• Tommy Centola

Orange-Glazed Pork Roast

Updated: Jan 4

Oranges are grown in Plaquemines Parish, which is south of New Orleans. While their crop would never rival Florida’s, they do grow a good amount. Here is a recipe saluting the orange.

1 3 1/2 to 4 pound center-cut Pork Loin

4 large garlic cloves, peeled and cut into slivers

1 tablespoon dried Rosemary or 2 tablespoons minced Fresh Rosemary

2 teaspoons rubbed Sage or 2 tablespoons minced fresh Sage

1 teaspoon Salt

1 teaspoon freshly ground Black Pepper

2 Navel Oranges, thinly sliced

Curly Parsley Sprigs

ORANGE GLAZE

1/4 cup Orange Maramalade

1/4 cup Orange Juice

1/4 cup Creole Mustard

2 tablespoons Light Brown Sugar

PAN SAUCE

1/4 cup Grand Marnier

1 cup Orange Juice

Preheat oven to 350 degrees. Place roast on a cutting board, fat side up: make small slits in the fat with a paring knife. Insert garlic slivers in slits. In a small bowl, combine rosemary, sage, salt, and pepper: pat onto roast. Place meat in a large roasting pan. Roast in preheated oven to an internal  temperature of 145 degrees, about 1 hour.

Meanwhile, prepare Orange Glaze by combining all glaze ingredients in a small bowl. About 15 minutes before the meat is done, brush glaze over roast: roast 15 minutes more. Place roast on a carving board.

Prepare Pan Sauce – Skim all fat from roasting pan; place pan over medium-high heat. Add Grand Marnier and orange juice; scrape up browned bits from bottom of pan. Cook 5 minutes.

Slice roast into 1/2 inch thick slices; arrange, slightly overlapping, on a platter. Drizzle Pan Sauce over slices; garnish platter with orange slices and parsley sprigs. Makes 6 to 8 servings.

Enjoy!!!

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