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Mandarin Pork Roast Recipe

Mandarin Pork Roast Recipe photo by Taste of Home

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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

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Mandarin Pork Roast Recipe

Prep: 20 min. Bake: 1-3/4 hours + standing

Yield: 10-12 Servings

20 105 125

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

Directions

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.

Nutritional Facts 1 serving (4 ounces) equals 281 calories, 9 g fat (3 g saturated fat), 76 mg cholesterol, 440 mg sodium, 22 g carbohydrate, 1 g fiber, 28 g protein.

Originally published as Mandarin Pork Roast in Taste of Home April/May 2000, p39

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Mandarin Pork Roast

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Reviewed on Apr. 02, 2013 by msjourney

3/30/2013 I made this Pork Roast, All I can say is O.M.G. It is a must try Recipe.

If you fallow it ,You can't go wrong!

My boyfriend & I feel in love .

It was so good!!! Then we had it 2 days latre!!! WOW... I took some to work today & shared with 2 of my coworked's. I had to share it. We will be making this one again & taking it out to our race track for dinner one night! Thank-You.

Reviewed on Nov. 25, 2012 by Gemmy50

This recipe is wonderful, I've made it several times. I always use a pork loin (no bone). And, if you don't have mandarins, don't worry, it's just as good without them.

Reviewed on May. 20, 2012 by masterpainter

i have made this recipe for years, it's easy enough for week night meals but special enough for sunday dinner, my kids fight over the last piece !!

Reviewed on Apr. 15, 2012 by Kris Countryman

Very tasty and easy to prepare. I did bake it covered for and hour and a half and it was not tender so I baked it uncovered for another hour before adding the oranges and sauce. It had a nice flavor.