Marmalade-Glazed Pork Roast
The 250 Best 4-Ingredient Recipes
Published by Robert Rose
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
Total Timeunder 2 hours
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
- Freshly ground black pepper
- Shallow baking pan, foil-lined
Preheat oven to 325°F (160°C)
Trim pork and discard fat. Set aside.
In a small bowl, stir together marmalade, mustard, rosemary, salt and pepper. Brush half on meat. Set remaining glaze aside.
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.
2002 Margaret Howard