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Orange-Glazed Pork Loin Recipe

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This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub and a glaze sparked with orange juice are also outstanding on pork chops.

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Orange-Glazed Pork Loin Recipe

Prep: 10 min. Bake: 3 hours + standing

Yield: 12-16 Servings

10 180 190

Ingredients

1 teaspoon salt
1 garlic clove, minced
1/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 boneless whole pork loin roast (5 pounds)
GLAZE:
1/4 cup packed brown sugar
1 tablespoon cornstarch
1 cup orange juice
1/3 cup water
1 tablespoon Dijon mustard

Directions

Combine the salt, garlic, thyme, ginger and pepper; rub over entire roast. Place roast with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2 hours.
Meanwhile, in a saucepan, combine brown sugar and cornstarch. Stir in the remaining glaze ingredients until smooth. Bring to a boil; cook and stir for 2 minutes. Brush some of the glaze over roast.
Bake 1 hour longer or until a meat thermometer reads 160°, brushing occasionally with glaze. Let stand for 10 minutes before slicing; serve with remaining glaze. Yield: 12-16 servings.

Nutritional Facts 1 serving (6 ounces) equals 199 calories, 7 g fat (2 g saturated fat), 70 mg cholesterol, 213 mg sodium, 6 g carbohydrate, trace fiber, 27 g protein.

Originally published as Orange-Glazed Pork Loin in Taste of Home December/January 2000, p29

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Orange-Glazed Pork Loin (4)

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Orange-Glazed Pork Loin

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Reviewed on Aug. 05, 2011 by marilynjg62

My family loved it. Would definitely make this again. Delicious quick and easy. Next time I'll double the ingredients for the rub just for alittle more kick.

Reviewed on Jun. 01, 2011 by becca2468

This is sooo good! I couldn't stop eating it :)

Reviewed on Feb. 03, 2011 by judysmith1

Easy and delicious! Didn't change a thing :)

Reviewed on Oct. 14, 2010 by missaubs

We have used this recipe for years - it is SO good! The flavors blend well together and I always get requests for this recipe. It is a no-fail recipe for company. I double the ingredients for the rub - It covers the whole roast a little bit better and is more flavorful.