Orange Glazed Roast Pork: A Delicious Recipe for Your Next Family Dinner

Orange Glazed Roast Pork is a delightful dish that brings a burst of flavor to any dining table. Imagine succulent pork, perfectly roasted to a golden brown, and then generously coated with a sweet and tangy orange glaze that caramelizes beautifully in the oven. This recipe not only tantalizes your taste buds but also fills your home with an irresistible aroma that will have everyone eagerly anticipating mealtime.

Historically, the combination of citrus and pork has roots in various culinary traditions, particularly in Asian and Mediterranean cuisines, where the bright acidity of oranges complements the richness of the meat. People love Orange Glazed Roast Pork for its perfect balance of flavors and textures; the tender, juicy pork pairs wonderfully with the sticky, zesty glaze, creating a dish that is both comforting and sophisticated. Plus, it’s a convenient recipe that can easily impress guests or elevate a family dinner. Join me as we explore how to create this mouthwatering dish that is sure to become a favorite in your home!

Ingredients:

• 2 to 3 pounds of pork loin or pork shoulder
• 1 cup fresh orange juice (about 4-5 oranges)
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 tablespoon cornstarch (optional, for thickening the glaze)
• 2 tablespoons water (optional, for thickening the glaze)
• Fresh parsley or green onions for garnish (optional)

Preparing the Marinade

1. In a medium-sized bowl, combine the fresh orange juice, brown sugar, soy sauce, apple cider vinegar, minced garlic, grated ginger, ground cinnamon, black pepper, and salt. Whisk everything together until the brown sugar is fully dissolved and the mixture is well combined. This will be our marinade and glaze for the pork. 2. Place the pork loin or shoulder in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is well coated. Seal the bag or cover the dish with plastic wrap. 3. Refrigerate the pork for at least 4 hours, but ideally overnight. This allows the flavors to penetrate the meat, making it tender and flavorful.

Preparing the Oven

4. Preheat your oven to 350°F (175°C). This temperature is perfect for roasting the pork slowly, allowing it to cook evenly and develop a beautiful glaze.

Roasting the Pork

5. After marinating, remove the pork from the refrigerator and let it sit at room temperature for about 30 minutes. This helps the meat cook more evenly. 6. Place the marinated pork in a roasting pan. Pour any remaining marinade over the top of the pork. If you want to add extra flavor, you can also add some orange slices on top of the pork. 7. Cover the roasting pan with aluminum foil. This will help keep the moisture in while the pork cooks. 8. Roast the pork in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer to check the temperature in the thickest part of the meat. 9. About 30 minutes before the pork is done, remove the foil. This will allow the glaze to caramelize and create a beautiful, sticky coating on the pork.

Making the Glaze (Optional Thickening Step)

10. While the pork is roasting, you can prepare a thicker glaze if you prefer. In a small saucepan, pour the remaining marinade (if you have any left) and bring it to a boil over medium heat. 11. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Once the marinade is boiling, slowly whisk in the cornstarch slurry. 12. Continue to cook the glaze for another 2-3 minutes, stirring constantly until it thickens. Remove from heat and set aside. This glaze can be brushed over the pork during the last few minutes of roasting for an extra layer of flavor.

Resting and Slicing the Pork

13. Once the pork reaches the desired internal temperature, remove it from the oven and let it rest for about 15-20 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring it stays moist when sliced. 14. After resting, use a sharp knife to slice the pork into thick pieces. Aim for about 1/2 inch thick slices for the best presentation and flavor.

Serving the Dish

15. Arrange the sliced pork on a serving platter. Drizzle the thickened orange glaze over the top, ensuring each slice is coated in that delicious, sticky goodness. 16. If desired, garnish with freshly chopped parsley or sliced green onions for a pop of color and added flavor. 17. Serve the orange glazed roast pork with your favorite sides. It pairs wonderfully with roasted vegetables, rice, or a fresh salad.

Storing Leftovers

18. If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making the leftovers just as tasty, if not more so! 19. To reheat

Conclusion:

In summary, this Orange Glazed Roast Pork recipe is an absolute must-try for anyone looking to elevate their dinner game. The combination of succulent pork and a zesty orange glaze creates a delightful balance of flavors that will leave your taste buds dancing. Not only is it a showstopper for special occasions, but it also makes for a comforting weeknight meal that your family will love. For serving suggestions, consider pairing this dish with a side of roasted vegetables or a fresh green salad to complement the rich flavors of the pork. If you’re feeling adventurous, you can also experiment with variations by adding spices like ginger or garlic to the glaze, or even incorporating a splash of soy sauce for an Asian twist. I encourage you to give this Orange Glazed Roast Pork a try and share your experience with friends and family. Whether you stick to the classic recipe or put your own spin on it, I’m sure you’ll create a memorable meal that everyone will rave about. Don’t forget to snap a photo and share it on social media—I’d love to see how your version turns out! Happy cooking!

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