A simple two-ingredient glaze creates a browned crust on the pork and flavors the vegetables, too.

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Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Place pork roast in a large roasting pan and season liberally with salt and black pepper. Spread half the orange marmalade over the roast; mix the remaining marmalade with rosemary in a large bowl. Stir orange juice and olive oil into rosemary mixture.

  • Combine parsnips and onions in another bowl. Add about 2 tablespoons orange marmalade mixture; toss to coat. Arrange vegetables around pork roast.

  • Bake pork in preheated oven for 30 to 45 minutes. Pour remaining orange juice mixture over pork. Increase oven heat to 450 degrees F (230 degrees C) and continue to cook until pork is slightly pink in the center, 15 to 20 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

  • Transfer roast to a cutting board and cover lightly with aluminum foil. Toss vegetables in pan juices and return roasting pan to oven. Continue cooking until juices have thickened and vegetables are browned, about 10 minutes more. Slice pork and serve with vegetables and pan juices.

Nutrition Facts

667 calories; protein 47.9g 96% DV; carbohydrates 55.4g 18% DV; fat 28.5g 44% DV; cholesterol 138mg 46% DV; sodium 135.7mg 5% DV. Full Nutrition

Reviews (12)

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Most helpful positive review

Rating: 4 stars
10/03/2012
I do this but substitute jalapeño jelly and use balsamic vinegar instead of so much orange juice. It's a great base recipe with lots of room for personal taste tweeks. I also add carrots to the parsnips 'cause my hubby loves carrots Read More
(10)
16 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/03/2012
I do this but substitute jalapeño jelly and use balsamic vinegar instead of so much orange juice. It's a great base recipe with lots of room for personal taste tweeks. I also add carrots to the parsnips 'cause my hubby loves carrots Read More
(10)
Rating: 5 stars
03/13/2013
This was so delicious and simple and certainly company worthy! Sparky loved it too. I used sugar free marmalade and substituted orange muscat champagne vinegar for the orange juice. I didn't have parsnips so I used carrots. Thanks for sharing Dartayun! Read More
(7)
Rating: 4 stars
10/12/2013
I'd really give this recipe 4.5 stars. I made it for company and followed the recipe as written but added some baby carrots to the pan veggies for a little color. Delicious! The pork was tasty juicy and tender. I just wish there had been more pan juices. And next time I'll be even more liberal with the salt and pepper. Delicious recipe Dartanyun. Thanks for sharing! Read More
(4)
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Rating: 5 stars
01/17/2015
Love this recipe! I also add carrots for color. It is even better when the leftovers are turned into pork tacos the next day (use cabbage and 1 tsp cumin and some pineapple salsa as filling in the tacos - so yummy with some cilantro) Read More
(2)
Rating: 5 stars
02/08/2015
Wonderfully moist - I used carrots instead of parsnips - they were so sweet. Read More
(1)
Rating: 4 stars
04/02/2018
My husband and I really liked this. It has a very nice orange flavor with just the right amount of sweetness and the pork was cooked perfectly. I used dried rosemary in place of the fresh and substituted carrots and sweet potatoes for the parsnips. Next time I make it I will substitute half of the orange juice for chicken stock; just to add a little more savory "meat" flavor. Read More
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Rating: 5 stars
05/11/2016
Nom! Read More
Rating: 5 stars
01/28/2020
The only change I made was to include carrots in with the roast ( instead of onions?) This was delicious....slightly orange-y and very flavorful. Read More
Rating: 5 stars
12/29/2019
We made 2 roasts with this recipe for Christmas and it was a great success! We added carrots and used pearl onions instead of red to the parsnips and the family loved the sweet and savory combination. It s now a new favorite! Read More