Orange-Glazed Pork Loin Recipe

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Orange-Glazed Pork Loin Ingredients

4 lb pork loin roast
3 tbsp butter
1/2 cup lightly packed brown sugar
1 can frozen orange juice (6 oz)
1/2 cup water
2 tbsp cornstarch
1 cup green grapes, seed/halved

A Recipe for
Orange-Glazed Pork Loin

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This Orange-Glazed Pork Loin recipe is one of many in our Meat Category.

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

This Recipe for Orange-Glazed Pork Loin is one of thousands in the Recipes-to-go Meat Cookbook.

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Orange-Glazed Pork Loin Recipe
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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

Food Tip
Try basting or searing beef with stock or broth instead of oil.

This is a recipe for Orange-Glazed Pork Loin from the recipe cookbook of Recipes-to-go (Meat)

My wife dresses to kill. She cooks the same way.
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Orange-Glazed Pork Loin recipe - a tasty recipe for you to add to your collection!
Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

Orange-Glazed Pork Loin

To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation.
Emily Post

Orange-Glazed Pork Loin Directions

1. Score fat on pork roast at 1-inch intervals. Place roast fat side
up, on grill directly over drip pan prepared from 3 thickness of
heavy duty aluminum foil. Insert meat therometer through fat into
very center of the meat. Place cover on kettle-type grill, adjust
dampers, cook at low heat (approximately 350 degree) until meat
thermometer register 170 degrees (allow 20 to 30 minutes per pound).
Use a few mequite chips to add this pungent aroma to the meat.* 2.
For sauce, heat butter in a 1-quart saucepan. Stir in brown sugar.
Add orange concentrate and stir until smooth. Remove 1/4 cup sauce
and baste roast during last 20 minutes of cooking time. 3. To
complete sauce, stir water into cornstarch. Add gradually to
remaining orange juice mixture. Cook, stirring constantly until
thickened. Cook 8 minutes. Add grapes. Serve hot, with pork. *This
recipe may be prepared in the oven. Use a
13 x 9 x 2 baking dish.

Serves: 8

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Orange-Glazed Pork Loin Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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