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Orange-Glazed Pork Roast

Southern Living NOVEMBER 2004

  • Yield: Makes 16 servings
  • Cook time:1 Hour
  • Prep time:10 Minutes
  • Stand:10 Minutes


  • 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.

Nutritional Information

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

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Orange-Glazed Pork Roast recipe