Orange Glazed Pork Loin Recipes

ORANGE GLAZED PORK LOIN

Orange Glazed Pork Loin image

This is a delicious way to fix pork roast. Sometimes I make it without the glaze and it is still great. One of out family favorites.

Provided by looneytunesfan

Categories Pork

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

5 lbs boneless pork loin roast, rolled
1 teaspoon salt
1 garlic clove, minced
1/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/4 cup packed brown sugar
1 tablespoon cornstarch
1 cup orange juice
1/3 cup water
1 tablespoon Dijon mustard

Steps:

Combine the salt, garlic, thyme, ginger and pepper; rub over the entire roast. Place roast with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350* for 2 hours.
Meanwhile, in a saucepan, combine brown sugar and cornstarch. Stir in the remaining glaze ingredients until smooth. Bring to a boil; cook and stir for 2 minutes. Brush some of the glaze over roast.
Bake 1 hour longer or until a meat thermometer reads 160*, brushing occasionally with glaze. Let stand 10 minutes before slicing; serve with remaining glaze.

Nutrition Facts : Calories 1033.6, Fat 47.5, SaturatedFat 9.1, Cholesterol 362.9, Sodium 895.9, Carbohydrate 22.4, Fiber 0.4, Sugar 18.6, Protein 121.7

PORK LOIN WITH ORANGE MARMALADE GLAZE

Pork Loin With Orange Marmalade Glaze image

Not sure where this recipe came from, but I cooked it at the beach one summer with a friend and it became a tradition every time we returned (and lots of times at home, inbetween). This is a savory roast. The marmalade and white wine bring out the flavor and juiciness of the roast but don't overpower with sweetness.

Provided by Epi Curious

Categories Pork

Time 1h40m

Yield 6 , 6 serving(s)

Number Of Ingredients 7

Ingredients

3 1/2-4 lbs pork loin roast (center-cut)
1 tablespoon olive oil
salt & freshly ground black pepper
2 teaspoons rosemary (fresh)
1 cup white wine (dry)
1 cup water
1/2 cup orange marmalade

Steps:

Preheat oven to 350 degrees.
Place the pork loin on a rack in a shallow roasting pan. Brush meat with the olive oil and then sprinkle with salt, pepper and rosemary. Pour the wine and water into the roasting pan. Roast for 1 hour.
Remove the pan from the oven and spoon 1/2 cup of pan drippings into a small bowl. Add the marmalade and mix well. Pour this mixture over the meat and return it to the oven.
Continue roasting the meat for 35 to 45 minutes, basting it 2 to 3 times with the pan drippings, until a meat thermometer reaches 160 degrees F.
Let the meat rest 15 minutes before serving. Skim any fat from the pan drippings and serve with the roast.

Nutrition Facts : Calories 671.8, Fat 27.8, SaturatedFat 9.6, Cholesterol 214.5, Sodium 171.4, Carbohydrate 18.8, Fiber 0.2, Sugar 16.4, Protein 75.9

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