Marmalade glazed roast pork
Pork and marmalade is a delicious combination and this recipe for marmalade glazed roast pork does the pairing total justice. An easy one-roasting-tin dish ideal for a relaxed Christmas meal.
Ingredients
Serves: 4
- 1 (1kg) boneless pork loin
- salt and pepper, to taste
- 160g orange marmalade, divided
- 1 tablespoon chopped fresh rosemary
- 120ml orange juice
- 15ml olive oil
- 450g parsnips, peeled and cut into 2.5cm wedges
- 2 red onions, cut into 2.5cm wedges
Method
Prep:15min ›
Cook:55min ›
Ready in:1hr10min
- Preheat oven to 190 C / Gas 5.
- Place the pork in a large roasting tin and season liberally with salt and black pepper. Spread half the orange marmalade over the roast; mix the remaining marmalade with rosemary in a large bowl. Stir orange juice and olive oil into rosemary mixture.
- Combine parsnips and onions in another bowl. Add about 2 tablespoons orange marmalade mixture; toss to coat. Arrange vegetables around the pork.
- Bake pork in preheated oven for 30 to 45 minutes. Pour remaining orange juice mixture over pork. Increase oven temperature to 230 C / Gas 8 and continue to cook until pork is slightly pink in the centre, 15 to 20 more minutes. An instant-read thermometer inserted into the centre should read at least 63 degrees C.
- Transfer the pork to a cutting board and cover lightly with aluminium foil. Toss vegetables in pan juices and return roasting tin to oven. Continue cooking until juices have thickened and vegetables are browned, about 10 minutes more. Slice pork and serve with vegetables and pan juices.
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Reviews & ratings
Average global rating:
(9)
Reviews in English (7)
I do this but substitute jalapeño jelly and use balsamic vinegar instead of so much orange juice. It's a great base recipe with lots of room for personal taste tweeks. I also add carrots to the parsnips 'cause my hubby loves carrots - 03 Oct 2012 (Review from Allrecipes US | Canada)
This was so delicious and simple and certainly company worthy! Sparky loved it too. I used sugar free marmalade and substituted orange muscat champagne vinegar for the orange juice. I didn't have parsnips so I used carrots. Thanks for sharing Dartayun! - 13 Mar 2013 (Review from Allrecipes US | Canada)
I'd really give this recipe 4.5 stars. I made it for company and followed the recipe as written, but added some baby carrots to the pan veggies for a little color. Delicious! The pork was tasty, juicy and tender. I just wish there had been more pan juices. And next time, I'll be even more liberal with the salt and pepper. Delicious recipe, Dartanyun. Thanks for sharing! - 12 Oct 2013 (Review from Allrecipes US | Canada)
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