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Orange-Crusted Pork with Glazed Vegetables

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  • Prep Time20 mins
  • Total Time20 mins
  • Makes8 to 10 servings
*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 38g, Carbohydrates 37g, Fat 17g, Fibre 5g, Sodium 178mg.

Marmalade makes a delicious, effortless glaze for roasted pork and vegetables.

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