Pork Loin With Orange Glaze Recipe

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Pork Loin with Orange Glaze

Lynnda Cloutier


Magical blend of flavors.Source: Unknown

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1 boneless pork roast, 4 to 5 lbs
1 clove garlic slivered
rosemary, crumbled or ground
freshly ground pepper


2 tbsp. dijon or french mustard
2 heaping tablespoons orange marmalade
1 tbsp. brown sugar
1/2 cup fresh orange juice, about 2 oranges, divided


1/4 cup dry white wine
1 to 2 tbsp. curacao (orange liqueur)
2 oranges, thinly sliced
finely chopped fresh parsley

Directions Step-By-Step

Preheat oven to 325.
Make slits in meat and insert garlic slivers. Rub meat all over with generous mixture of rosemary, salt and pepper. Place meat in roasting pan, fat side up. Roast pork, uncovered, at 325 for 35 minutes per pound or til meat thermometer registers 170. Juices should run clear when meat is tested with fork.
Prepare glaze about 30 minutes before roast is done. Mix together mustard, marmalade, brown sugar and 1/4 cup orange juice. Pour over meat and continue roasting til done, Baste 2 or 3 times.
Place cooked roast on heated platter and remove strings, if any. Keep warm. Skim all excess fat from pan juices. Add wine, remaining orange juice and Curacao to pan. Bring sauce to boil over medium high heat. Add orange slices and heat through. Spoon some sauce over loin. Arrange orange slices around loin and sprinkle meat lightly with parsley. Serve remainder of sauce at the table. Serves 8 to 10

About this Recipe

Course/Dish: Pork