Orange-Crusted Pork with Glazed Vegetables
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- Prep Time20 min
- Total Time20 min
- Makes8 to 10 servings
Ingredients
8 carrots
6 parsnips
3 large onions
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp honey
3 garlic cloves, minced
1/4 tsp salt
1/4 tsp pepper
2 kg boneless pork loin roast
1 tsp olive oil
1 pinch of salt and pepper
1/3 cup orange marmalade
2 tbsp brown sugar
1 tsp garlic powder
1 tsp dry mustard powder
2 tbsp cornstarch
1/4 cup water
Instructions
Preheat oven to 300F (150C). Peel carrots and parsnips, then cut into thirds. Cut onions into wedges. Place all in a large roasting pan. Drizzle with oil, vinegar and honey. Sprinkle with garlic, salt and pepper. Stir to evenly coat. Push to sides of pan.
Place pork in centre of pan. Drizzle with oil and sprinkle with pinches of salt and pepper. In a small bowl, stir marmalade with brown sugar, garlic powder and mustard powder. Spread over meat. Roast, uncovered, in centre of preheated oven, stirring veggies occasionally, until an instant-read thermometer inserted in centre of pork reads 155F (70C), about 3 hours. Remove pork roast to a cutting board. Cover with a tent of foil to keep warm.
Remove roasted vegetables to a large platter. Then to thicken pan juices, pour into a small saucepan. Bring to a boil over high heat. In a small bowl, stir cornstarch with water until dissolved. Add to pan juices and stir often until slightly thickened, about 2 min. Slice roast and serve vegetables and sauce alongside.
Nutrition (per serving)
Calories 458, Protein 38g, Carbohydrates 37g, Fat 17g, Fibre 5g, Sodium 178mg.
Marmalade makes a delicious, effortless glaze for roasted pork and vegetables.
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