Pork Roast with an Orange Glaze Southern Living Magazine
Elevate your dinner table with this vibrant and flavorful Pork Roast with an Orange Glaze, inspired by Southern Living Magazine. This tender, oven-roasted pork loin is seasoned with a savory blend of paprika, garlic, salt, and pepper, then seared to golden perfection before being bathed in a tangy-sweet orange marmalade glaze enhanced with Dijon mustard, soy sauce, and fresh orange juice. The glaze caramelizes beautifully during roasting, creating a sticky, irresistible crust while keeping the meat juicy and flavorful. Perfectly suited for a holiday gathering or an elegant weeknight meal, this recipe is as easy as it is impressive, with only 20 minutes of prep time. Serve it garnished with fresh parsley and extra glaze for a dish that truly shines. Tags: pork roast recipe, orange glaze pork roast, holiday dinner ideas, Southern Living recipes.
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Recipe Information
Ingredients
- 3 pounds boneless pork loin roast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground paprika
- 3 individual garlic cloves, minced
- 0.75 cup orange marmalade
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 0.5 cup orange juice
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Season the pork loin roast evenly with salt, pepper, and paprika, rubbing the spices into the meat for thorough coverage.
In a large oven-safe skillet or roasting pan, heat the olive oil over medium-high heat. Sear the pork on all sides until golden brown, about 2–3 minutes per side.
Remove the pork temporarily and add the minced garlic to the skillet. Sauté for about 30 seconds until fragrant.
In a small bowl, whisk together the orange marmalade, Dijon mustard, soy sauce, and orange juice until smooth. Set aside half of the glaze for serving (optional).
Return the pork roast to the skillet and brush it generously with the orange glaze.
Place the skillet with the pork roast in the preheated oven and cook for about 75–90 minutes, or until the internal temperature reaches 145°F (63°C). Baste the roast with the reserved glaze every 20 minutes for added flavor.
Remove the pork from the oven and loosely tent it with aluminum foil. Allow it to rest for 10–15 minutes before slicing.
Optional: Garnish with fresh chopped parsley before serving. Serve with reserved orange glaze on the side, if desired.
Nutrition Facts
Calories |
4472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.4 g | 289% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 5182 mg | 225% | |
| Total Carbohydrate | 185.4 g | 67% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 163.5 g | ||
| Protein | 372.6 g | 745% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 412 mg | 32% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 6422 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
