Saturday, February 25, 2012

Orange-Glazed Pork Loin

(This recipe was first posted in conjunction with the Meijer Ad Week 2/26/12 - 3/3/12)

This easy entree can be cooked either in the crockpot or the oven.  Pork loin is usually a huge piece of meat, so this feeds a crowd! 

1 tsp salt
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp ground ginger
1/4 tsp pepper
1 center cut boneless half pork loin
1/4 cup packed brown sugar
1 Tbsp cornstarch
1 cup orange juice
1/3 cup water
1 Tbsp Dijon mustard

Combine salt, garlic powder, thyme, ginger, and pepper.  Rub over entire roast.  Place roast in crockpot or greased roasting pan. 
Glaze:  Combine brown sugar and cornstarch in a saucepan.  Stir in remaining glaze ingredients.  (If you are going to cook the meat in the crockpot, substitute 1/3 cup additional orange juice for the water).  Bring to a boil.  Cook and stir for 2 minutes.
If baking pork loin in oven:  Bake, covered, 1 hour at 325 degrees.  Uncover, brush some of the glaze on roast, re-cover, and bake 1 3/4 more hours (or until a meat thermometer reads 160 degrees), uncovering and brushing with glaze approximately every 1/2 hour.  Let stand 10 minutes, then slice and serve with remaining glaze (re-warm in microwave or saucepan if desired).
If cooking pork loin in crockpot:  Pour prepared glaze over rubbed pork loin.  Turn crockpot on low and cook 8-10 hours or until meat thermometer reads 160 degrees.  During cooking process, uncover and baste with juice/glaze approximately every 3 hours. Remove from crockpot.  Cover and let stand 10 minutes.  Slice, then serve with juices/glaze from crockpot.
Serve with rice or potatoes and a vegetable (such as Oven-Roasted Asparagus).

Options and Tips
  • If a half pork loin is an overwhelming amount of food for your family, just cut it in half and freeze half of it before cooking/baking.
  • If you decide to bake only half of the half pork loin, total oven time should be only 2 1/4 hours  instead of 2 3/4 hours.
  • I have used pineapple juice in place of orange juice with equally yummy results.
  • Make Pork BBQ with the leftovers!

This recipe in its original form can be found on page 119 of Taste of Home's "Contest Winning Annual Recipes 2005" cookbook. I made a few alterations to the instructions.


  1. This pork loin was delicous. I put it in the crockpot at midnight Sat. night and we ate shortly after noon Sunday. Sunday night we had the pork on buns and on Monday I made the barbequed pulled pork on buns. Also delicious. Thank you, very, very good. Ann Daling

  2. Delicious! My family loved it!

  3. Which way have you found best to cook? Crock pot or in oven? Or both really tender? Thanks...

    1. I tend to use my crockpot more because I know there's a guaranteed moist and tender result even if I leave it in for an extra hour. Oven-cooking is just a little trickier (at least for me!) because you can dry out the meat by leaving it in for too long. However, if you have a meat thermometer you can use that to prevent overcooking in the oven. One benefit to the oven method: your sauce will be a little more flavorful, because the moisture in the crockpot tends to water down the sauce just a little bit.