Today’s recipe is for an Orange Glazed Pork Roast I made recently for the first time. We loved the flavor the pork receives from the orange sauce… totally scrumptious!
So here’s the “back story”… My husband and I shop at Costco occasionally when we feel the urge to buy a 20 pound jar of peanut butter or some other “can’t live without this” product. Such was the case recently when we decided to buy a 4-pack of pork roasts. The price was right, so even though it’s usually just the two of us here for dinner, we grabbed a package and threw it into the cart.
Then the fun of figuring out new ways to cook 4 pork roasts began for me. Hmmmm. Well, let’s see… the first one I threw in the crock pot with seasonings and ended up shredding for pork tacos, and then morphed the leftovers into BBQ pork for sandwiches. Not bad for the first one. Now for the one I pulled out of the ol’ family freezer this morning. I’ve been sick for a week now and snowed in, so I just wanted to fix something that would taste good with things I already had around the house…not too hard…not too fancy…but tasty. So I searched online for recipes and came up with this one.
A dry rub on the pork (garlic, ginger, thyme, etc.) gave flavor to the roast, but the orange flavored glaze that is “painted” on the meat for the second half of cooking was the real star and a perfect addition to the roast. My husband and I totally enjoyed our dinner, and look forward to the leftovers! Hope you will enjoy this recipe as much as we did. My husband declared it “A KEEPER”! Sure hope you’ll give it a try…it is delicious!
Recipe Adapted from: Cookingwithdoyle.com/index.php/orange-glazed-pork-roast
- 4 lb. boneless pork roast
- 1 teaspoon salt
- 1 clove garlic, minced
- ¼ teaspoon thyme (dried)
- ¼ teaspoon ginger (dried)
- ¼ teaspoon black pepper
- ¼ cup packed brown sugar
- 1 Tablespoon cornstarch
- 1 cup orange juice (I use fresh squeezed)
- ⅓ cup water
- 1 Tablespoon Dijon mustard (I used Dijon - original recipe calls for spicy brown)
- 1 Tablespoon soy sauce (I added this just because I thought it would be good.)
- 2 Tablespoon orange marmalade ( I added this to original recipe)
- Combine the rub ingredients in a small bowl. Rub this mixture over the entire pork roast; then place the roast in a baking pan that has been sprayed with non-stick spray. Bake uncovered at 350 degrees for 2 hours.
- While roast is cooking, make the orange glaze. In a saucepan, combine the brown sugar and cornstarch, then stir in the remaining glaze ingredients. Bring this mixture to a simmer over medium heat. Simmer for two minutes, then remove pan from the heat. The mixture should have thickened a little bit. Set aside ⅓ of the glaze to drizzle over the meat slices when you serve them.
- After the roast has cooked for the first two hours, remove it from oven. With a pastry brush, "paint" the rest of the glaze (the non-reserved) over the roast every 15 minutes for another 60-90 minutes, or until the roast reaches an internal temperature of 160 degrees (check in the thickest part of the meat with a meat thermometer). Once the internal temperature of the roast has reached 160 degrees, remove it from oven. Let it stand for 10 minutes before slicing (if you cut into it too soon, all those great juices will run out...be patient).
- When meat has rested for 10 minutes, slice and serve, with additional glaze spooned over the slices of roast. Enjoy!