About this recipe: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.
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
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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.