Orange-Glazed Pork Roast

A recipe provided by the National Pork Producers Council

Makes 12 servings

  • 1 (6 lbs.) bone-in pork loin roast
  • 1 Tablespoon dry mustard
  • Salt
  • Pepper, freshly ground
  • 3 oz. frozen orange juice concentrate, thawed
  • 1/2 cup Savannah Bee Company Orange Blossom Honey
  • 2 Tablespoons steak sauce
  • 1 orange, sliced, optional

Rub dry mustard into toast and sprinkle with salt and pepper. Make a drip pan of aluminum foil about 1-1/2 inches deep and extending about 3 inches on each side of roast; place under roast. Insert meat thermometer into thickest part of roast. Place on grill about 6 inches above low coals. Close hood of grill. Cook for 1 to 1-1/2 hours or until meat thermometer registers 150°F. Combine orange juice concentrate, honey and steak sauce in a small saucepan. Heat until bubbly and brush on roast. Grill an additional 20 minutes or until meat thermometer registers 160°F, basting often with sauce. Let roast stand for 10-15 minutes before carving to allow juices to set. Garnish with orange slices, if desired.

Recipe courtesy of the National Honey Board.

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