Ingredients
2½lbspork loin roast,boneless
salt and ground black pepper,to taste
½cuporange marmalade,divided
1tbspfresh rosemary,chopped
½cuporange juice
1tbspolive oil
1lbparsnips,peeled, cut into 1-inch wedges
2red onions,cut into 1-inch wedges
Preparation
Preheat the oven to 375 degrees F.
Place the pork roast in a large roasting pan and season liberally with salt and black pepper. Spread half the orange marmalade over the roast.
Mix the remaining marmalade with rosemary in a large bowl. Stir orange juice and olive oil into the rosemary mixture.
Combine the parsnips and onions in another bowl. Add about 2 tablespoons orange marmalade mixture, then toss to coat. Arrange the vegetables around the pork roast.
Bake the pork in the oven for 30 to 45 minutes. Pour the remaining orange juice mixture over the pork.
Increase the oven heat to 450 degrees F and continue to cook for 15 to 20 minutes until pork is slightly pink in the center. An instant-read thermometer inserted into the center should read at least 145 degrees F.
Transfer the roast to a cutting board and cover lightly with aluminum foil. Toss the vegetables in the pan juices and return the roasting pan to the oven.
Continue cooking for 10 minutes more until juices have thickened and vegetables are browned.
Slice the pork, serve with vegetables and pan juices, and enjoy!
