Marmalade Glazed Pork Roast

Marmalade Glazed Pork Roast

Made  times

"A simple two-ingredient glaze creates a browned crust on the pork and flavors the vegetables, too."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 10 m servings 667 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 667 kcal
  • 33%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 55.4g
  • 18%
  • Protein:
  • 47.9 g
  • 96%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place pork roast in a large roasting pan and season liberally with salt and black pepper. Spread half the orange marmalade over the roast; mix the remaining marmalade with rosemary in a large bowl. Stir orange juice and olive oil into rosemary mixture.
  3. Combine parsnips and onions in another bowl. Add about 2 tablespoons orange marmalade mixture; toss to coat. Arrange vegetables around pork roast.
  4. Bake pork in preheated oven for 30 to 45 minutes. Pour remaining orange juice mixture over pork. Increase oven heat to 450 degrees F (230 degrees C) and continue to cook until pork is slightly pink in the center, 15 to 20 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  5. Transfer roast to a cutting board and cover lightly with aluminum foil. Toss vegetables in pan juices and return roasting pan to oven. Continue cooking until juices have thickened and vegetables are browned, about 10 minutes more. Slice pork and serve with vegetables and pan juices.



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 ...

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 hav...

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 tas...

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 t...

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 ha...

Wonderfully moist - I used carrots instead of parsnips - they were so sweet.

From around the web