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Glazed Rosemary Pork Roast

 Glazed Rosemary Pork Roast
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
8 ServingsPrep: 20 min. Cook: 4 hours


  • 1 boneless whole 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


  • 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.
  • 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.
  • Cover and cook on low for 4 hours or until a meat thermometer reads
  • 160°. Discard bay leaf. Yield: 8 servings.

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Glazed Rosemary Pork Roast (continued)

Nutritional Facts: 5 ounces cooked pork equals 314 calories, 10 g fat (4 g saturated fat), 88 mg cholesterol, 145 mg sodium, 22 g carbohydrate, 1 g fiber, 33 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.