Orange-Glazed Pork Roast

Orange-Glazed Pork Roast

Nothing brings the family together quite like food, and the holidays are the epitome of the feasting season. Whether you fry up a turkey or bake a ham on the big day, the meals leading up to the main show should be just as exciting, and you can achieve that with our Orange-Glazed Pork Roast. Honey works to lock in the roast’s natural juices to give your family a flavorful meal they won’t easily forget!

Yield: 12 servings


  • 1 (6 lbs.) - bone-in pork loin roast
  • 1 Tablespoon - dry mustard
  • Salt
  • 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.


A recipe provided by the National Pork Producers Council