Marmalade-Glazed Pork Roast with Parsnips and Onions
Roast pork can be dry and usually needs gravy. But this doesn't have to be the case.
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.
© 2018 America's Test Kitchen. All rights reserved.