For our Marmalade-Glazed Pork Roast with Parsnips and Onions recipe, we prefer a well-marbled pork loin roast from the blade. Glossing the roast with a bittersweet marmalade and rosemary glaze adds plenty of flavor to the rather mild pork. By roasting the parsnips and red onions in the skillet alongside the roast, we created a complete meal from one pan. Tossing the vegetables in the same glaze—enriched with olive oil and thinned with orange juice—gave them a glossy look and sweet taste. Allowing the roast to rest at least 10 minutes before slicing allowed the juices to redistribute through the meat.

For best results, avoid using enhanced pork (pork injected with a solution of water, salt, and chemicals); it causes the pork to exude excess liquid as it cooks, inhibiting the caramelization of the vegetables.

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Name: Marmalade-Glazed Pork Roast with Parsnips and Onions
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 Boneless pork loain roast; 1/3 cup Orange marmalade; 1 tablespoon Chopped fresh rosemary; 1/2 cup Orange juice; 1 tablespoon Olive oil; 1 pound Parsnips Peeled and cut into 3-inch pieces; 2 medium Red onion Peeled and cut into 1-inch wedges

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INGREDIENTS

1 Boneless pork loain roast
1/3 cup Orange marmalade
1 tablespoon Chopped fresh rosemary
1/2 cup Orange juice
1 tablespoon Olive oil
1 pound Parsnips ; Peeled and cut into 3-inch pieces
2 medium Red onion ; Peeled and cut into 1-inch wedges

Servings

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 375 degrees. Place pork in center of large roasting pan and season liberally with salt and pepper.

2. Combine marmalade and rosemary in large bowl. Spread half of marmalade mixture on pork. Add orange juice and olive oil to remaining marmalade mixture. Toss parsnips and onions with 2 tablespoons mixture and season with salt and pepper. Arrange vegetables around pork. Roast until instant-read thermometer inserted in thickest part of meat registers 120 degrees, 30 to 45 minutes. Pour remaining marmalade mixture over pork, increase oven temperature to 450 degrees, and roast until instant-read thermometer registers 140 degrees, 15 to 20 minutes.

3. Transfer roast to cutting board and rent with foil. Toss vegetables and juices and redistribute evenly over pan bottom. Roast until juices thicken and vegetables caramelize, about 10 minutes. Slice pork and serve with roasted vegetables, pouring pan juice over meat.

NOTES

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Marmalade-Glazed Pork Roast with Parsnips and Onions

1 Boneless pork loain roast
1/3 cup Orange marmalade
1 tablespoon Chopped fresh rosemary
1/2 cup Orange juice
1 tablespoon Olive oil
1 pound Parsnips Peeled and cut into 3-inch pieces
2 medium Red onion Peeled and cut into 1-inch wedges

1. Adjust oven rack to middle position and heat oven to 375 degrees. Place pork in center of large roasting pan and season liberally with salt and pepper.
2. Combine marmalade and rosemary in large bowl. Spread half of marmalade mixture on pork. Add orange juice and olive oil to remaining marmalade mixture. Toss parsnips and onions with 2 tablespoons mixture and season with salt and pepper. Arrange vegetables around pork. Roast until instant-read thermometer inserted in thickest part of meat registers 120 degrees, 30 to 45 minutes. Pour remaining marmalade mixture over pork, increase oven temperature to 450 degrees, and roast until instant-read thermometer registers 140 degrees, 15 to 20 minutes.
3. Transfer roast to cutting board and rent with foil. Toss vegetables and juices and redistribute evenly over pan bottom. Roast until juices thicken and vegetables caramelize, about 10 minutes. Slice pork and serve with roasted vegetables, pouring pan juice over meat.

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Nutrition

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Serving Size: 1 Serving (146g)
Recipe Makes: 6 Servings

Calories: 117
Calories from Fat: 8 (7%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 16.3mg		1 %
Potassium 384.7mg		10 %
Total Carbohydrate 27.5g		8 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 23g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 117

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