Marmalade-Glazed Pork Roast

This image courtesy of Mark T. Shapiro

Citrus-flavored marmalade is a fine accompaniment to pork. Use with either pork roast or tenderloin. With tenderloin, brush it on before roasting. With a longer-cooking, larger roast, brush on during the last half-hour.

Serves6 Makes about ½ cup (125 mL) glaze

Cooking Methodroasting



Total Timeunder 2 hours

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, lactose-free, low carb, peanut free, soy free, tree nut free

Five Ingredients or LessYes


Taste and Texturefruity, herby, juicy, savory, sweet, tangy


  • 1 pork roast (about 3 lbs/1.5 kg)
  • ½ cup (125 mL) melted orange marmalade
  • 1 tbsp (15 mL) mustard
  • 1 tbsp (15 mL) chopped fresh rosemary
  • Salt
  • Freshly ground black pepper
  • Shallow baking pan, foil-lined


  1. Preheat oven to 325°F (160°C)

  2. Trim pork and discard fat. Set aside.

  3. In a small bowl, stir together marmalade, mustard, rosemary, salt and pepper. Brush half on meat. Set remaining glaze aside.

  4. Arrange meat in prepared pan. Roast in preheated oven for 20 to 25 minutes per pound, basting twice with reserved glaze, or until a meat thermometer registers 160°F (70°C). Remove from oven. Tent with foil and let stand for 5 minutes. Cut into slices. Drizzle with juices from pan.


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