Orange-Glazed Pork Roast
from the National Honey Board
1 (6 lbs.) - bone-in pork loin roast
1 Tablespoon - dry mustard
Pepper, freshly ground
3 oz. - frozen orange juice concentrate, thawed
1/2 cup - honey
2 Tablespoons - steak sauce
1 - orange, sliced, optional
Rub dry mustard into roast and sprinkle with salt and pepper. Make a drip pan of aluminum foil about 1-1/2 inches deep and extending about 3 inches on each side of roast; place under roast. Insert meat thermometer into thickest part of roast. Roast for 2 to 2-1/2 hours or until meat thermometer registers 150°F. Combine orange juice concentrate, honey and steak sauce in a small saucepan. Heat until bubbly and brush on roast. Roast an additional 20 minutes or until meat thermometer registers 160°F, basting often with sauce. Let roast stand for 10-15 minutes before carving to allow juices to set. Garnish with orange slices, if desired.
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