Make Orange-Glazed Pork Roast in 2 Different Ways

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I have a very old cookbook from Rubbermaid Employees that I am using to put up recipes that are unusual, hard to find in Bukisa, or are just different in case any searchers are looking for hard to find recipes they remember from childhood. So far, the recipes are getting lots of views, so I will keep going. This recipe is great for a show stopper holiday meal if you serve Orange Glazed Pork Roast to your guests. There is 2 different recipes here and they are very different from each other, but both sound heavenly! Have fun and Happy Cooking!

Step 1

RECIPE #1: In a roaster pan, pour 8 oz. frozen orange juice concentrate that is thawed over a 4 – 5 lb. pork roast. Sprinkle generously with Oregano, Garlic Salt, dried Basil, Salt, Pepper, and put a bay leaf in bottom of roaster. Seal foil around roast and bake at 375 degrees for approximately 2 hours, or until done. Baste often.

Step 2

RECIPE #2: Place a 4 lb. loin of pork, fat side up, on rack in a roasting pan. If using a meat thermometer, insert bulb into center of meat without touching bone. roast in slow oven (325 degrees) for 1 1/2 hours. While pork roasts, saute’ in a small saucepan, 1 small grated onion in 1 T butter until soft. Stir in 2 T. light brown sugar, 1 1/2 t. cornstarch, 1/2 t. ginger, 1 C orange juice, and 1 T bottled steak sauce like A-1. Cook, stirring constantly, until thick. Brush over meat. Continue roasting (brushing meat every 15 minutes) for 1 hour longer, or until richly glazed and thermometer registers at least 185 degrees. Carve and serve.

Step 3

Be sure to see my many other recipe articles in Bukisa!


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