Mandarin Pork Roast

Submitted by Carrie Ann

"A juicy, tender pork roast with a beautiful glaze. Perfect for a special dinner."

 

• Ready In: 2hrs 55mins
• Ingredients: 13
• Serves: 8-10

ingredients

• 2 teaspoons dried rosemary, crushed
• 4 cloves garlic, minced
• 1 teaspoon pepper
• 1 (4 lb) rolled pork loin roast
• 1 (11 ounce) can mandarin oranges, drained

• Glaze

• 1⁄2 cup orange marmalade
• 6 tablespoons orange juice concentrate
• 1⁄8 cup soy sauce
• 1⁄4 cup ketchup
• 2 tablespoons honey
• 2 teaspoons dry mustard
• 1 1⁄2 teaspoons ground ginger
• 2 cloves garlic, minced

directions

1. Preheat oven to 450 degrees.
2. Combine rosemary, garlic and pepper; rub over roast.
3. Place roast, fat side up, on a rack in a shallow roasting pan.
4. Reduce heat to 325 degrees.
5. Roast, uncovered for 30 to 40 minutes per pound depending on the thickness of the roast.
6. Take meat out of oven at the last 1/2 hour of cooking time.
7. Arrange oranges over roast.
8. Combine glaze ingredients and brush over roast.
9. Bake 30 minutes longer or until meat thermometer reads 170 degrees, brushing often with glaze.
10. Let stand 10 minutes before slicing.

Reviews

[Bev I Am]

An excellent, flavorful, moist roast! From the rub to the glaze, this roast is packed with tastes that will delight your senses! Very simple to prepare, using Carrie Ann's excellent directions. This recipe will go into my "Company Worthy" file ;). Thanks for the great supper tonight, Carrie Ann!

 

[Mishkapett]

A-1!! This roast is sooo good!! The spices alone are great, but add the oranges and glaze and, oh my!! You have to try this one!!

 

[pour4u452]

OUTSTANDING!!!! Very quick prep time,This is a real keeper, for a sunday afternoon dinner or a out to impress meal. Thank you carrie ann for sharing your masterpiece.

 

[PanNan]

This recipe is great! The rosemary/garlic/pepper treatment alone added great flavor and smelled wonderful, but the mandarin oranges and the sauce give it a beautiful presentation and adds even more delicious flavor. Definitely a keeper. I'd be proud to serve this to guests.

 

[experimentor]

I think I've died and gone to heaven! This recipe is phenomenal. At first, I was a little skeptical about such an array of ingredients together for the glaze, but that composition is the secret sauce. I am looking forward to preparing this for my mother-in-law because this will blow many of her wonderful recipes out of the water! The meat is succulent and the unique flavor leaves your mouth salivating for more. Thank you for posting it!