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Glazed Rosemary Pork Roast Recipe

Glazed Rosemary Pork Roast Recipe

For a change of pace, I'll serve this special pork roast at holiday gatherings. It's a welcome break from traditional turkey or ham, and when dressed with an herb infused glaze feature rosemary, thyme and sage its flavor is unbeatable. —Joyce Manier, Beech Grove, Indiana
TOTAL TIME: Prep: 20 min. Cook: 4 hours YIELD:8 servings


  • 1 boneless pork loin roast (3 pounds)
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 1 large onion, sliced
  • 1 tablespoon brown sugar
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2/3 cup apricot jam
  • 1/2 cup orange juice
  • 1 bay leaf


  • 1. Cut roast in half. In a large skillet, brown roast in butter and oil on all sides. Transfer to a 4- or 5-qt. slow cooker.
  • 2. Add onion to the same skillet; cook and stir until tender. Stir in the brown sugar, herbs, orange peel, pepper and salt. Spread over pork. Combine jam and orange juice; pour over top. Add bay leaf.
  • 3. Cover and cook on low for 4 hours or until a meat thermometer reads 160°. Discard bay leaf. Yield: 8 servings.

Nutritional Facts

5 ounces cooked pork: 314 calories, 10g fat (4g saturated fat), 88mg cholesterol, 145mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 33g protein.

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Wine Pairings

Light-Bodied Red Wine

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