Orange-Crusted Pork with Glazed Vegetables

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20 min


8 to 10 servings

* PLUS Cooking time: 5 minutes, Roasting Time: 180 minutes


  • 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


  • 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.