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Orange-Glazed Pork Loin

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YIELD

8 servings

PREP

10 min

COOK

60 min

READY

70 min

Ingredients

4 1.8
POUNDS KG PORK LOIN ROAST
3 45
TABLESPOONS ML BUTTER
½ 118
CUP ML BROWN SUGAR
lightly packed *
1 1
CAN CAN ORANGE JUICE
(6 oz), frozen *
½ 118
CUP ML WATER
2 3E+1
TABLESPOONS ML CORNSTARCH
1 237
CUP ML GRAPES, SEEDLESS
green, seed/halved

Directions

  1. Score fat on pork roast at 1-inch intervals. Place roast fat side up, on grill directly over drip pan prepared from 3 thickness of heavy duty aluminum foil.

Insert meat therometer through fat into very center of the meat.

Place cover on kettle-type grill, adjust dampers, cook at low heat (approximately 350 degree) until meat thermometer register 170 degrees (allow 20 to 30 minutes per pound).

Use a few mequite chips to add this pungent aroma to the meat.

  • 2. For sauce, heat butter in a 1-quart saucepan.

Stir in brown sugar. Add orange concentrate and stir until smooth.

Remove ¼ cup sauce and baste roast during last 20 minutes of cooking time.

  1. To complete sauce, stir water into cornstarch. Add gradually to remaining orange juice mixture. Cook, stirring constantly until thickened.

Cook 8 minutes. Add grapes. Serve hot, with pork. Use a 13 x 9 x 2 baking dish .

This recipe may be prepared in the oven.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 261g (9.2 oz)
Amount per Serving
Calories 583 54% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 14g 71%
Trans Fat 0g
Cholesterol 193mg 64%
Sodium 174mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 120g
Vitamin A 3% Vitamin C 4%
Calcium 6% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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