Save on Pinterest

Light Glazed Pork Roast

This light recipe is always popular with adults and children alike. It’s an excellent ‘take-along’ meal for potlucks.” —Radelle Knappenberger, Oviedo, Florida
  • Total Time
    Prep: 30 min. Cook: 4 hours
  • Makes
    16 servings


  • 1 boneless pork loin roast (4 pounds), trimmed
  • 1 tablespoon olive oil
  • 1 tablespoon butter, melted
  • 2/3 cup thawed orange juice concentrate
  • 1/3 cup water
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • GLAZE:
  • 1/4 cup packed brown sugar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon thawed orange juice concentrate
  • 1 garlic clove, minced
  • 1 can (11 ounces) mandarin oranges, drained, optional


  • Cut roast in half. In a large skillet, brown roast in oil and butter on all sides.
  • Transfer to a 5-qt. slow cooker. Add the orange juice concentrate, water, garlic, salt and pepper. Cover and cook on low for 4-6 hours or until meat is tender.
  • For glaze, in a small saucepan, combine the brown sugar, vinegar, orange juice concentrate and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced to about 1/4 cup. Brush over roast. Garnish with oranges if desired.
Nutrition Facts
3 ounce-weight: 190 calories, 7g fat (2g saturated fat), 58mg cholesterol, 263mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Recommended Video


Click stars to rate
Average Rating:
  • bowler_jen
    Jan 21, 2017

    Tangy taste provides a nice flavor. Easy recipe.

  • kramerstacey15
    Oct 3, 2014

    Very moist roast. Didn't care for the extra sauce.

  • christquest
    Jun 27, 2014

    Holy cow, flippin' awesome! I only had a 2 lb. roast so I halved the recipe but left the glaze recipe as-is after reviewing all the advice here. The glaze makes this the most amazing pork! Thank you so much for sharing!

  • bnrudy
    Jan 3, 2014

    Do you have to cut the roast in haft. I have a very large sowl-cooker

  • RobynnR
    Feb 17, 2013

    We loved this recipe, I did substitute Jane's Krazy Mixed-Up Salt for the garlic, salt and pepper. The glaze is delicious, good call on doubling the glaze! I will definitely make again.

  • babyjimmie
    Sep 18, 2009

    This makes a lot! Very, very good. :) I would make double the glaze to go on top next time. Definitely a keeper!