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Orange Glazed Pork Roast

chefguy75 By chefguy75 on
Badge: Author | Level: 1 | Food & Drink Expertise:

So I was expriencing in the kitchen the other day and completely changed up a recipe to make it mine, which I am going to share with everyone who would like to try it or make it their own as well.


2 Tbsp AP (all purpose) flour

1 oven cooking bag (reg size)

1 chicken Bouillion cube

1/2 tsp Cinnamon - ground

1/3 cup orange juice

2-3 lb pork loin roast - bonless (or whatever meat you want) (with or without bone is fine)

1 tsp sage

salt and pepper (judge) you can add more than less

small bag of baby carrots

3 apples - cored and large diced

2 oranges - sliced to desired size (with or without peel)

Preheat oven to 350*F

Shake flour in oven bag, place in 13x9x2 in pan (oven safe)

Add Bouillion cube, cinnamon and orange juice in bag (close and blend)

Rub sage, salt, pepper on roast (or any other seasonings you desire)

Place roast in bag (fat side up) and close bag (use oven safe twine)

Bake 1 to 1 1/2 hours or til roast reaches internal temp of 170*F

Remove roast and let rest for 15 mins

Stir and spoon sauce on roast


I also did the following with the pork roast

Glazed Carrots with Orange and Ginger


1Tbsp unsalted butter

3/4 c orange juice

1 1/2 Tbsp minced ginger

3 strips orange peel

1 bag of baby carrots

Melt butter, Add orange juice, ginger, orange peels. Bring to a boil, Add carrots and simmer uncovered until liquid is all gone and carrots are tender. About 10-12 mins Serve hot

You can server all this with finger potatoes, or red potates. Just cook the potatoes, lightly saute in garlic butter, salt and pepper and serve along side.

It really makes a nice dinner for guest and you can show off your skills and impress them.

If you want to leave out the sage and use rosemary, I would say that its a good thing. Ive used rosemary in alot of my dishes, but lately Ive been using sage, just because it really brings out fantastic flavors. Also when doing any sort of potatoes either mashed, whole, small, diced or whatever, chives work great as well. And if you decide to do mash, leave out the milk and use a low fat sour cream. You will relize that it bring out a smoother flavor than milk.

Really hope you enjoy this and please leave me comments and share your stories with however you made it. Thanks