Show Subscription Form

Mandarin Pork Roast Recipe
Mandarin Pork Roast Recipe photo by Taste of Home

Mandarin Pork Roast Recipe

Read Reviews
4.5 6
Publisher Photo
I've taught university-level English for more than 40 years, but cooking is my first love. I especially like to plan and serve elaborate meals for my friends. This spectacular roast is juicy and tender with delightful seasonings and a beautiful glaze. -Grady Walker, Tulsa, Oklahoma
TOTAL TIME: Prep: 20 min. Bake: 1-3/4 hours + standing
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. Bake: 1-3/4 hours + standing
MAKES: 10-12 servings


  • 2 teaspoons dried rosemary, crushed
  • 4 garlic cloves, minced
  • 1 teaspoon pepper
  • 1 bone-in pork loin roast (about 5 pounds)
  • 1 can (11 ounces) mandarin oranges, drained
  • GLAZE:
  • 1/2 cup orange marmalade
  • 6 tablespoons orange juice concentrate
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 2 tablespoons honey
  • 2-1/4 teaspoons ground mustard
  • 1-1/2 teaspoons ground ginger
  • 2 garlic cloves, minced

Nutritional Facts

1 serving (4 ounces) equals 281 calories, 9 g fat (3 g saturated fat), 76 mg cholesterol, 440 mg sodium, 22 g carbohydrate, 1 g fiber, 28 g protein.


  1. Combine rosemary, garlic and pepper; rub over roast. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours.
  2. Arrange oranges over roast. Combine glaze ingredients; brush over roast. Bake 30 minutes longer or until a meat thermometer reads 160°, brushing often with glaze. Let stand 10 minutes before slicing. Yield: 10-12 servings.
Originally published as Mandarin Pork Roast in Taste of Home April/May 2000, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Mandarin Pork Roast

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Mar. 30, 2015

"Mandarins were a waste of ingredient. Something in the glaze was way too strong but the time for cooking the roast was perfect."

Reviewed Jul. 2, 2013

"I love to make this for company! It makes a beautiful presentation."

Reviewed Apr. 2, 2013

"3/30/2013 I made this Pork Roast, All I can say is O.M.G. It is a must try Recipe.

If you fallow it ,You can't go wrong!
My boyfriend & I feel in love .
It was so good!!! Then we had it 2 days latre!!! WOW... I took some to work today & shared with 2 of my coworked's. I had to share it. We will be making this one again & taking it out to our race track for dinner one night! Thank-You."

Reviewed Nov. 25, 2012

"This recipe is wonderful, I've made it several times. I always use a pork loin (no bone). And, if you don't have mandarins, don't worry, it's just as good without them."

Reviewed May. 20, 2012

"i have made this recipe for years, it's easy enough for week night meals but special enough for sunday dinner, my kids fight over the last piece !!"

Loading Image