Name: Marmalade-Glazed Pork Roast with Parsnips and Onions
Total time: PLACEHOLDER
Ingredients: 1 boneless pork loin roast (2 1/2 to 3 pounds); Salt and pepper; 1/3 cup orange marmalade; 1 tablespoon chopped fresh rosemary; 1/2 cup orange juice; 1 tablespoon olive oil; 1 pound parsnips , peeled and cut into 3-inch pieces; 2 medium red onions , peeled and cut into 1-inch wedges

Why This Recipe Works

For our Marmalade-Glazed Pork Roast with Parsnips and Onions recipe, we prefer a well-marbled pork loin roast from the blade. Glossing the roast with a bittersweet marmalade and rosemary glaze adds plenty of flavor to the rather mild pork. By roasting the parsnips and red onions in the skillet alongside the roast, we created a complete meal from one pan. Tossing the vegetables in the same glaze—enriched with olive oil and thinned with orange juice—gave them a glossy look and sweet taste. Allowing the roast to rest at least 10 minutes before slicing allowed the juices to redistribute through the meat.

Before You Begin

For best results, avoid using enhanced pork (pork injected with a solution of water, salt, and chemicals); it causes the pork to exude excess liquid as it cooks, inhibiting the caramelization of the vegetables.

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Place pork in center of large roasting pan and season liberally with salt and pepper.

Combine marmalade and rosemary in large bowl. Spread half of marmalade mixture on pork. Add orange juice and olive oil to remaining marmalade mixture. Toss parsnips and onions with 2 tablespoons mixture and season with salt and pepper. Arrange vegetables around pork. Roast until instant-read thermometer inserted in thickest part of meat registers 120 degrees, 30 to 45 minutes. Pour remaining marmalade mixture over pork, increase oven temperature to 450 degrees, and roast until instant-read thermometer registers 140 degrees, 15 to 20 minutes.

Transfer roast to cutting board and tent with foil. Toss vegetables and juices and redistribute evenly over pan bottom. Roast until juices thicken and vegetables caramelize, about 10 minutes. Slice pork and serve with roasted vegetables, pouring pan juice over meat.