Orange Roasted Pork with Harvest Vegetables

Tiffany Bannworth


I made this dish by request for one of our younger sons. He loves oranges and was served with a roasted orange slice as well.

I love the fragrance of the broth. I recommend saving the drippings if you enjoy Aspic.


★★★★★ 1 vote

20 Min
5 Hr 20 Min


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pork roast
orange, thick sliced
2 Tbsp
1/2 stick
butter, unsalted sweet cream, room temperature
1/2 c
dark brown sugar
1 tsp
paprika, hot
1/2 tsp
1/2 tsp
1 c
red wine
salt and pepper to taste
rosemary, optionally


2 c
sliced crookneck squash
shallots, peeled and quartered
1 Tbsp
fresh garlic, sliced
celery, optional
sweet potato, optional
1 tsp
celery salt

How to Make Orange Roasted Pork with Harvest Vegetables


  • 1In a cast iron skillet, place meat fat side down. Pour wine over it.
  • 2Massage in butter. Drip over molasses.
  • 3Coat with brown sugar, then add spices and herb.
  • 4Place orange slices strategically on roast.
  • 5In a mixing bowl, add all vegetables and celery salt. Toss until well mixed.
  • 6Pour vegetables around roast. Tightly seal with tin foil or place cover on roasting pan.
  • 7Cook at 250F for 5 hours. Periodically, inject roast with pan drippings (optionally). Now cooking time may vary by size of roast. When poked, broth should run clean, not bloody.
  • 8When this is achieved, remove foil. Raise temperature to 375F. Cook uncovered for an additional 15-20 minutes or until golden.
  • 9Remove from oven. Allow to rest for 10 minutes before slicing.

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About Orange Roasted Pork with Harvest Vegetables

Course/Dish: Pork, Roasts

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