Recipe by DARTANYUN
"A simple two-ingredient glaze creates a browned crust on the pork and flavors the vegetables, too."
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1 (2 1/2 pound)
boneless pork loin roast
salt and ground black pepper to taste
orange marmalade, divided
chopped fresh rosemary
parsnips, peeled and cut into 1-inch wedges
red onions, cut into 1-inch wedges
I do this but substitute jalapeño jelly and use balsamic vinegar instead of so much orange juice. It's a great base recipe with lots of room for personal taste tweeks. I also add carrots to the parsnips 'cause my hubby loves carrots
This was so delicious and simple and certainly company worthy! Sparky loved it too. I used sugar free marmalade and substituted orange muscat champagne vinegar for the orange juice. I didn't have parsnips so I used carrots. Thanks for sharing Dartayun!
I'd really give this recipe 4.5 stars. I made it for company and followed the recipe as written, but added some baby carrots to the pan veggies for a little color. Delicious! The pork was tasty, juicy and tender. I just wish there had been more pan juices. And next time, I'll be even more liberal with the salt and pepper. Delicious recipe, Dartanyun. Thanks for sharing!
Love this recipe! I also add carrots for color. It is even better when the leftovers are turned into pork tacos the next day (use cabbage and 1 tsp cumin and some pineapple salsa as filling in the tacos - so yummy with some cilantro)
* Percent Daily Values are based on a 2,000 calorie diet.
Marmalade Glazed Pork Roast
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 257
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