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Glazed Pork Loin Roast

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Glazed pork loin roast with orange marmalade, mustard, and thyme, studded with garlic and cooked in a bag. Juicy and simple with a sweet-savory crust.

YIELD

4 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

This pork loin roast gets a sweet-savory glaze of orange marmalade, mustard, and thyme that caramelizes as the meat cooks, creating a sticky, fragrant crust. Garlic cloves tucked into slits in the fat cap infuse the roast from the inside out as it heats.

Cooking in a bag traps steam and the roast essentially braises in its own juices and the melting glaze. The result is remarkably moist meat with a concentrated pan sauce ready to spoon over each slice. The bag also keeps your oven (or microwave) clean.

The marmalade does more than sweeten. Those little bits of orange peel in the marmalade add a subtle bitter citrus note that balances the richness of the pork and plays well against the mustard and thyme.

Kitchen Tips

  • Leave a finger-sized opening when tying the bag closed. This vents steam and prevents the bag from bursting
  • Let the roast rest in the bag for the full 10 minutes after cooking. The juices redistribute and the meat finishes cooking gently from residual heat
  • Check the temperature in several spots. Pork loins can cook unevenly, especially in a microwave
  • Save the bag juices and spoon them over the sliced meat. That liquid is pure concentrated flavor

Variations

  • Use apricot preserves instead of marmalade for a milder, more fruity glaze
  • Add a tablespoon of soy sauce to the glaze for an Asian-inspired sweet-salty crust
  • Cook conventionally in the oven at 350°F (175°C) for about 25 minutes per pound for a traditional roast approach

Ingredients

1 1
EACH EACH PORK LOIN ROAST
fresh *
1 1
CLOVES EACH GARLIC
cut into 1/4's
1 5
TEASPOON ML SALT
1 5
TEASPOON ML PREPARED MUSTARD
½ 2.5
TEASPOON ML THYME
dried *

Directions

Make 4 slits in fat on pork roast with tip of sharp knife, insert a piece garlic in each slit.

Sprinkle roast with salt. Mix marmalade, mustard and thyme, spread on roast.

Place roast in 16 x 10-inch cooking bag.

Close bag loosely with string (leave hole the size of finger in closure).

Place roast on microwve roast- ing rack in oblong baking dish 12 x 7 12 x 2-inches.

Microwave on medium-low (30%) 30 minutes; turn roast over and turn dish one-half turn.

Microwave until roast is done (170 degrees F on meat thermometer inserted in several different places in roast), 20 to 25 minutes.

Let stand 10 minutes in bag in microwave. Serve with Meat Juices.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 5g (0.2 oz)
Amount per Serving
Calories 4 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 605mg 25%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

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