Orage-Rosemary Glazed Pork Roast

By KimChi381

Our orange juice and maple syrup glaze this succulent roast a smooth and glossy finish with a peppery kick from Dijon.

Ingredients

• 1/3 cup (75mL) Sensations by Compliments 100% Pure & Natural Orange Juice, No Pulp
• 1/3 cup (75mL) maple syrup
• 2 tbsp (30mL) Compliments Whole Grain Dijon Prepared Mustard
• 1 tbsp (15mL)Compliments Fresh Rosemary, chopped
• 1 lb (500g) boneless pork loin rib roast, about 2.5 inches (6cm) thick
• 1 tbsp (15mL) vegetable oil
• 1/2 tsp (2mL) each salt and pepper

Details

Servings 4
Preparation time 5mins
Cooking time 65mins

Preparation

Step 1

1. Preheat barbecue to medium-high. Blend orange juice with maple syrup, mustard and rosemary.

2. Brush roast with oil and sprinkle evenly with salt and pepper. Sear pork on the grill for 2 min per side or until browned. Reduce grill heat to medium.

3. Cook, with lid closed, turning and basting roast often with juice mixture, for 35 to 40 min, or until the internal temperature reaches 155F (68C) on an instant-read thermometer. (Don't overcook as roast can dry out). Tent the roast with foil and rest for 5 min before slicing. The roast will continue to cook as it rests, coming up to 160F (71C).