Orange-Glazed Pork Roast
Always wait until the last 20 to 30 minutes of cooking to add glazes. The sugar in the glaze will burn otherwise. Accompany this orange glazed roast with new potatoes and Creamed Spinach.
1 (6-pound) bone-in pork loin roast
1 tablespoon dry mustard
Kosher or sea salt to taste
Freshly ground black pepper to taste
1/2 of a 6-ounce can frozen orange juice concentrate, thawed
1/2 cup honey
2 tablespoons steak sauce
1 orange, sliced (optional)
- Rub dry mustard into roast and sprinkle with salt and freshly ground pepper.
- Make a drip pan of aluminum foil about 1 1/2 inches deep and extending about 3 inches on each side of roast; place under roast. Place on grill about 6 inches above low coals. Close hood of grill. Cook for 1 to 1 1/2 hours or until meat thermometer registers 150°F (65°C).
- Combine orange juice concentrate, honey and steak sauce in a small saucepan. Heat until bubbly, and brush on roast. Grill an additional 20 minutes or until meat thermometer registers 155°F (approximately 65°C), basting often with sauce.
- Let roast stand for 10 to 15 minutes before carving to allow juices to set. Garnish with orange slices, if desired.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): Calories 221 calories Protein 26 grams Fat 6 grams Sodium 149 milligrams Cholesterol 66 milligrams.
Recipe provided courtesy of National Pork Board.