This Orange-Glazed Pork Loin is a comforting and elegant dish that balances savory meat with bright citrus notes. The pork loin is roasted until tender and juicy, then finished with a glossy, homemade sauce made from brown sugar, butter, and frozen orange juice concentrate. Fresh green grapes are stirred into the glaze at the end, adding bursts of sweetness and a pleasant texture contrast. This recipe is perfect for family dinners or special occasions when you want something impressive yet manageable. It’s a reliable favorite that brings a touch of sophistication to the table without requiring hard-to-find ingredients. Serve with simple sides like mashed potatoes or steamed vegetables to let the vibrant flavors shine.
Orange-Glazed Pork Loin
Description
This Orange-Glazed Pork Loin is a comforting and elegant dish that balances savory meat with bright citrus notes. The pork loin is roasted until tender and juicy, then finished with a glossy, homemade sauce made from brown sugar, butter, and frozen orange juice concentrate. Fresh green grapes are stirred into the glaze at the end, adding bursts of sweetness and a pleasant texture contrast. This recipe is perfect for family dinners or special occasions when you want something impressive yet manageable. It&# 226;ÂÂs a reliable favorite that brings a touch of sophistication to the table without requiring hard-to-find ingredients. Serve with simple sides like mashed potatoes or steamed vegetables to let the vibrant flavors shine.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Score the fat cap on the pork loin roast in a crosshatch pattern, cutting about 1/4 inch deep at 1-inch intervals.
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Place the pork loin fat-side up in a roasting pan or 13x9-inch baking dish.
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Insert a meat thermometer into the center of the thickest part of the roast, making sure it does not touch bone.
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Roast in the preheated oven until the internal temperature reaches 170ðF (77ðC), approximately 20 to 30 minutes per pound.
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During the last 20 minutes of cooking, prepare the glaze: In a 1-quart saucepan, melt butter over medium heat.
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Stir in the brown sugar until dissolved.
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Add the frozen orange juice concentrate and stir until smooth.
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Remove 1/4 cup of this sauce and set aside to baste the roast during the final minutes of cooking.
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In a small bowl, mix the cornstarch with the 1/2 cup water until smooth.
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Gradually whisk the cornstarch mixture into the remaining orange sauce in the saucepan.
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Cook over medium heat, stirring constantly, until the sauce thickens and comes to a boil, about 2-3 minutes.
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Stir in the halved green grapes and heat through for 1 minute.
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Remove the pork from the oven and let it rest for 10 minutes before slicing.
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Slice the pork loin and serve hot with the orange grape glaze spooned over the top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 888.9kcal
- % Daily Value *
- Total Fat 25.1g39%
- Saturated Fat 11.3g57%
- Cholesterol 351.1mg118%
- Sodium 374.6mg16%
- Total Carbohydrate 40.4g14%
- Dietary Fiber 0.2g1%
- Sugars 37.8g
- Protein 118.8g238%
* 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
Oven Method: This recipe is designed for oven roasting. If you prefer to grill, place the roast fat-side up on a grill grate over a drip pan lined with heavy-duty aluminum foil. Cover the grill, adjust vents to maintain 350ðF, and cook until done. You can add a few mesquite wood chips to the coals for a smoky aroma.
Safety: Always use a meat thermometer to ensure pork is cooked safely. The USDA recommends cooking pork to an internal temperature of 145ðF followed by a 3-minute rest, but for older recipes or specific textures, 170ðF may be preferred. Adjust time accordingly.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Variations: You can substitute red grapes for green, or add a splash of orange liqueur (like Cointreau) to the glaze for an adult twist.
