* PLUS Cooking time: 5 minutes, Roasting Time: 180 minutes
Ingredients
8
carrots
6
parsnips
3
large
onions
2 tbsp
olive oil
2 tbsp
balsamic
vinegar
2 tbsp
honey
3
garlic cloves
, minced
1/4 tsp
salt
1/4 tsp
pepper
2 kg
boneless
pork loin roast
1 tsp
olive oil
1 pinch
of salt and
pepper
1/3 cup
orange
marmalade
2 tbsp
brown sugar
1 tsp
garlic powder
1 tsp
dry
mustard powder
2 tbsp
cornstarch
1/4 cup
water
Instructions
Preheat oven to 300F (150C). Peel carrots and parsnips, then cut into thirds. Cut onions into wedges. Place all in a large roasting pan. Drizzle with oil, vinegar and honey. Sprinkle with garlic, salt and pepper. Stir to evenly coat. Push to sides of pan.
Place pork in centre of pan. Drizzle with oil and sprinkle with pinches of salt and pepper. In a small bowl, stir marmalade with brown sugar, garlic powder and mustard powder. Spread over meat. Roast, uncovered, in centre of preheated oven, stirring veggies occasionally, until an instant-read thermometer inserted in centre of pork reads 155F (70C), about 3 hours. Remove pork roast to a cutting board. Cover with a tent of foil to keep warm.
Remove roasted vegetables to a large platter. Then to thicken pan juices, pour into a small saucepan. Bring to a boil over high heat. In a small bowl, stir cornstarch with water until dissolved. Add to pan juices and stir often until slightly thickened, about 2 min. Slice roast and serve vegetables and sauce alongside.
Nutrition (per serving)
Calories
458,
Protein
38 g,
Carbohydrates
37 g,
Fat
17 g,
Fibre
5 g,
Sodium
178 mg.
Marmalade makes a delicious, effortless glaze for roasted pork and vegetables.
St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. By continuing to use our service, you agree to our use of cookies.
We use cookies (why?) You can change cookie preferences. Continued site use signifies consent.