Roast Pork Loin With Marmalade Glaze
This delectable pork loin roast, encrusted with a sweet and tangy Seville orange marmalade glaze, is a show-stopping centerpiece for any gathering. The succulent meat is seasoned perfectly with herbs, then roasted to tender perfection. With each juicy slice revealing a burst of flavor, this dish is sure to become a family favorite.
— Constant Cookbook
Ingredients
- 1 bone-in pork loin roast, about 4 1/2 lb., frenched
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. vegetable oil
- 1 fresh thyme sprig
- 1 fresh rosemary sprig
- 3 large garlic cloves, peeled
- 1/4 cup Seville orange marmalade
Instructions
- Tie the pork roast between each bone with kitchen twine. Generously season the pork on all sides with salt and pepper. Let stand at room temperature for 1 hour.
- Preheat an oven to 375°F.
- In a 5 1/2-quart round Dutch oven over medium-high heat, warm the oil. Place the pork, fat side down, in the pot and sear until well browned, about 4 minutes. Turn the pork over and add the thyme, rosemary and garlic to the pot.
- Transfer the pot to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 140°F, about 1 hour; during the last 15 minutes of roasting, baste the top and sides of the pork with marmalade every 5 minutes. Turn the oven to broil. Broil until the top of the pork is browned and the thermometer registers 145°F, 3 to 4 minutes. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 20 minutes before carving. Serves 6 to 8.
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