Marmalade-Glazed Pork Roast
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
CostModerate
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
Mealdinner
Taste and Texturefruity, herby, juicy, savory, sweet, tangy
Ingredients
- 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
Instructions
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Preheat oven to 325°F (160°C)
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Trim pork and discard fat. Set aside.
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In a small bowl, stir together marmalade, mustard, rosemary, salt and pepper. Brush half on meat. Set remaining glaze aside.
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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
