Orange-Glazed Pork Loin Recipe
Orange-Glazed Pork Loin Recipe photo by Taste of Home
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Orange-Glazed Pork Loin Recipe

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This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub and a glaze sparked with orange juice are also outstanding on pork chops.
Featured In: Fig Recipes
TOTAL TIME: Prep: 10 min. Bake: 1 hour 20 min. + standing
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour 20 min. + standing
MAKES: 16 servings


  • 1 teaspoon salt
  • 1 garlic clove, minced
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1 boneless pork loin roast (5 pounds)
  • GLAZE:
  • 1 cup orange juice
  • 1/4 cup packed brown sugar
  • 1 tablespoon Dijon mustard
  • 1/3 cup water
  • 1 tablespoon cornstarch

Nutritional Facts

4 ounces cooked pork: 199 calories, 7g fat (2g saturated fat), 71mg cholesterol, 212mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.


  1. Preheat oven to 350°. Combine the first five ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour.
  2. Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast.
  3. Bake until a thermometer reads 145°, about 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast. Yield: 16 servings.
Originally published as Orange-Glazed Pork Loin in Taste of Home December/January 2000, p29

Light-Bodied White Wine

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

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joycerm53 User ID: 703299 246133
Reviewed Mar. 27, 2016

"Excellent recipe. Made it exactly as written for Easter dinner. Delicious! Will definitely make this again."

PenelopeWin User ID: 5924001 223596
Reviewed Mar. 26, 2015

"Wow was this great. It smelled good cooking and tasted delicious. We basted the meat and used the leftover as a sauce. I have been trying to figure out what else to put the sauce on. This is a company worthy dish for sure."

sheep101 User ID: 7869011 214653
Reviewed Dec. 12, 2014


marilynjg62 User ID: 6050418 31204
Reviewed Aug. 5, 2011

"My family loved it. Would definitely make this again. Delicious quick and easy. Next time I'll double the ingredients for the rub just for alittle more kick."

becca2468 User ID: 5673547 26210
Reviewed Jun. 1, 2011

"This is sooo good! I couldn't stop eating it :)"

judysmith1 User ID: 2706564 73448
Reviewed Feb. 3, 2011

"Easy and delicious! Didn't change a thing :)"

missaubs User ID: 2235465 28893
Reviewed Oct. 14, 2010

"We have used this recipe for years - it is SO good! The flavors blend well together and I always get requests for this recipe. It is a no-fail recipe for company. I double the ingredients for the rub - It covers the whole roast a little bit better and is more flavorful."

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