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Mandarin Pork Roast

Mandarin Pork Roast
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
10-12 ServingsPrep: 20 min. Bake: 1-3/4 hours + standing

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.
© Taste of Home 2013

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Mandarin Pork Roast (continued)

Nutrition 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013