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Mandarin Pork Roast

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
  • Makes
    10-12 servings


  • 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


  • 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.
  • Arrange oranges over roast. Combine glaze ingredients; brush over roast. Bake 30 minutes longer or until a thermometer reads 160°, brushing often with glaze. Let stand 10 minutes before slicing.
Nutrition Facts
4 ounce-weight: 281 calories, 9g fat (3g saturated fat), 76mg cholesterol, 440mg sodium, 22g carbohydrate (19g sugars, 1g fiber), 28g protein.

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Average Rating:
  • gourmetwanttabe
    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.

  • kellie1504
    Jul 2, 2013

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

  • msjourney
    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.

  • Chris Melcher
    Jan 8, 2013

    No comment left

  • Gemmy50
    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.

  • masterpainter
    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 !!

  • Kris Countryman
    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.

  • mdowney110
    Dec 30, 2007

    No comment left

  • fae1964
    Mar 18, 2007

    No comment left

  • dandydeb
    Oct 23, 2006

    No comment left