How To Make Marmalade Glazed Pork Roast
Orange marmalade gives this pork roast a caramelized crust. The juicy meat is served with parsnips and flavored with rosemary and orange for a tasty meal.
Serves:
Ingredients
- 2½lbspork loin roast,boneless
- salt and ground black pepper,to taste
- ½cuporange marmalade,divided
- 1tbspfresh rosemary,chopped
- ½cuporange juice
- 1tbspolive oil
- 1lbparsnips,peeled, cut into 1-inch wedges
- 2red onions,cut into 1-inch wedges
Instructions
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Preheat the oven to 375 degrees F.
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Place the pork roast in a large roasting pan and season liberally with salt and black pepper. Spread half the orange marmalade over the roast.
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Mix the remaining marmalade with rosemary in a large bowl. Stir orange juice and olive oil into the rosemary mixture.
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Combine the parsnips and onions in another bowl. Add about 2 tablespoons orange marmalade mixture, then toss to coat. Arrange the vegetables around the pork roast.
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Bake the pork in the oven for 30 to 45 minutes. Pour the remaining orange juice mixture over the pork.
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Increase the oven heat to 450 degrees F and continue to cook for 15 to 20 minutes until pork is slightly pink in the center. An instant-read thermometer inserted into the center should read at least 145 degrees F.
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Transfer the roast to a cutting board and cover lightly with aluminum foil. Toss the vegetables in the pan juices and return the roasting pan to the oven.
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Continue cooking for 10 minutes more until juices have thickened and vegetables are browned.
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Slice the pork, serve with vegetables and pan juices, and enjoy!
Nutrition
- Calories: 818.13kcal
- Fat: 39.58g
- Saturated Fat: 12.95g
- Monounsaturated Fat: 18.53g
- Polyunsaturated Fat: 4.25g
- Carbohydrates: 57.09g
- Fiber: 7.43g
- Sugar: 34.71g
- Protein: 58.53g
- Cholesterol: 178.60mg
- Sodium: 1245.98mg
- Calcium: 133.98mg
- Potassium: 1626.93mg
- Iron: 3.37mg
- Vitamin A: 11.02µg
- Vitamin C: 43.12mg
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