Tangy mustard and soy sauce balance the sweetness of fresh orange juice and maple syrup in this versatile marinade. It's also good with chicken or salmon. Adding water to the pan prevents the juices from burning on the bottom of the roaster.

Recipe by Cooking Light December 2005

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Recipe Summary

Yield:
12 servings (serving size: about 3 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a bowl, stirring well with a whisk. Combine 2 cups orange mixture and pork in a zip-top plastic bag; seal. (Reserve remaining orange mixture for another use.) Marinate pork in refrigerator 8 hours, turning bag occasionally.

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  • Preheat oven to 350º.

  • Remove pork from bag, reserving marinade. Place marinade in a large saucepan; bring to a boil. Reduce heat; cook until reduced to 1 cup, stirring occasionally (about 20 minutes).

  • Place pork on a rack coated with cooking spray, and place rack in a shallow roasting pan. Sprinkle pork with salt. Bake pork at 350º for 1 hour, basting occasionally with reduced marinade. Carefully pour 1/2 cup water into bottom of pan (do not remove pan from oven). Bake an additional 45 minutes or until a thermometer registers 160º (slightly pink), basting occasionally with marinade. Discard remaining marinade. Remove pork from oven. Cover with foil, and let stand for 10 minutes before slicing.

Nutrition Facts

229 calories; calories from fat 29%; fat 7.4g; saturated fat 2.7g; mono fat 3.2g; poly fat 0.6g; protein 22.7g; carbohydrates 16.5g; fiber 0.7g; cholesterol 63mg; iron 1.3mg; sodium 324mg; calcium 44mg.
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