My family really enjoyed this. It was easy to prepare, i let it set for a few hours with the orange marmalade mixture on it and would probably let it set even longer next time. Did not make the gravy and it was still delicious.
Orange-Glazed Pork Roast
Yield: Makes 16 servings
More From Southern Living
Stand: 10 Minutes
Amount per serving
- Calories: 185
- Calories from fat: 29%
- Fat: 6g
- Saturated fat: 2.2g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.5g
- Protein: 18g
- Carbohydrate: 15g
- Fiber: 0.5g
- Cholesterol: 49mg
- Iron: 0.8mg
- Sodium: 163mg
- Calcium: 24mg
- 1 (3-pound) boneless pork loin roast
- Vegetable cooking spray
- 1 1/2 teaspoons coarsely ground pepper
- 1/2 teaspoon salt
- 1 cup orange marmalade
- 2 tablespoons Creole mustard
- 2 teaspoons fresh or dried rosemary
- 2 tablespoons all-purpose flour
- 1 (14 1/2-ounce) can fat-free reduced-sodium chicken broth
- Garnish: fresh rosemary sprigs
- Place roast on a rack coated with cooking spray in an aluminum foil-lined shallow roasting pan.
- Rub roast with pepper and salt.
- Heat marmalade in a microwave-safe bowl at HIGH 10 seconds or until melted. Add mustard and rosemary, stirring until blended. Brush mixture over roast.
- Bake at 375° for 1 hour or until a meat thermometer inserted into thickest portion registers 155°. Cover with foil; let stand 10 minutes. Remove roast from pan, and cut into slices; cover and keep warm.
- Sprinkle roasting pan with flour; place on cooktop, and cook over medium heat, 1 minute, whisking constantly. Add broth, and cook 5 more minutes, whisking constantly or until mixture thickens. Serve with sliced pork. Garnish, if desired.
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