Mandarin Pork Roast

This pork loin roast gets two stages of oven time that build layers of flavor. First, a 2½-hour covered braise with Dijon mustard rubbed over the surface. Then a 30-minute uncovered blast at higher heat with a mandarin orange glaze that caramelizes into a sticky, glossy coating.

The Dijon crust formed during the initial covered braise seals in moisture and adds a sharp, mustardy bark to the outside of the roast. By the time the mandarin glaze goes on, the pork is already tender and the mustard has mellowed into a savory base layer.

The glaze is built from the mandarin orange canning liquid cooked with brown sugar, vinegar, soy sauce, cornstarch, and a chicken bouillon cube. It thickens into a sauce that’s sweet, tangy, and savory all at once. Whole mandarin segments, chopped onion, and diced green bell pepper get stirred in and spooned over the roast for the final bake.

Basting occasionally during those last 30 minutes builds up the glaze in lacquered layers.

Chef Tips

• Trim excess fat from the roast before seasoning. Too much surface fat prevents the mustard from adhering.
• Check the internal temperature at 2 hours. The roast needs to reach 170°F (77°C) before the glaze stage.
• Cook the glaze until smooth and thickened before spooning it on. Thin glaze slides off the roast.
• Let the roast rest for 10 minutes before slicing so the juices redistribute.

Variations

• Use fresh orange segments and orange juice instead of canned mandarin oranges for a brighter citrus flavor.
• Add a teaspoon of fresh grated ginger to the glaze for a warmer, more aromatic finish.
• Swap the Dijon for whole grain mustard for a more rustic, seedy crust.