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Orange-Maple Pork Roast

 Orange-Maple Pork Roast
A short list of ingredients makes this recipe so appealing for entertaining. Leftovers can be used in a stir-fry along with your favorite vegetables.
14-16 ServingsPrep: 20 min. Bake: 1-1/2 hours + standing


  • 1 can (11 ounces) mandarin oranges
  • 1 boneless whole pork loin roast (about 4 pounds)
  • 2 tablespoons olive oil
  • 1/2 cup maple syrup
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  • Sliced starfruit


  • Drain oranges, reserving juice; set juice and oranges aside. In a
  • large skillet, brown roast in oil on all sides. Transfer to a rack
  • in a shallow roasting pan. Combine syrup and reserved juice; pour
  • over roast. Sprinkle with rosemary. Cover and bake at 325° for
  • 1-1/2 to 2 hours or until meat thermometer reads 160°, basting
  • every 30 minutes.
  • Let stand for 10-15 minutes before slicing. Garnish with starfruit
  • and reserved oranges. Drizzle with pan juices if desired. Yield:
  • 14-16 servings.
Nutritional Facts: 1 serving (1/4 pound) equals 194 calories, 7 g fat (2 g saturated fat), 56 mg cholesterol, 35 mg sodium, 10 g carbohydrate, trace fiber, 22 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a

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Orange-Maple Pork Roast (continued)

Wine (continued)
light-bodied red wine such as Pinot Noir.