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Mandarin Pork Roast Recipe

Mandarin Pork Roast Recipe

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 YIELD:10-12 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

4 ounce-weight: 281 calories, 9g fat (3g saturated fat), 76mg cholesterol, 440mg sodium, 22g carbohydrate (19g sugars, 1g fiber), 28g protein .

Reviews for Mandarin Pork Roast

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MY REVIEW
gourmetwanttabe
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."

MY REVIEW
kellie1504
Reviewed Jul. 2, 2013

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

MY REVIEW
msjourney
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."

MY REVIEW
Gemmy50
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."

MY REVIEW
masterpainter
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 !!"

MY REVIEW
Kris Countryman
Reviewed Apr. 15, 2012

"Very tasty and easy to prepare. I did bake it covered for and hour and a half and it was not tender so I baked it uncovered for another hour before adding the oranges and sauce. It had a nice flavor."

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Wine Pairings

Light-Bodied White Wine

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