Best Mandarin Pork Roast Recipes

MANDARIN PORK ROAST

Mandarin Pork Roast image

I've taught university-level English for more than 40 years, but cooking is my first love. I especially like to plan and serve elaborate meals for my friends. This spectacular roast is juicy and tender with delightful seasonings and a beautiful glaze. -Grady Walker, Tulsa, Oklahoma

Provided by Taste of Home

Categories Dinner

Time 2h5m

Yield 10-12 servings.

Number Of Ingredients 14

Ingredients

2 teaspoons dried rosemary, crushed
4 garlic cloves, minced
1 teaspoon pepper
1 bone-in pork loin roast (about 5 pounds)
1 can (11 ounces) mandarin oranges, drained
GLAZE:
1/2 cup orange marmalade
6 tablespoons orange juice concentrate
1/4 cup soy sauce
1/4 cup ketchup
2 tablespoons honey
2-1/4 teaspoons ground mustard
1-1/2 teaspoons ground ginger
2 garlic cloves, minced

Steps:

Combine rosemary, garlic and pepper; rub over roast. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours. , Arrange oranges over roast. Combine glaze ingredients; brush over roast. Bake 30 minutes longer or until a thermometer reads 160°, brushing often with glaze. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 281 calories, Fat 9g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 440mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 1g fiber), Protein 28g protein.

MANDARIN PORK ROAST

Mandarin Pork Roast image

Make and share this Mandarin Pork Roast recipe from Food.com.

Provided by Carrie Ann

Categories Pork

Time 2h55m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons dried rosemary, crushed
4 cloves garlic, minced
1 teaspoon pepper
1 (4 lb) rolled pork loin roast
1 (11 ounce) can mandarin oranges, drained
1/2 cup orange marmalade
6 tablespoons orange juice concentrate
1/8 cup soy sauce
1/4 cup ketchup
2 tablespoons honey
2 teaspoons dry mustard
1 1/2 teaspoons ground ginger
2 cloves garlic, minced

Steps:

Preheat oven to 450 degrees.
Combine rosemary, garlic and pepper; rub over roast.
Place roast, fat side up, on a rack in a shallow roasting pan.
Reduce heat to 325 degrees.
Roast, uncovered for 30 to 40 minutes per pound depending on the thickness of the roast.
Take meat out of oven at the last 1/2 hour of cooking time.
Arrange oranges over roast.
Combine glaze ingredients and brush over roast.
Bake 30 minutes longer or until meat thermometer reads 170 degrees, brushing often with glaze.
Let stand 10 minutes before slicing.

Nutrition Facts : Calories 600.5, Fat 22.4, SaturatedFat 8, Cholesterol 183.9, Sodium 479.9, Carbohydrate 31.4, Fiber 1.4, Sugar 27.1, Protein 66.7

THE MAFIA COOKBOOK'S MANDARIN PORK ROAST

The Mafia Cookbook's Mandarin Pork Roast image

I am not the type to mix my food. I want my sweet tastes with the sweets and the salty with the salty stuff. David, on the other hand, has no problem with it at all--in fact, loves it. This recipe is the ONLY thing I'll eat that mixes flavors, so that should tell you just how YUMMY it really is. Enjoy! By Joseph "Joe Dogs" Iannuzzi, 2003.

Provided by Heather3271

Categories One Dish Meal

Time 4h15m

Yield 14-16 serving(s)

Number Of Ingredients 14

Ingredients

6 lbs boneless pork loin (tied with string, David never does this)
1 teaspoon salt
1/2 teaspoon white pepper
3/4 teaspoon garlic powder
2 1/4 tablespoons Dijon mustard
1 (11 ounce) can mandarin oranges
1/4 cup light brown sugar
1/4 cup red wine vinegar (plain vinegar is fine, too)
1 chicken bouillon cube (vegetarian is fine, too)
1 1/4 tablespoons soy sauce (low-salt)
2 tablespoons cornstarch
3/4 cup water
1 medium onion, chopped
1/2 cup green pepper, chopped

Steps:

Preheat oven to 325 degrees.
Trim excess fat from pork. Rub salt, pepper, and garlic powder into pork. Spread mustard over roast.
Place roast in large dutch oven (or roasting pan). Cover and bake until meat thermometer reads 170 degrees (approximately 3 hrs).
Drain oranges, reserving the liquid. Set oranges aside.
Place orange liquid, brown sugar, vinegar, chicken bouillon cube, soy sauce, cornstarch, and water in saucepan. Cook, stirring, over medium heat until smooth and thickened.
Remove from heat and stir in onion, green pepper, and oranges.
Spoon sauce over roast and bake uncovered for 30-40 minutes, basting occasionally.
Slice pork and serve with sauce.
Serves 14-16.

Nutrition Facts : Calories 424.3, Fat 24.7, SaturatedFat 8.5, Cholesterol 122.5, Sodium 436, Carbohydrate 9.4, Fiber 0.7, Sugar 6.8, Protein 39

MANDARIN PORK ROAST

Mandarin Pork Roast image

Provided by Kitchen Crew

Categories Roasts

Number Of Ingredients 14

Ingredients

1 pork loin, boneless
1/4 tsp pepper
2 Tbsp dijon mustard
1/4 c brown sugar, light
1 chicken bouillon cube
2 Tbsp cornstarch
1 onion, chopped
1 tsp salt
1/2 tsp garlic powder
11 oz mandarin oranges
1/4 c vinegar
1 Tbsp soy sauce
1/2 c water
1/3 c green bell pepper, chopped

Steps:

1. Trim excess fat from roast; sprinkle roast with salt, pepper and garlic powder.
2. Spread mustard over roast; place in a large dutch oven.
3. Cover and bake at 325 degrees for about 2 1/2 hours or until meat thermometer registers 170 degrees.
4. Drain mandarin oranges, reserving liquid; set oranges aside.
5. Combine liquid and remaining ingredients except onion and green pepper; cook over medium heat, stirring constantly, until smooth and thickened.
6. Remove from heat; stir in oranges, onion and green pepper.
7. Spoon sauce over roast.
8. Bake uncovered at 400 degrees for 30 minutes, basting occasionally.
9. Slice pork and serve with warm pan drippings.

MANDARIN PORK ROAST RECIPE

Mandarin Pork Roast Recipe image

Provided by GmaJan12

Number Of Ingredients 14

Ingredients

GLAZE:
2 teaspoons dried rosemary, crushed
4 garlic cloves, minced
1 teaspoon pepper
1 bone-in pork loin roast (about 5 pounds)
1 can (11 ounces) mandarin oranges, drained
1/2 cup orange marmalade
6 tablespoons orange juice concentrate
1/4 cup soy sauce
1/4 cup ketchup
2 tablespoons honey
2-1/4 teaspoons ground mustard
1-1/2 teaspoons ground ginger
2 garlic cloves, minced

Steps:

Combine rosemary, garlic and pepper; rub over roast. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours. Arrange oranges over roast. Combine glaze ingredients; brush over roast. Bake 30 minutes longer or until a meat thermometer reads 160°, brushing often with glaze. Let stand 10 minutes before slicing. Yield: 10-12 servings.