Best 6 Pork Roast With Twist Of Orange Recipes

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**Pork roast with a twist of orange: A delightful culinary journey.**

Indulge in a tantalizing culinary experience with our delectable recipe for pork roast infused with the vibrant flavors of orange. This dish promises a symphony of sweet, savory, and tangy notes that will leave your taste buds dancing. Embark on a delightful journey as we guide you through the steps of preparing this exquisite pork roast, showcasing variations that cater to different preferences. From the classic orange-glazed pork roast to the tantalizing orange-herb crusted pork roast, each recipe brings a unique twist to this timeless dish. Prepare to embark on a flavor adventure that will elevate your home cooking to new heights.

Let's cook with our recipes!

SLOW-COOKER SPICED ORANGE PORK ROAST



Slow-Cooker Spiced Orange Pork Roast image

Delicious pork roast recipe with a citrus twist - made stress-free for dinner in a slow cooker.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 8

Number Of Ingredients 13

2 1/2- to 3-pound pork shoulder roast
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium orange
1 bag (16 ounces) baby-cut carrots
1/2 cup dried apricots or orange-flavored dried plums
1/2 cup chicken broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cornstarch
1 tablespoon water
1 tablespoon honey
Chopped fresh parsley, if desired

Steps:

  • Sprinkle pork with salt and pepper. Spray 10-inch skillet with cooking spray. Cook pork in skillet over medium-high heat until brown on all sides. Grate peel from orange; squeeze juice from orange. Reserve orange peel and juice.
  • Place pork in 3 1/2- to 4-quart slow cooker. Place carrots and apricots on pork. Mix broth, cinnamon, nutmeg and reserved orange peel and juice; pour over pork.
  • Cover and cook on low heat setting 9 to 11 hours or until pork is tender.
  • Remove pork, carrots and apricots from cooker; cover to keep warm. Skim fat from surface of juices in cooker; pour juices into 1-quart saucepan. Mix cornstarch and water until smooth; stir in honey. Stir honey mixture into juices in saucepan. Cook over medium-low heat about 15 minutes, stirring constantly, until mixture is smooth and bubbly. Serve pork with carrots, apricots and sauce. Sprinkle with parsley.

Nutrition Facts : Calories 325, Carbohydrate 15 g, Cholesterol 90 mg, Fiber 3 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg

SPICE-BRINED PORK ROAST WITH ORANGE-SOY GLAZE



Spice-Brined Pork Roast with Orange-Soy Glaze image

Pork roasts are an easy and affordable option for feeding a crowd, but the lean meat can become dry in the oven. This recipe solves that problem with a super flavorful brine full of bright, warming flavors like orange, ginger, star anise and dried chilies.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 12

2/3 cup kosher salt
1/3 cup sugar
2 2-inch pieces fresh ginger, quartered lengthwise and smashed
3 cloves garlic, smashed
12 star anise pods
8 dried chiles de arbol, torn into pieces
1 orange, quartered
1 bone-in, center-cut pork roast (8 ribs; about 7 pounds), bones frenched
1/2 cup fresh orange juice (from 2 oranges)
1/3 cup hoisin sauce
1/4 cup soy sauce
1 teaspoon sugar

Steps:

  • Brine the pork: Combine the salt, sugar, ginger, garlic, star anise and chiles in a large pot with 4 cups water. Bring to a simmer, stirring occasionally to dissolve the sugar and salt. Remove from the heat and let cool completely. Squeeze the orange juice into the brine, then add the squeezed orange pieces and 2 cups cold water.
  • Place the pork on a cutting board, fat cap-side down and make a few slits between the ribs with a sharp knife; transfer to a large pot or resealable plastic bag. Add the brine, plus up to 2 cups more water if needed to cover the pork. Cover and refrigerate overnight.
  • Preheat the oven to 375˚ F. Remove the pork from the brine and pat very dry. Let stand at room temperature for 30 minutes. Set a rack in a roasting pan and place the pork on the rack, fat-side up. Roast until a thermometer inserted into the center registers 115˚ F to 120˚ F, about 1 hour 15 minutes. Remove from the oven and increase the temperature to 425˚ F.
  • Meanwhile, make the glaze: Combine the orange juice, hoisin sauce, soy sauce and sugar in a medium nonstick skillet over medium heat. Simmer, stirring, until thickened, 5 to 8 minutes. Set aside about half of the glaze for serving.
  • Brush some of the remaining glaze over the roast. Return to the oven and continue cooking, brushing with more glaze every 5 minutes, until the thermometer registers 135˚ F to 140˚ F, 15 to 25 more minutes. Transfer the pork to a cutting board and let rest 20 to 30 minutes before carving. Serve with the reserved glaze and any collected juices.

ORANGE-GLAZED PORK LOIN



Orange-Glazed Pork Loin image

This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. -Lynnette Miete, Alna, Maine

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 16 servings.

Number Of Ingredients 12

1 teaspoon salt
1 garlic clove, minced
2 to 3 fresh thyme sprigs or 1/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 boneless pork loin roast (5 pounds)
GLAZE:
1 cup orange juice
1/4 cup packed brown sugar
1 tablespoon Dijon mustard
1/3 cup cold water
1 tablespoon cornstarch

Steps:

  • Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour. , Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. , Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.

Nutrition Facts : Calories 199 calories, Fat 7g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 212mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic exchanges

ORANGE MARINATED PORK TENDERLOIN



Orange Marinated Pork Tenderloin image

This is sooo simple and the flavor is wonderful! My husbands uncle gave us this recipe years ago, it is a staple in our home! Great with pasta or rice!

Provided by JUDY MALLORY

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h30m

Yield 4

Number Of Ingredients 6

1 cup orange juice
⅓ cup soy sauce
2 tablespoons chopped fresh rosemary
3 teaspoons minced garlic
2 (3/4 pound) whole pork tenderloins
salt and freshly ground black pepper to taste

Steps:

  • Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
  • Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
  • Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 8.9 g, Cholesterol 72.6 mg, Fat 4.1 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 1.4 g, Sodium 1260.5 mg, Sugar 5.6 g

SLOW-ROASTED PORK WITH CITRUS AND GARLIC



Slow-Roasted Pork with Citrus and Garlic image

Provided by Food Network Kitchen

Time 2h30m

Yield 8 servings

Number Of Ingredients 14

10 cloves garlic
2 tablespoons fresh oregano
1 tablespoon fresh thyme
2 tablespoons coriander seeds
2 teaspoons cumin seeds
4 bay leaves
Kosher salt and freshly ground pepper
1 6-to-8-pound Boston butt pork shoulder
Juice of 6 oranges, peels reserved
Juice of 4 lemons, peels reserved
Juice of 4 limes
1/4 cup Worcestershire sauce
3/4 cup extra-virgin olive oil
3 white onions, thinly sliced

Steps:

  • Pulse the garlic, oregano, thyme, coriander and cumin seeds, bay leaves, 2 tablespoons salt and 1 teaspoon pepper in a food processor to make a thick paste. Trim off all but a thin layer of fat from the pork, then make deep slits all over the roast (about every 2 inches) with a paring knife. Rub the spice paste over the pork and into the slits.
  • Mix the citrus juices, Worcestershire sauce and olive oil in a large glass bowl. Submerge the pork in the marinade and top with the onions and reserved orange and lemon peels. Cover with plastic wrap and refrigerate at least 8 hours or up to 2 days. Bring to room temperature 1 hour before roasting.
  • Preheat the oven to 450. Remove the citrus peels from the bowl and refrigerate. Place the pork on a rack in a large roasting pan (reserve the marinade and onions); roast, uncovered, about 1 hour. Add the marinade to the pan and pile the onions on top of the meat. Cover with foil, lower the oven temperature to 350 and roast 2 more hours. Uncover, place the citrus peels around the pork and continue to roast, basting occasionally, until the meat browns and a thermometer inserted into the bottom half registers 190, 1 hour 30 minutes to 2 hours.
  • Transfer the pork to a cutting board and let rest 10 minutes. Meanwhile, skim any excess fat from the pan juices. Slice the pork and serve with the onion and pan juices. Garnish with citrus peels.

DAD'S BASIC MOIST PORK ROAST



Dad's Basic Moist Pork Roast image

This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.

Provided by CHEFSINGLEDAD

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h40m

Yield 6

Number Of Ingredients 4

2 tablespoons olive oil
1 teaspoon kosher salt
1 tablespoon ground black pepper
1 (3 pound) boneless top loin pork roast

Steps:

  • Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
  • Preheat an oven to 475 degrees F (245 degrees C).
  • Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
  • Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
  • Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg

Tips:

  • Choosing the Right Pork Roast: Select a pork shoulder or pork loin roast that is at least 3 pounds in weight. Look for a roast with even marbling throughout.
  • Preparing the Pork Roast: Pat the pork roast dry with paper towels. Season the roast generously with salt, pepper, and any other desired spices.
  • Cooking the Pork Roast: Place the pork roast in a roasting pan with a rack. Add 1 cup of water or broth to the bottom of the pan. Cover the pan tightly with aluminum foil and roast the pork at 325°F for 3 hours or until the internal temperature reaches 145°F.
  • Making the Orange Glaze: In a small saucepan over medium heat, combine the orange juice, honey, Dijon mustard, and cornstarch. Bring the mixture to a simmer and cook for 5-7 minutes or until thickened. Stir in the orange zest and remove from heat.
  • Glazing the Pork Roast: Remove the pork roast from the oven and increase the oven temperature to 400°F. Brush the orange glaze over the pork roast and return it to the oven. Roast the pork for an additional 15-20 minutes or until the glaze is golden brown and bubbly.

Conclusion:

This pork roast with a twist of orange is a flavorful and juicy dish that is perfect for any occasion. The orange glaze adds a delicious citrus flavor to the pork and makes it a perfect combination of sweet, savory, and tangy. This recipe is easy to follow and can be tailored to your own personal taste. With its simple ingredients and delicious flavor, this pork roast is sure to be a hit at your next dinner party or family gathering.

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