About
Orange Glazed Pork might seem like something only trained chefs can pull off, but actually, any chef can make this with style and with flavor to spare! The pork is delicately seasoned and roasted until juicy and succulent, then coated in a sweet and tangy glaze that brings out its complex flavors! Orange Glazed Pork is a roast dinner that is both accessible and high-class! Yum!
Ingredients
- For the pork:
- 1 teaspoon salt
- 1 clove garlic, finely minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground ginger
- 1/4 teaspoon pepper
- 1 (4-5-pound) pork loin roast, boneless
- For the glaze:
- 1 cup orange juice
- 1/4 cup brown sugar, packed
- 1 tablespoon Dijon mustard
- 1/3 cup cold water
- 1 tablespoon cornstarch
- fresh sprigs thyme, optional, to taste, for garnish
- orange wedges, optional, to taste, for serving
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -In a small bowl, add the salt, the garlic, the dried thyme, the ginger, and the pepper and whisk to combine.
Step 3 -Coat the pork loin with the spice mixture, making sure to cover all of it.
Step 4 -Place the pork loin on a rack set in a roasting pan.
Step 5 -Roast the pork loin for 1 hour.
Step 6 -In a medium saucepan over medium heat, add the orange juice, the brown sugar, and the Dijon mustard and stir to combine.
Step 7 -In a small bowl, add the cold water and the cornstarch and whisk to combine.
Step 8 -Add the slurry mixture to the orange juice mixture in the saucepan and stir to combine.
Step 9 -Bring the orange juice mixture to a boil and cook until it thickens into a glaze, about 2 minutes.
Step 10 -Reserve 1 cup of the glaze, then brush the remaining glaze over the pork loin.
Step 11 -Roast the pork until it reaches an internal temperature of 145 degrees F, about 20-40 minutes.
Step 12 -In the last 1-2 minutes of cooking time, brush the roast with half of the reserved glaze.
Step 13 -Transfer the roast from the oven and let it rest for 10 minutes.
Step 14 -Drizzle the pork with the remaining reserved glaze.
Step 15 -Serve with the thyme sprigs and the orange wedges.
