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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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5 7 16
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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.
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

Ingredients

  • 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

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

Directions

  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.


Reviews for Orange-Glazed Pork Loin

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
joycerm53
Reviewed Mar. 27, 2016

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

MY REVIEW
PenelopeWin
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."

MY REVIEW
sheep101
Reviewed Dec. 12, 2014

"Delicious!"

MY REVIEW
marilynjg62
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."

MY REVIEW
becca2468
Reviewed Jun. 1, 2011

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

MY REVIEW
judysmith1
Reviewed Feb. 3, 2011

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

MY REVIEW
missaubs
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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