Marmalade makes a delicious, effortless glaze for roasted pork and vegetables.
Orange-Crusted Pork with Glazed Vegetables
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PREP TIME
20 min
Makes
8 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
- 38 g,
- Carbohydrates
- 37 g,
- Fat
- 17 g,
- Fibre
- 5 g,
- Sodium
- 178 mg.
