This orange-glazed pork loin has been a go-to dinner in our home for years. It’s tender, juicy, and packed with flavor—and it doesn’t take a lot of fuss to get it just right.
I first found the recipe tucked inside an old Taste of Home magazine and gave it a try one chilly November day. With mashed potatoes, gravy, and some garden veggies on the side, it was amazing!
What I love most is how easy it is to pull together, even on a busy day. You can roast it low and slow or follow the traditional method—it turns out perfect either way.
The sweet orange glaze caramelizes in the oven, creating a beautiful crust over a tender, oven-baked pork loin that practically falls apart when you slice it.
This recipe feeds a crowd (perfect for our big family!) and makes amazing leftovers too. If you’re looking for an easy pork loin recipe that tastes like something special, this one’s a keeper.
Why You’ll Love This Recipe
If you’ve never tried pork loin with a sweet citrus glaze, you’re in for a treat. This simple recipe turns an ordinary roast into something your whole family will ask for again and again.
- Big Family Approved: This recipe makes plenty—and yes, there are leftovers!
- No Fuss: Simple pantry spices, a quick glaze, and into the oven it goes.
- Juicy and Tender: Roasted low and slow (or the traditional way), the pork turns out melt-in-your-mouth every time.
- That Sauce Though: The sweet, tangy glaze tastes just like Chick-fil-A® sauce—and my boys love dipping their pork in it.
- Perfect for Any Night: Fancy enough for a Sunday roast, but easy enough to throw together after a long day.
It’s the kind of meal that brings everyone to the table and makes your kitchen smell amazing while it cooks.
Quick Look: Orange-Glazed Pork Loin
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Servings: 8–10
- Main Ingredients: Pork loin, orange juice, brown sugar, Dijon mustard
- Method: Oven roasted
- Bonus Tip: Includes a low and slow “busy day” method that makes the pork fall-apart tender
Ingredients
This orange-glazed pork loin uses simple ingredients you probably already have in your pantry and fridge. The glaze is sweet, tangy, and just the right amount of sticky.
- 1 tsp salt
- 1 garlic clove, minced
Or 1 tablespoon jarred minced garlic—whatever you’ve got on hand. - 1/4 tsp dried thyme
- 1/4 tsp ground ginger
- 1/4 tsp pepper
- 1 rolled, boneless pork loin roast (5–8 pounds)
Mine was 8 pounds and still turned out perfect. - 1/4 cup packed brown sugar
- 1 tbsp cornstarch
- 1 cup orange juice
- 1/3 cup water
- 1 tbsp Dijon mustard
You can prep the roast and glaze ahead of time if you’re juggling a busy day—just cover and refrigerate until you’re ready to cook.
Directions
This pork loin comes together easily with just a few simple steps, and the glaze really takes it to the next level. Here’s how to make it:
1. Preheat & Prep the Pork
Preheat your oven to 350°F. In a small bowl, mix together the salt, garlic, thyme, ginger, and pepper. Rub this seasoning blend all over the pork loin, making sure to coat it evenly. Place the roast fat-side up on a rack in a shallow roasting pan.
2. Start Roasting
Place the pork loin in the oven and bake, uncovered, for 2 hours. While it roasts, you’ll have time to prepare the glaze.
3. Make the Glaze
In a medium saucepan, whisk together the brown sugar and cornstarch. Stir in the orange juice, water, and Dijon mustard until smooth. Bring the mixture to a boil over medium heat, then cook and stir for about 2 minutes, until it thickens slightly into a glaze.
4. Glaze & Finish Roasting
After the pork has roasted for 2 hours, brush some of the glaze over the top of the roast. Return it to the oven and bake for another hour, brushing with glaze every now and then. The pork is done when a meat thermometer inserted into the center reads 160°F.
5. Rest & Slice
Remove the roast from the oven and let it rest for about 10 minutes before slicing. This keeps the meat juicy and tender. Serve with the remaining glaze on the side—let everyone dip their slices in it, Chick-fil-A® style. My boys loved it that way!
Busy Day Hack: Low & Slow Method
Some days you just know you won’t have time to fuss with dinner—and that’s where this low and slow method comes in handy. I’ve used it on grocery shopping days when I’m gone most of the afternoon, and it turns out fall-apart tender every time!
1. Prep the Pork
Season the pork loin as usual with the salt, garlic, thyme, ginger, and pepper. Place it fat-side up in a roasting pan with a little water in the bottom (about 1/4 to 1/2 cup). Cover the pan tightly with foil or a lid.
2. Roast Low & Slow
Bake the covered pork loin at 225°F for 6–8 hours. You don’t need to touch it—just let it do its thing while you go about your day.
3. Finish & Glaze
About an hour before dinnertime, remove the foil and turn the oven up to 350°F. Brush the pork with the orange glaze and roast uncovered for the final hour, brushing again halfway through.
4. Rest & Serve
Let the pork rest for 10 minutes before slicing. The meat will be incredibly tender and flavorful—perfect for busy nights when you still want something hearty on the table.
FAQs
Have a question about cooking pork loin? Here are a few things I’ve been asked over the years—or wondered myself the first time I made this recipe.
Can I use pork tenderloin instead of pork loin?
You can, but keep in mind that pork tenderloin is smaller and leaner, so the cooking time will be much shorter. If you go this route, reduce the roasting time and keep a close eye on the internal temp to avoid drying it out.
How do I know when my pork loin is done?
The pork is ready when a meat thermometer reads 160°F at the thickest part of the roast. Let it rest for 10 minutes before slicing—it’ll finish cooking slightly as it rests and stay nice and juicy.
Can I make this ahead of time?
Yes! You can season the pork and prep the glaze earlier in the day (or even the night before). Just keep everything covered in the fridge until you’re ready to roast.
Can I cook this in a slow cooker or Instant Pot?
You could, but the oven gives the glaze a beautiful, slightly caramelized finish that’s hard to beat. If you’re set on using a slow cooker, cook the pork on low for 6–8 hours, then transfer it to the oven at 400°F for about 20 minutes with the glaze brushed on top to finish it off.
Orange-Glazed Pork Loin
Ingredients
- 1 tsp salt
- 1 garlic clove, minced (Or 1 tbsp. jarred minced garlic)
- 1/4 tsp dried thyme
- 1/4 tsp ground ginger
- 1/4 tsp pepper
- 1 rolled, boneless, pork loin roast (about 5-8 pounds)
- 1/4 cup packed brown sugar
- 1 tbsp corn starch
- 1 cup orange juice
- 1/3 cup water
- 1 tbsp dijon mustard
Instructions
- Preheat your oven to 350°F.
- In a small bowl, combine the salt, garlic, thyme, ginger, and pepper. Rub the seasoning mixture all over the pork loin.
- Place the pork loin, fat-side up, on a rack in a shallow roasting pan. Bake uncovered for 2 hours.
- While the pork is roasting, make the glaze. In a saucepan, whisk together the brown sugar and cornstarch. Stir in the orange juice, water, and Dijon mustard until smooth.
- Bring the mixture to a boil over medium heat. Cook and stir for about 2 minutes, until it thickens slightly.
- After 2 hours of roasting, brush some of the glaze over the pork. Return it to the oven and bake for 1 hour longer, brushing with glaze every 20 minutes.
- The pork is done when a meat thermometer inserted into the thickest part reads 160°F.
- Remove the roast from the oven and let it rest for 10 minutes before slicing.
- Serve with the remaining glaze—or let everyone dip their slices, Chick-fil-A® style!
Busy Day Hack (Low & Slow Method)
- Preheat your oven to 225°F.
- Season the pork loin as directed above. Place it fat-side up on a rack in a roasting pan with 1/4 to 1/2 cup water in the bottom. Cover tightly with foil or a lid.
- Roast the pork, covered, at 225°F for 6 to 8 hours.
- About 1 hour before dinner, remove the foil and increase the oven temperature to 350°F.
- Brush the pork with the orange glaze and roast uncovered for 1 hour, brushing again halfway through.
- Check that the internal temperature reaches 160°F, then let it rest for 10 minutes before slicing.
- Serve with remaining glaze—or let everyone dip!
Notes
- Pork Loin Size: The original recipe calls for a 5-pound roast, but I often use an 8-pound one to feed our big family. Just make sure to check the internal temperature for—160°F is your goal.
- Busy Day Tip: If you’re gone all afternoon, use the low and slow method listed above. It turns out incredibly tender and practically falls apart.
- Tastes Like Chick-fil-A® Sauce: My boys swear the glaze tastes just like Chick-fil-A® sauce—and they loved dipping the pork right into it!
- Leftovers: Leftovers reheat well and make great sandwiches, wraps, or quick stir-fry additions.
How to Store & Reheat
If you have leftovers (we usually do with a big roast like this!), here’s how to keep them fresh and tasty:
- Refrigerate: Store leftover pork in an airtight container in the fridge for up to 4 days.
- Freeze: Slice and freeze portions in freezer-safe bags or containers. It’ll keep well for up to 3 months.
- Reheat: Warm slices in the oven at 300°F, covered with foil and a splash of orange juice or glaze to keep them moist.
This pork makes great sandwiches the next day—or you can chop it up and toss it into a stir fry, rice bowl, or wrap for something quick and easy.
What to Serve With It
This orange-glazed pork loin pairs perfectly with cozy, comforting sides. Here are a few of our favorites:
- Mashed potatoes and homemade gravy – Classic and filling.
- Roasted green beans or carrots – Add some color to the plate.
- Homemade bread or dinner rolls – Great for soaking up extra glaze.
- Crisp garden salad or citrus slaw – A fresh, tangy contrast to the rich pork.
- Steamed rice or buttered noodles – If you’re going for simple and satisfying.
Whatever you have on hand will work—this roast is versatile enough to go with just about anything.
Slow Down and Savor It
There’s something about a slow-roasted meal that makes the whole house feel warmer—like you’re doing more than just feeding your family… you’re gathering them. This orange-glazed pork loin is one of those meals that reminds me to take a deep breath, sit a little longer at the table, and enjoy the small, quiet moments.
So go ahead—slice it up, pass the glaze, and slow down and savor it.
More Pork Recipes You’ll Love
Looking for more hearty, homemade pork recipes? Here are a few favorites from our homestead kitchen:
