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Roast pork loin with marmalade glaze


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  • 1 bone-in pork loin roast, about 4 1/2 lb., frenched
  • Kosher salt and freshly ground pepper, to taste
  • 1 Tbs. vegetable oil
  • 1 fresh thyme sprig
  • 1 fresh rosemary sprig
  • 3 large garlic cloves, peeled
  • 1/4 cup Seville orange marmalade


Servings 8


Step 1

Tie the pork roast between each bone with kitchen twine. Generously season the pork on all sides with salt and pepper. Let stand at room temperature for 1 hour.

Preheat an oven to 375°F.

In a 5 1/2-quart round Dutch oven over medium-high heat, warm the oil. Place the pork, fat side down, in the pot and sear until well browned, about 4 minutes. Turn the pork over and add the thyme, rosemary and garlic to the pot.

Transfer the pot to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 140°F, about 1 hour; during the last 15 minutes of roasting, baste the top and sides of the pork with marmalade every 5 minutes. Turn the oven to broil. Broil until the top of the pork is browned and the thermometer registers 145°F, 3 to 4 minutes. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 20 minutes before carving. Serves 8.

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