Marmalade Glazed Pork Roast - cooking recipe

Ingredients

1 (2 1/2-3 lb) boneless pork loin roast
kosher salt
freshly cracked black pepper
1/3 cup orange marmalade
1 tablespoon fresh rosemary, chopped
1/2 cup orange juice
1 tablespoon olive oil
1 lb parsnip, peeled and cut into 3-inch pieces
2 medium red onions, peeled and cut into 1-inch wedges

Preparation

Adjust oven rack to middle position and heat oven to 375 degrees.
Place pork in center of a large roasting pan and season liberally with salt and pepper.
Combine marmalade and rosemary in a bowl.
Spread half of marmalade mixture on pork.
Add orange juice and olive oil to remaining marmalade mixture.
Toss parsnips and onions with 2 TBS of the mixture and season with salt and pepper.
Arrange vegetables around pork.
Roast until instant-read thermometer inserted in the thickest part of the meat registers 120 degrees, 30 minutes or so.
Pour remaining marmalade mixture over pork, increase oven temperature to 450 degrees, and roast until thermometer reads 140 degrees, another 15-20 minutes.
Transfer roast to cutting board and tent with foil.
Toss vegetables and juices and redistribute evenly over pan bottom.
Roast until juices thicken and vegetables caramelize, about 10 minutes.
Slice pork and serve with roasted vegetables, pouring pan juice over meat.