Orange-Rosemary Glazed Pork Roast
Prep Time
Serves
Cooking Mode
⅓ cup orange juice, pulp-free
⅓ cup maple syrup
2 tbsp Dijon mustard
1 tbsp chopped fresh rosemary
1 lb boneless pork loin rib roast, about 2-1/2 in./6 cm thick
1 tbsp vegetable oil
½ tsp each salt and pepper
⅓ cup orange juice, pulp-free
⅓ cup maple syrup
2 tbsp Dijon mustard
1 tbsp chopped fresh rosemary
1 lb boneless pork loin rib roast, about 2-1/2 in./6 cm thick
1 tbsp vegetable oil
½ tsp each salt and pepper
Directions
1Preheat barbecue to medium-high. Blend orange juice with maple syrup, mustard and rosemary.
2Brush 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.
3Cook, 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).
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Personal Note
Personal Note
