With Orange Glaze
Roast Pork Loin With Orange Glaze. Diana Rattray
Ratings (5)
  • Total: 2 hrs 10 mins
  • Prep: 10 mins
  • Cook: 2 hrs
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
418 Calories
20g Fat
15g Carbs
42g Protein
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 418
% Daily Value*
Total Fat 20g 26%
Saturated Fat 8g 38%
Cholesterol 120mg 40%
Sodium 383mg 17%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 2%
Protein 42g
Calcium 70mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This spiced pork loin roast is glazed with a sweet and flavorful orange mixture just before it's done. It's an excellent entree to serve at a dinner party or holiday meal. Use a bone-in pork loin roast or a loin rib roast.

Serve this pork roast with mashed potatoes or sweet potatoes and your favorite side vegetables.
 

Ingredients

  • For the Orange Glaze:
  • 1/2 cup orange juice concentrate
  • 2 tablespoons corn syrup
  • 2 tablespoons brown sugar (light, packed)
  • For the Spice Mixture:
  • 3 cloves garlic (finely minced)
  • 1 teaspoon kosher salt
  • 1 scant teaspoon black pepper (coarsely ground)
  • 1/2 teaspoon cumin (ground)
  • Dash cayenne pepper
  • 1/2 teaspoon dried thyme
  • For the Pork:
  • 1 bone-in pork loin roast (about 5 pounds)

Steps to Make It

  1. Heat oven to 325 F (165 C/Gas 3).

  2. In a small bowl combine orange glaze ingredients. Blend well and refrigerate until needed.

  3. In another small bowl combine the spice mixture ingredients and rub all over the pork.

  4. Place the pork on a rack in a baking pan. Roast for about 20 to 25 minutes per pound.

  5. About 15 minutes before the pork will be done, spoon the orange glaze mixture over the roast. Continue roasting to at least 145° F on a food thermometer.

  6. Tent the roast loosely with foil and let it rest for 10 minutes before carving.*

*Meat continues cooking after it is removed from the oven, so will increase in temperature. A roast also needs time to redistribute the juices. 

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