Recipe: Orange Marmalade Pork Roast

This is a variation of a recipe I tore out of a copy of Cook’s Country magazine years ago. I love that magazine. Not only are the recipes well-vetted and well-tested, they also tell a lot about the different things they tried in order to get to the best possible version of the recipe. And, no ads! I highly recommend it.

Ingredients

1 boneless pork roast, 2-3 pounds
salt and pepper
1/2 cup orange marmalade
1 tablespoon chopped fresh rosemary
1/2 cup orange juice
1 tablespoon olive oil
2 large onions

Picture Directions
(A printer-friendly version of this recipe can be found here.)

Preheat oven to 375 degrees. Place pork in the center of a large roasting pan or baking dish. Season with salt and pepper. Set aside.

Peel onions and cut into wedges. Place into a large bowl, season with salt and pepper, and set aside.

In a small bowl, combine orange marmalade and rosemary. Spread half of this mixture on pork roast.

To the remaining marmalade mixture, add the orange juice and olive oil. Mix well.

Add two tablespoons of the orange juice mixture to the onions, and stir to coat.

Place onions around pork roast in baking dish

Roast in oven until a thermometer inserted in the thickest part of the roast reads 130 degrees.

Pour remaining orange juice mixture over roast and increase oven temperature to 450 degrees. Continue roasting until thermometer reads 150-160 degrees (15-20 additional minutes). Remove pork roast to a plate and cover with foil. Return onion/orange juice mixture to oven and continue to roast until caramelized, about 10 more minutes. Slice pork and serve with caramelized onions and pan juices.

Notes

• The original recipe called for parsnips in addition to the onions. I don’t care for parsnips so I didn’t use them, but if you’d like to use them simply chop them up and mix them in with the onions.
• You can also add carrots or other root vegetables. Cutting the vegetables in roughly the same size chunks will ensure they cook fully and in the same time frame as the others.
• One of my best cooking investments is a digital meat thermometer that can stay in the meat while it roasts. This is different from an instant-read thermometer, which cannot stay in the oven. With an instant-read thermometer, the meat must be removed from the oven to test the temperature. Both varieties work, but the in-oven type makes it so much easier. Simply insert the thermometer into the roast, connect the wire (which will stretch out of your oven door) to the digital readout, set the temperature you are trying to reach and press start. An alarm will let you know when your roast has reached the desired temperature. This type of thermometer will cost about $15-$20 (as opposed to a $5 instant-read variety) but will last forever and make your meat-cooking much more pleasurable! 🙂 Here’s one to check out on Amazon.com.
• If you don’t have any fresh rosemary on hand, use 1 teaspoon dried rosemary. In general, dried spices can be substituted for fresh by using 1/3 the fresh amount. (Or, vice versa. If the recipe calls for dried spices, substitute 3x the fresh amount.)
• I used canola oil instead of olive oil.
• A printer-friendly version of this recipe can be found here.

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Unless otherwise indicated, all photos are courtesy of my amazing husband, the late Jackson Pearson (1961-2019) May he rest in eternal peace ❤  

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