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Category: Recipes
Prep Time: Cook Time: Total Time:
Serves 6-8 big appetites
INGREDIENTS:
3 & 1/2 to 4 lbs top loin boneless pork roast
4 large cloves of garlic sliced into 6 to 8 pieces each
2 tbls dried rosemary
2 tsp salt
2 tsp fresh ground pepper
2 tsp rubbed sage
Orange Glaze:
1/4 cup orange marmalade
1/4 cup orange juice
2 tbls brown sugar
1/4 cup Creole mustard
Pan Sauce:
1/4 cup Grand Mariner or much cheaper Triple Sec ($3 or $4 a bottle) or any orange liqueur
1 cup orange juice
Garnish:
2 thinly sliced oranges
A hand full of Curly parsley sprigs
PREPARATION
Put the roast on a cutting board, fat side up. Use a paring knife to pierce the meat making small slits that you insert the garlic slivers completely into. Combine the rosemary, sage, salt & pepper in a small bowl, pat it onto the roast, push on it to make the coating hold on better, and place it in a large roasting pan. Cover with foil and put it into a preheated 350 degree oven, fat side up. Remove the foil at 45 minutes.
Prepare the orange glaze and set aside. Roast until an internal temperature of 165 is reached, or the juices run clear if pierced, about 1 and 1/4 to 1 and 1/2 hours. Brush the glaze onto the roast and return to the oven uncovered for about another 15 minutes. Take out the roast and let sit for 15 minutes while you prepare the pan sauce.
Pan sauce: Skim the fat from the pan then add the triple sec and orange juice, put the pan on medium heat for about 5 minutes scraping up the browned pieces and stirring them into the liquid. BE CAREFUL. DON’T LET IT BURN. If it smokes, discard it as it will ruin the roast.
Cut the roast into 1/2 inch thick slices positioning them on a platter to overlap. Drizzle the sauce over the meat, and then garnish with orange slices and parsley.
The meat is spicy so things like cooked and chilled asparagus, creamed corn, au gratin potatoes, wilted spinach salad, and fresh hot rolls go well with this.
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CAJUN STYLE ORANGE GLAZED PORK ROAST
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Category: Recipes
Prep Time: Cook Time: Total Time:
Serves 6-8 big appetites
INGREDIENTS:
3 & 1/2 to 4 lbs top loin boneless pork roast
4 large cloves of garlic sliced into 6 to 8 pieces each
2 tbls dried rosemary
2 tsp salt
2 tsp fresh ground pepper
2 tsp rubbed sage
Orange Glaze:
1/4 cup orange marmalade
1/4 cup orange juice
2 tbls brown sugar
1/4 cup Creole mustard
Pan Sauce:
1/4 cup Grand Mariner or much cheaper Triple Sec ($3 or $4 a bottle) or any orange liqueur
1 cup orange juice
Garnish:
2 thinly sliced oranges
A hand full of Curly parsley sprigs
PREPARATION
Put the roast on a cutting board, fat side up. Use a paring knife to pierce the meat making small slits that you insert the garlic slivers completely into. Combine the rosemary, sage, salt & pepper in a small bowl, pat it onto the roast, push on it to make the coating hold on better, and place it in a large roasting pan. Cover with foil and put it into a preheated 350 degree oven, fat side up. Remove the foil at 45 minutes.
Prepare the orange glaze and set aside. Roast until an internal temperature of 165 is reached, or the juices run clear if pierced, about 1 and 1/4 to 1 and 1/2 hours. Brush the glaze onto the roast and return to the oven uncovered for about another 15 minutes. Take out the roast and let sit for 15 minutes while you prepare the pan sauce.
Pan sauce: Skim the fat from the pan then add the triple sec and orange juice, put the pan on medium heat for about 5 minutes scraping up the browned pieces and stirring them into the liquid. BE CAREFUL. DON’T LET IT BURN. If it smokes, discard it as it will ruin the roast.
Cut the roast into 1/2 inch thick slices positioning them on a platter to overlap. Drizzle the sauce over the meat, and then garnish with orange slices and parsley.
The meat is spicy so things like cooked and chilled asparagus, creamed corn, au gratin potatoes, wilted spinach salad, and fresh hot rolls go well with this.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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