Orange-Rosemary Glazed Pork Roast
Prep time: 5min
Total time: 60min
Serves 4
1/3 cup
100% Pure Pulp Free Orange Juice
75 mL
1/3 cup
maple syrup
75 mL
2 tbsp
Whole Grain Dijon Prepared Mustard
30 mL
1 tbsp
Fresh Rosemary, chopped
15 mL
1 lb
boneless pork loin rib roast, about 21/2 inches (6 cm) thick
500 g
1 tbsp
vegetable oil
15 mL
1/2 tsp
each salt and pepper
2 mL
calories
230
fat
13 g
saturated fat
4 g
carbs
22 g
protein
28 g
cholestrol
80 mg
sodium
470 mg
potassium
350 mg
Directions
-
Preheat barbecue to medium-high. Blend orange juice with maple syrup, mustard and rosemary.
-
Brush roast with oil and sprinkle evenly with salt and pepper. Sear pork on the grill for 2 min. per side or until browned. Reduce grill heat to medium.
-
Cook, with lid closed, turning and basting roast often with juice mixture, for 35 to 40 min., or until the internal temperature reaches 155°F (68°C) on an instant-read thermometer. (Don’t overcook as roast can dry out.) Tent the roast with foil and rest for 5 min. before slicing. The roast will continue to cook as it rests, coming up to 160°F (71°C).
