Orange-Glazed Pork Loin

Whether served for a Sunday dinner or a holiday gathering, this pork loin with orange glaze recipe is always a favorite. A slow roast in the oven ensures that the resulting pork is tender and juicy, and an herb-seasoned rub and bright citrusy glaze ensure each bite is full of flavor. Pick your side dishes based on your vibe—weeknight comfort or special dinner with friends (orange-glazed pork loin is perfect for both!). Think creamy mashed potatoes, wild rice pilaf or roasted vegetables. Save any leftover glaze and use it on pork chops or chicken breast.

What’s the difference between pork loin and pork tenderloin?

Although they have similar names and come from the same region of the pig, pork loin and pork tenderloin are quite different cuts of pork. Size is the easiest way to tell the difference between pork loin and pork tenderloin. A pork loin is much larger and wider than a tenderloin and has a fat cap. Pork tenderloin, on the other hand, is long and skinny and is a leaner pork cut.

Ingredients for Orange-Glazed Pork Loin

• Pork rub: A savory rub made with salt, minced garlic, fresh thyme sprigs (or dried thyme), ground ginger and pepper flavors the pork before it is roasted in the oven.
• Boneless pork loin roast: Center-cut pork loin usually features a fat cap, which keeps it moist while cooking. A boneless roast makes it easier to slice after cooking.
• Orange glaze: The pork loin glaze combines orange juice, brown sugar, Dijon mustard and a cornstarch slurry (made by mixing cornstarch with water) to thicken the sauce.

Directions

Step 1: Make the rub

Preheat the oven to 350°F. In a bowl, combine the salt, garlic, thyme, ground ginger and pepper. Rub the seasonings over the roast.

Step 2: Roast the pork

Place the roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, for one hour.

Step 3: Make the glaze

While the pork roasts, in a saucepan over medium heat, combine the orange juice, brown sugar and mustard. In a small bowl, stir the water and cornstarch until smooth. Add the cornstarch slurry to the orange juice mixture. Bring to a boil. Cook and stir for two minutes. Reserve 1 cup glaze for serving. Brush half the remaining glaze over the roast.

Step 4: Continue to roast and glaze the pork

Bake the pork until a thermometer reads 145°, 20 to 40 minutes longer, brushing occasionally with the remaining glaze. Let the roast stand for 10 minutes before slicing. Reheat the reserved glaze and serve with the roast.

Editor’s Tip: An instant-read thermometer is a must-have kitchen tool for checking the internal temperature of meat. It is important to let the roast rest before slicing so the juices redistribute evenly.

Orange-Glazed Pork Loin Variations

• Use a different cut of pork: Other cuts work with this recipe, including pork steaks, chops or tenderloin. Rub the pork, sear all sides in oil in a hot pan on the stovetop, then transfer to a 350° oven and bake for 15 to 20 minutes or until the temperature reaches 145°. While the pork cooks, make the sauce. Brush the sauce over the cooked pork.
• Try a different glaze: Make a maple glaze, taking cues from maple-glazed pork chops, or a glaze with ginger and soy, as in ginger pork chops.

How to Store Orange-Glazed Pork Loin

Store leftover pork loin separately from the glaze in an airtight container in the refrigerator. It will last up to four days.

How do you reheat pork loin with orange glaze?

Reheat leftover pork loin in a preheated 350° oven for 10 to 15 minutes or until heated through. Cut it into slices for quicker reheating; add some broth or water to the pan to keep it moist.

Orange-Glazed Pork Loin Tips

What’s the best way to tell when pork loin is done cooking?

An instant-read thermometer is your best friend when it comes to knowing when meat is cooked to the proper temperature. Don’t be alarmed if the pork is still slightly pink; it is safe to eat as long as the temperature reaches 145°.

What should you serve with pork loin with orange glaze?

Pork loin with orange glaze is an excellent centerpiece and goes well with just about any side dish, from roasted green beans or garlic-roasted broccoli to twice-baked potato casserole.