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Sunday, May 29, 2022

Recipe: Orange Ginger Pork Roast

A delicious ginger and orange marmalade glaze emphasizes all the natural juicy flavor of delicious boneless pork roast.

Orange Ginger Pork Roast Ingredients

  • cup orange marmalade

  • 2 teaspoons lemon juice

  • teaspoon ground ginger

  • teaspoon dry mustard

  • 2 pounds boneless pork roast

How to Make Orange Ginger Pork Roast

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a small bowl, mix orange marmalade, lemon juice, ginger, and mustard. Place pork in a medium baking dish.

  3. Bake 20 to 25 minutes in the preheated oven, then baste with the orange glaze. Continue baking to an internal temperature of 145 degrees F (63 degrees C), about 40 minutes more. Baste with the glaze every 10 minutes while baking. Let stand 10 minutes before carving.

Orange Ginger Pork Roast Nutritions

  • Calories: 227.5 calories

  • Carbohydrate: 26.8 g

  • Cholesterol: 52.8 mg

  • Fat: 5.9 g

  • Fiber: 0.3 g

  • Protein: 17.7 g

  • SaturatedFat: 1.9 g

  • ServingSize:

  • Sodium: 52.8 mg

  • Sugar: 24 g

  • TransFat:

  • UnsaturatedFat:

Orange Ginger Pork Roast Reviews

  • I did this a little differently. I didnt want to heat up the house, so I used the crockpot. I had a 4.5 pound roast, so I doubled the recipe. Additionally, I doubled the ginger (that makes a total of 2 tsp.) and added one cup of orange juice. Turned out good.

  • I had company that was allergic to garlic and onion and wanted to serve something that was special and not bland. I marinated the roast in the ingredients for a couple of hours and then basted it while it was on the barbeque. The flavor was fresh and tangy and just right for a hot summer evening meal on the deck with rice and spinach salad. It went over very well with everyone and we didnt even miss the onion or garlic. I will definitely make this again.

  • Ive made this several times. My husband and I love it everytime It made the pork roast so juicy and tender.

  • I have served this several times when company is planned and also just for the two of us This works well with Pork Tenderloin also. I like to serve it with roasted new potatoes or garlic mashed potatoes. Stuffing, green beans, carrots or a green salad also work well with this dish.

  • I made this recipe last night and it was WONDERFULIn fact, one of my guests doesnt eat pork so I fixed him a chicken breast using the same ingredients - it was also very goodThanks for this recipe

  • This was quick, easy and my husband raved over it Definitely a keeper.

  • A different twist to a pork Roast. Served it with lemon butter farfelle. Went over well.

  • Cooked this at the firehouse and it has become a favorite on my cook days. I use the mixture below but add orange juice to the ingredients. I poor a modest amount of the marinate over the meat. Wrap plastic rap over the top of the baking dish, then put aluminum foil over the plastic rap and slow cook for about 6-6 1/2 hours at 250 degrees. About 1/2 hour before serving time, I remove the about 1/2 of the marinate and then place some of the marmalade on the top of the meat to let it finish cooking. When cooking for 12 guys it is hard to make them all happy.....except for this one. Simple and easy and is always good when re-heated if need be

  • This was okay but I would have preferred a thicker sauce. I may try this again without the lemon juice - after cooking my pork was floating in the sauce and it was a mess to serve.

  • Added: For a 3 lb. roast (not loin), I added 1.5 tbsp chopped (jar) ginger (instead of dry), 2 tablespoons soy sauce into marinade, garlic slivers into the roast, which I think made in more exciting. Added carrots and onion in roasting pan. Either rice or potatos on the side Excellent

  • This recipe was just "okay". I dont think ill make it again. It wasnt bad or anything, just not remarkable.

  • This recipe did not go over well with my family. I thought it was OK--but would not bother to make it again. The roast had little flavor--and needed lots more pizazz.

  • I made the glaze as written, but used it on thick cut boneless pork chops rather than pork roast. Really enjoyed the taste of glaze, but felt the dish should have been covered while baking. I served this with "Corn and Rice Medley" from this site and it made for a nice meal. Thanks CHRISTYJ for sharing your recipe.

  • Really delicious recipe, but next time Ill add more ginger and mustard Everybody loved it, Ill definitely do it again

  • I used pork loin steaks instead. My husband didnt care for the strong orange flavor but that was just a personal pref. I thought the orange and the ginger worked very well together. I nice change to pork

  • This was awful... I havent ever left a negative review on a recipe, but this was probably one of the worst things Ive ever made. I followed the recipe exactly and dont know what happened. My husband, who will eat *anything* without complaint, only took two bites. Well never make this again. Sorry :-

  • Only change I made was to do it in the crock pot. Not quite outstanding..but very good.

  • Delicious

  • We are not big pork eaters, but I wanted something different and tried this exactly as written. It is definitely a keeper. I expected it to be a bit sweeter than it was, and was pleased that it wasnt too sweet.

  • Aside from spraying some cooking spray in my dish I didnt change a thing. Very tasty and super easy.

  • This was pretty good-instead of using the marmalade mix as a glaze, I think I would use it as a marinade to add more flavor to the pork.

  • I loved this I think those that found it unremarkable have no taste whatsoever. Ill make over and over

  • Did anyone else have to cook this much longer? After 25 min. mine was no where near done. Didnt get up to 160 degrees until it had been in the oven for at least 45-50 min Tast was good when it finally got done.

  • Awesome recipe I added salt, pepper and a very little olive oil to the roast before put it in the oven. My family loved it

  • It was good but nothing special, probably will not make again.

  • Delicious

  • This is a fantastic recipe. Full of flavour and the meat was tender.

  • Added jalepeno jelly as well. It added more heat and sweetness.

  • Made additional sauce to apply after serving for a more intense orange flavor while eating slices. (Also very good on a sandwich with leftover slices using the sauce as a spread for the bread)

  • Used this glaze over thick, bacon-wrapped pork chops and it was YUMMY :) LOVE the combination of ginger and orange Very easy... just bake with basting every 10 mins or so. This one is a winner

  • For 2 -+ ginger. Brown pork 3m. ea.sideCover, add sauce w/in 5m.Easy, exc.

  • Very easy to make and was fantastic.Would definitely make this again

  • We liked it. Going to try baking instead of crackpot next time.

  • I substituted sugar-free apricot preserves for the orange marmalade.

  • I used a boneless pork loin that I opened up, laid it out put the glaze in and rolled it back up. I then baked it at 350 for 35 minutes.

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