Light Glazed Pork Roast Recipe
Light Glazed Pork Roast Recipe photo by Taste of Home
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Light Glazed Pork Roast Recipe

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“This light recipe is always popular with adults and children alike,” writes Radelle Knappenberger of Oviedo, Florida. “It’s an excellent ‘take-along’ meal for potlucks.”
TOTAL TIME: Prep: 30 min. Cook: 4 hours
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Cook: 4 hours
MAKES: 16 servings


  • 1 boneless pork loin roast (4 pounds), trimmed
  • 1 tablespoon olive oil
  • 1 tablespoon butter, melted
  • 2/3 cup thawed orange juice concentrate
  • 1/3 cup water
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • GLAZE:
  • 1/4 cup packed brown sugar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon thawed orange juice concentrate
  • 1 garlic clove, minced
  • 1 can (11 ounces) mandarin oranges, drained, optional

Nutritional Facts

3 ounce-weight: 190 calories, 7g fat (2g saturated fat), 58mg cholesterol, 263mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.


  1. Cut roast in half. In a large skillet, brown roast in oil and butter on all sides.
  2. Transfer to a 5-qt. slow cooker. Add the orange juice concentrate, water, garlic, salt and pepper. Cover and cook on low for 4-6 hours or until meat is tender.
  3. For glaze, in a small saucepan, combine the brown sugar, vinegar, orange juice concentrate and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced to about 1/4 cup. Brush over roast. Garnish with oranges if desired. Yield: 16 servings.
Originally published as Glazed Pork Roast in Light & Tasty February/March 2008, p49

Light-Bodied Red Wine

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

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bowler_jen User ID: 1977143 260059
Reviewed Jan. 21, 2017

"Tangy taste provides a nice flavor. easy recipe."

kramerstacey15 User ID: 5709757 175648
Reviewed Oct. 3, 2014

"Very moist roast. Didn't care for the extra sauce."

christquest User ID: 6648138 102470
Reviewed Jun. 27, 2014

"Holy cow, flippin' awesome! I only had a 2 lb. roast so I halved the recipe but left the glaze recipe as-is after reviewing all the advice here. The glaze makes this the most amazing pork! Thank you so much for sharing!"

bnrudy User ID: 659489 82125
Reviewed Jan. 3, 2014

"Do you have to cut the roast in haft. I have a very large sowl-cooker"

RobynnR User ID: 6144547 99691
Reviewed Feb. 17, 2013

"We loved this recipe, I did substitute Jane's Krazy Mixed-Up Salt for the garlic, salt and pepper. The glaze is delicious, good call on doubling the glaze! I will definitely make again."

babyjimmie User ID: 3789314 175643
Reviewed Sep. 18, 2009

"This makes a lot! Very, very good. :) I would make double the glaze to go on top next time. Definitely a keeper!"

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