Roast Pork Loin with Marmalade Glaze
Brushed with Seville orange marmalade, this pork roast will make an impressive entrée for a special meal. Serve our Souffléed Sweet Potatoes alongside (see related recipe at left). Be sure to ask the butcher to french the pork roast, which involves removing the meat and fat from the ends of the bones.
- 1 bone-in pork loin roast, about 4 1/2 lb., frenched
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. vegetable oil
- 1 fresh thyme sprig
- 1 fresh rosemary sprig
- 3 large garlic cloves, peeled
- 1/4 cup Seville orange marmalade
Tie the pork roast between each bone with kitchen twine. Generously season the pork on all sides with salt and pepper. Let stand at room temperature for 1 hour.
Preheat an oven to 375°F.
In a 5 1/2-quart round Dutch oven over medium-high heat, warm the oil. Place the pork, fat side down, in the pot and sear until well browned, about 4 minutes. Turn the pork over and add the thyme, rosemary and garlic to the pot.
Transfer the pot to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 140°F, about 1 hour; during the last 15 minutes of roasting, baste the top and sides of the pork with marmalade every 5 minutes. Turn the oven to broil. Broil until the top of the pork is browned and the thermometer registers 145°F, 3 to 4 minutes. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 20 minutes before carving. Serves 6 to 8.