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
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!
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!
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)
Wonderfully moist - I used carrots instead of parsnips - they were so sweet.
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.
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.
Excellent. I used a 2.38 bone in pork loin center roast. The only change I made was using baby redskins in place of parsnips and dried instead of fresh rosemary. My pork roast was fresh and had no additive saline(salt)-which may be why some folks noted that theirs was a bit salty-most pork roasts are sold in a saline solution-if this is the case I would entirely omit the salt in the recipe. Also look for a pork roast with a nice layer 1/4 inch of fat on top-it really makes the difference-cook fat side on top. That said, this was easy, lovely, tender and moist-the fresh pork loin was on sale at the local butcher for 1.69 a lb which made it a tasty and inexpensive meal!
This was really good but I added red potatoes and carrots instead of parsnips. I also used dry rosemary because I didn’t have fresh. Everything should always have carrots! ??
