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Light Glazed Pork Roast

 Light Glazed Pork Roast
“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.”
16 ServingsPrep: 30 min. Cook: 4 hours


  • 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


  • Cut roast in half. In a large skillet, brown roast in oil and butter
  • on all sides.
  • 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.
  • 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

2 of 2

Light Glazed Pork Roast (continued)

Directions (continued)

  • cup. Brush over roast. Garnish with oranges if desired. Yield: 16
  • servings.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.