Orange Glazed Pork Roast Recipe

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95 mins (prep 15, cooking 80)
15 ingredients
6 servings
This is a tasty Pork Loin Roast. The glaze and sauce are from "Cajun-Creole Cooking" by Terry Thompson published in 1985. I have added an injection liquid of melted butter and orange juice which keeps the pork very moist while cooking and some additional spices. I cooked the roast to 148^ then rested it for 15 minutes before slicing. The meat is slightly pink in the middle but juices run clear. I served it with brown rice and artichoke hearts/pearl onions in a Dijon Mustard & Horseradish Bechamel sauce. Wine: A fruity Pinot Noir. Fenestra 2007 Livermore Valley Pinot Noir worked for us.

Categories:  american ,
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Serving Size (83.67 g)
Servings 6
Amount per Serving
Calories 83.9 Calories from Fat 1.53
% Daily Value *
Total Fat 0.17g 1.6%
Saturated Fat 0.03g 0.79%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 5.35mg 1.34%
Total Carbohydrate 17.41g 34.82%
Dietary Fiber 0.15 g 3.69%
Sugars 14.06 g %
Protein 0.51g 6.15%
Vitamin A 144.21IU% Vitamin C 31.87mg%
Calcium 8.89mg% Iron 0.18mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
boneless pork top loin roast, cloves garlic, garlic pepper, thinly sliced, navel orange, glaze, stone ground mustard, sauce, sweet butter, sweet butter, melted