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

Light Glazed Pork Roast Recipe

Read Reviews (3)
4.8 3
Publisher Photo
“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

Ingredients

  • 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 ounces cooked pork (calculated without oranges) equals 190 calories, 7 g fat (2 g saturated fat), 58 mg cholesterol, 263 mg sodium, 9 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Directions

  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

Nutritional Facts

3 ounces cooked pork (calculated without oranges) equals 190 calories, 7 g fat (2 g saturated fat), 58 mg cholesterol, 263 mg sodium, 9 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

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

Reviews for Light Glazed Pork Roast(3)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 3, 2014

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

MY REVIEW
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.

MY REVIEW
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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