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Marmalade-Glazed Pork Roast with Parsnips and Onions

From

October/November 2005

Marmalade-Glazed Pork Roast with Parsnips and Onions

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.

Serves 6

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.

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