"A spicy orange-infused glaze gives this succulent roast a unique flavor everyone will love. " - Woman's World
3 lb. boneless pork loin roast
1/2 cup orange marmalade, melted
1 tbs. mustard
1 tbs. chopped fresh rosemary
1/2 tsp. salt
1/4 tsp. cracked pepper
Roasted sweet potatoes and steamed asparagus (optional)
- Preheat oven to 325 F. Line shallow baking pan with foil. Trim pork and discard fat.
- In small bowl, stir together marmalade, mustard, rosemary, salt and pepper. Brush half of glaze on pork; reserve remaining glaze.
- Place pork in pan. Roast 20 minutes per pound, 1 hour to 1 hour 15 minutes, or until meat thermometer inserted into thickest part registers 145 F, basting twice with reserved glaze.
- Remove from oven. Tent with foil and let stand for 5 minutes. Cut into slices. Drizzle with juices from pan. If desired, serve with sweet potatoes and asparagus.
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