Simple Orange Glazed Pork Roast

Glazed Pork Loin Roast

The Spruce / Diana Rattray

Prep: 5 mins
Cook: 100 mins
Total: 105 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
428 Calories
25g Fat
2g Carbs
45g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 428
% Daily Value*
Total Fat 25g 32%
Saturated Fat 10g 52%
Cholesterol 139mg 46%
Sodium 611mg 27%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Protein 45g
Calcium 37mg 3%
*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 uncomplicated recipe for pork loin is roasted with a simple orange glaze. This makes a fabulous meal with sweet potatoes or mashed potatoes and your family's favorite veggies.

Whether for a Sunday dinner or everyday family meal, a pork loin roast is an excellent choice. If there is very little fat on the roast, wrap slices of bacon around it. You'll have a tender, juicy roast and the bonus of that wonderful smoky flavor on the outside of the meat.


  • 4 ounces frozen orange juice concentrate (thawed)
  • 2 tablespoons melted butter
  • 2 tablespoons steak sauce (A-1, etc)
  • 1 boneless pork loin roast (about 4 pounds)
  • Salt and freshly ground black pepper

Steps to Make It

  1. Heat the oven to 350 F/180 C/Gas 4.

  2. Line a roasting pan (large enough to hold the roast) with foil.

  3. In a bowl blend the orange juice concentrate with the melted butter and steak sauce.

  4. Sprinkle the pork roast lightly with salt and pepper and place it in the roasting pan.

  5. Brush the orange mixture over the pork

  6. Roast for about 20 to 30 minutes per pound, or until the pork is fully cooked.

  7. Baste the pork again with the orange juice mixture about 5 to 10 minutes before it's done.

  8. Tent the roast loosely with foil and let it rest for 3 to 5 minutes before slicing.

  9. Check the pork with a food thermometer. It should register 145 F when inserted into the thickest part of the roast.