Best Marmalade Glazed Pork Roast Recipes

MARMALADE GLAZED PORK ROAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place pork roast in a large roasting pan and season liberally with salt and black pepper. Spread half the orange marmalade over the roast; mix the remaining marmalade with rosemary in a large bowl. Stir orange juice and olive oil into rosemary mixture.
• Combine parsnips and onions in another bowl. Add about 2 tablespoons orange marmalade mixture; toss to coat. Arrange vegetables around pork roast.
• Bake pork in preheated oven for 30 to 45 minutes. Pour remaining orange juice mixture over pork. Increase oven heat to 450 degrees F (230 degrees C) and continue to cook until pork is slightly pink in the center, 15 to 20 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer roast to a cutting board and cover lightly with aluminum foil. Toss vegetables in pan juices and return roasting pan to oven. Continue cooking until juices have thickened and vegetables are browned, about 10 minutes more. Slice pork and serve with vegetables and pan juices.

MARMALADE-GLAZED PORK ROAST WITH PARSNIPS AND ONIONS

Steps:

• 1. Adjust oven rack to middle position and heat oven to 375°F. Place pork in center of large roasting pan and season liberally with salt and pepper. 2. Combine marmalade and rosemary in large bowl. Spread half of marmalade mixture on pork. Add orange juice and olive oil to remaining marmalade mixture. Toss parsnips and onions with 2 tablespoons mixture and season with salt and pepper. Arrange vegetables around pork. Roast until instant-read thermometer inserted in thickest part of meat registers 120°F, 30 to 45 minutes. Pour remaining marmalade mixture over pork, increase oven temperature to 450°F, and roast until instant-read thermometer registers 140°F, 15 to 20 minutes. 3. Transfer roast to cutting board and tent with foil. Toss vegetables and juices and redistribute evenly over pan bottom. Roast until juices thicken and vegetables caramelize, about 10 minutes. Slice pork and serve with roasted vegetables, pouring pan juice over meat. Serves 6 Notes Why this recipe works: For our Marmalade-Glazed Pork Roast with Parsnips and Onions recipe, we prefer a well-marbled pork loin roast from the blade. Glossing the roast with a bittersweet marmalade and rosemary glaze adds plenty of flavor to the rather mild pork. By roasting the parsnips and red onions in the skillet alongside the roast, we created a complete meal from one pan. Tossing the vegetables in the same glaze--enriched with olive oil and thinned with orange juice--gave them a glossy look and sweet taste. Allowing the roast to rest at least 10 minutes before slicing allowed the juices to redistribute through the meat. For best results, avoid using enhanced pork (pork injected with a solution of water, salt, and chemicals); it causes the pork to exude excess liquid as it cooks, inhibiting the caramelization of the vegetables. Yield: 6 servings Servings: 6

MARMALADE GLAZED PORK ROAST

Steps:

• Adjust oven rack to middle position and heat oven to 375 degrees.
• Place pork in center of a large roasting pan and season liberally with salt and pepper.
• Combine marmalade and rosemary in a bowl.
• Spread half of marmalade mixture on pork.
• Add orange juice and olive oil to remaining marmalade mixture.
• Toss parsnips and onions with 2 TBS of the mixture and season with salt and pepper.
• Arrange vegetables around pork.
• Roast until instant-read thermometer inserted in the thickest part of the meat registers 120 degrees, 30 minutes or so.
• Pour remaining marmalade mixture over pork, increase oven temperature to 450 degrees, and roast until thermometer reads 140 degrees, another 15-20 minutes.
• Transfer roast to cutting board and tent with foil.
• Toss vegetables and juices and redistribute evenly over pan bottom.
• Roast until juices thicken and vegetables caramelize, about 10 minutes.
• Slice pork and serve with roasted vegetables, pouring pan juice over meat.