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, 0g fiber), 22g protein Diabetic Exchanges: 0 starch, 3 lean meat.


  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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kramerstacey15 175648
Reviewed Oct. 3, 2014

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

christquest 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 82125
Reviewed Jan. 3, 2014

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

RobynnR 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 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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