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Receta Orange Glazed Pork Roast

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This is a tasty Pork Loin Roast. The glaze and sauce are from "Cajun-Creole Cooking" by Terry Thompson published in 1985. I have added an injection liquid of melted butter and orange juice which keeps the pork very moist while cooking and some additional spices. I cooked the roast to 148^ then rested it for 15 minutes before slicing. The meat is slightly pink in the middle but juices run clear. I served it with brown rice and artichoke hearts/pearl onions in a Dijon Mustard & Horseradish Bechamel sauce. Wine: A fruity Pinot Noir. Fenestra 2007 Livermore Valley Pinot Noir worked for us.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6
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Ingredientes

Cost per serving $4.69 view details

Direcciones

  1. Preheat oven to 350^ conventional (325^ convection). Make small slits in the roast with a paing knife. Insert garlic slivers into slits. Rub roast with minced herbs and season with garlic pepper/Kosher salt to taste. Inject roast with injection liquid. Roast to an internal temperature of 148^ or until juices run clear. Meanwhile prepare glaze and brush glaze onto roast during the last 15 minutes of cooking. Total cooking time was 80 minutes. Lightly tent with foil and let roast rest for at least ten minutes before slicing.
  2. Mix sauce ingedients and deglaze pan the roast was cooked in. Simmer and reduce by about half. Remove from heat and strain the sauce. Mount with cold sweet butter.
  3. Slice the roast. Place on platter and drizzle with sauce. Serve remaining sauce in a gravy boat. Garnish platter with herb sprigs and sliced orange.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 339g
Recipe makes 6 servings
Calories 501  
Calories from Fat 182 36%
Total Fat 20.46g 26%
Saturated Fat 9.95g 40%
Trans Fat 0.04g  
Cholesterol 151mg 50%
Sodium 272mg 11%
Potassium 988mg 28%
Total Carbs 28.86g 8%
Dietary Fiber 2.3g 8%
Sugars 20.77g 14%
Protein 44.06g 70%
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