Marmalade-Glazed Pork Roast with Parsnips and Onions
From Cook's Country
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.
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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