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  • Orange Glazed Pork Roast

    2 votes
    Orange Glazed Pork Roast
    Prep: 15 min Cook: 80 min Servings: 6
    by Bob Vincent
    126 recipes
    >
    This is a tasty Pork Loin Roast. The glaze and sauce are from "Cajun-Creole Cooking" by Terry Thompson published in 1985. I have added an injection liquid of melted butter and orange juice which keeps the pork very moist while cooking and some additional spices. I cooked the roast to 148^ then rested it for 15 minutes before slicing. The meat is slightly pink in the middle but juices run clear. I served it with brown rice and artichoke hearts/pearl onions in a Dijon Mustard & Horseradish Bechamel sauce. Wine: A fruity Pinot Noir. Fenestra 2007 Livermore Valley Pinot Noir worked for us.

    Ingredients

    • 3 Lb boneless pork top loin roast; tied
    • 4 cloves garlic
    • 3 Tbs Rosemary, minced
    • 3 Tbs Sage, minced
    • Garlic pepper/Kosher salt to taste
    • 1 Navel Orange thinly sliced, for garnish
    • Orange Glaze:
    • 1/4 cup Apricot jam
    • 1/4 cup Orange juice
    • 1/4 cup Stone ground Mustard
    • 2 Tbs Brown Sugar ( I used light)
    • Pan Sauce:
    • 1/4 cup Grand Marnier
    • 1 cup Orange juice
    • 2 Tbs sweet butter
    • Injection Liquid:
    • 1/4 cup melted sweet butter
    • 1/4 cup Orange juice

    Directions

    1. Preheat oven to 350^ conventional (325^ convection). Make small slits in the roast with a paing knife. Insert garlic slivers into slits. Rub roast with minced herbs and season with garlic pepper/Kosher salt to taste. Inject roast with injection liquid. Roast to an internal temperature of 148^ or until juices run clear. Meanwhile prepare glaze and brush glaze onto roast during the last 15 minutes of cooking. Total cooking time was 80 minutes. Lightly tent with foil and let roast rest for at least ten minutes before slicing.
    2. Mix sauce ingedients and deglaze pan the roast was cooked in. Simmer and reduce by about half. Remove from heat and strain the sauce. Mount with cold sweet butter.
    3. Slice the roast. Place on platter and drizzle with sauce. Serve remaining sauce in a gravy boat. Garnish platter with herb sprigs and sliced orange.

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