Orange-Maple Pork Roast Recipe

Orange-Maple Pork Roast Recipe
Orange-Maple Pork Roast Recipe photo by Taste of Home
Publisher Photo

Orange-Maple Pork Roast Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
14-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours + standing
MAKES:
14-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours + standing

Ingredients

  • 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

Directions

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.
Originally published as Orange-Maple Pork Roast in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p44

Nutritional Facts

1/4 pound: 194 calories, 7g fat (2g saturated fat), 56mg cholesterol, 35mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 22g protein.

  • 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
  1. 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.
  2. Let stand for 10-15 minutes before slicing. Garnish with starfruit and reserved oranges. Drizzle with pan juices if desired. Yield: 14-16 servings.
Originally published as Orange-Maple Pork Roast in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p44

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOrange-Maple Pork Roast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review