Orange Glazed Pork Roast

Orange Glazed Pork Roast


  • 1.5 k boneless, skinless pork loin roast (3 pounds)
  • vegetable cooking spray
  • 1 1/2 tsp coarsely ground black pepper
  • 1/2 tsp fine sea salt
  • 325g orange marmalade (1 cup)
  • 2 TBS grainy Dijon mustard
  • 2 tsp fresh or dried rosemary leaves
  • 2 TBS plain flour (all purpose)
  • 480ml chicken broth (2 cups)


  1. Preheat the oven to 190*C/375*F/ gas mark 5.  Spray a roasting rack with the vegetable cooking spray and place it into a roasting tin which you have lined with aluminium foil.
  2. Melt the marmalade together with the Dijon mustard.  Stir in the rosemary.
  3. Season the pork roast all over with the salt and black pepper.  Place onto the rack in the roasting tin and brush it all over with the melted marmalade mixture.  Roast for 1 hour, or until a thermometer inserted into the roast registers 65*C/155*F when inserted into the thickest part of the roast.   Cover with foil and let stand for 10 minutes before lifting off onto a serving plate.
  4. Add a bit of water to the roasting pan and scrape up any juices. Pour into a saucepan.  Shake some of the chicken stock togther with the flour. Add the remainder to the juices in the sauce pan.  Bring to a simmer.  Add the flour and stock mixture, whisking constantly.  Bring to the boil, whisking, then reduce to a simmer.  Cook for five minutes to cook out the flour taste.  Taste and adjust seasoning as necessary.
  5. Serve the roast cut into slices along with your favourite vegetables and some of the gravy spooned over top.

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