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
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!
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!
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)
Excellent. I used a 2.38 bone in pork loin center roast. The only change I made was using baby redskins in place of parsnips and dried instead of fresh rosemary.
My pork roast was fresh and had no additive saline(salt)-which may be why some folks noted that theirs was a bit salty-most pork roasts are sold in a saline solution-if this is the case I would entirely omit the salt in the recipe.
Also look for a pork roast with a nice layer 1/4 inch of fat on top-it really makes the difference-cook fat side on top.
That said, this was easy, lovely, tender and moist-the fresh pork loin was on sale at the local butcher for 1.69 a lb which made it a tasty and inexpensive meal!
Wonderfully moist - I used carrots instead of parsnips - they were so sweet.
* 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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