Microwave Glazed Pork Loin Roast

Here’s a trick for hot days or small kitchens: a whole pork loin roast, cooked start to finish in the microwave. No oven, no heating up the house, and the meat comes out surprisingly tender and juicy.

The flavor starts with little slits cut into the fat, each one tucked with a sliver of garlic so it perfumes the roast from within as it cooks.

Then the glaze: orange marmalade, mustard, and thyme stirred together and spread over the top. As it cooks, the marmalade caramelizes into a sweet, sticky coat while the mustard cuts the sweetness with a little tang.

The cooking bag is doing real work here, trapping steam so the lean loin stays moist instead of drying out. Gentle medium-low power and a turn halfway through cook it evenly. The most important step is the rest: ten minutes in the bag lets the juices settle back into the meat before you slice.

Chef Tips

• Use a meat thermometer in several spots, since microwaves cook unevenly and one reading can fool you.
• Don’t skip the 10-minute rest in the bag; it keeps the lean loin juicy when you slice.
• Leave a small vent in the bag closure so steam can escape and the bag doesn’t burst.
• Spread the glaze in a thin, even coat so it caramelizes rather than pooling.

Variations

• Swap the orange marmalade for apricot or peach preserves.
• Add a splash of soy sauce or a pinch of ginger to the glaze for an Asian-leaning flavor.
• Finish it under the broiler a few minutes if you want a deeper browned crust.