Glazed Pork Loin Roast

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Servings: 8 Difficulty: Intermediate
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A tender, juicy pork loin with a sweet and tangy orange marmalade glaze
Glazed Pork Loin Roast recipe image
Glazed Pork Loin Roast recipe image
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Glazed Pork Loin Roast

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 77.0

Description

This Glazed Pork Loin Roast is a delightful main course that balances savory meat with a bright, fruity finish. The pork loin is seasoned simply with garlic, salt, and dried thyme, allowing the natural flavor of the meat to shine. A quick brush of prepared mustard helps the glaze adhere, while the orange marmalade adds a glossy, caramelized coating that is both sweet and slightly tart. Perfect for a weeknight dinner or a special weekend meal, this dish is easy to prepare and delivers restaurant-quality results at home. Serve with roasted vegetables or mashed potatoes for a complete, satisfying feast.

Ingredients

Directions

  1. Preheat your oven to 400&# 194;°F (200ðC).
  2. Pat the pork loin dry with paper towels and place it in a roasting pan.
  3. Rub the minced garlic, salt, and dried thyme evenly over the surface of the pork.
  4. Roast the pork in the preheated oven for about 35 to 40 minutes, or until an internal temperature of 145ðF (63ðC) is reached.
  5. While the pork roasts, mix the prepared mustard and orange marmalade in a small bowl.
  6. Remove the pork from the oven and brush the marmalade mixture generously over the top.
  7. Return the pork to the oven for an additional 5 minutes to caramelize the glaze.
  8. Remove from the oven and let the roast rest for 10 minutes before slicing.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 77.0kcal
% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.3g2%
Cholesterol 18.0mg6%
Sodium 4905.2mg205%
Total Carbohydrate 9.1g4%
Dietary Fiber 0.7g3%
Sugars 0.6g
Protein 8.3g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe listed a 1-pound roast for 8 servings, which is insufficient. A 2 to 2.5-pound roast is recommended for this yield.

Use a meat thermometer to ensure the pork is cooked safely but remains juicy. Avoid overcooking.

If you prefer a thicker glaze, add an extra tablespoon of marmalade.

Letting the meat rest after cooking allows the juices to redistribute, resulting in moister slices.

Keywords: pork, loin, roast, glazed, orange, marmalade, garlic, thyme, mustard, dinner, main course, easy, family meal, homemade, savory, juicy
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