Orange-Herbed Pork Roast

Orange-Herbed Pork Roast

A citrusy-herbed pork roast, cooked slow in the roaster or slow cooker. This flavorful roast is succulent! Best served with wild rice, along with vege.

Prep Time



Total Time






2 1/2
pound pork roast
each oranges
fresh herbs (mint, rosemary, sage, thyme)
tablespoon brown sugar
cup orange marmalade
cup vegetable broth
  1. Score pork roast cross-ways, approx 6-8 slices; don't score too far through - just enough for glaze to set into the roast.
  2. Trim ends off both oranges; discard. Cut one orange in half, squeeze juice into small mixing bowl. Slice the two halves, each-in half. Lay in bottom of roaster pan or slow cooker. Slice second orange in 4 thick slices and lay in bottom of pan, also.
  3. Lay springs of fresh herbs on top of oranges. Add vegetable broth to pan.
  4. In mixing bowl with juice of one orange, add marmalade and brown sugar. Set roast in pan. Spoon mixture into scored slices on top of roast. (Keep a few tablespoons of this mixture in reserve).
  5. Cover slow cooker, set to HIGH; turn down to LOW after 2-3 hrs. Roast should be done in approx 5 hrs. *drizzle reserve on top of roast approx after the 2-3 hrs or slightly later.
  6. Slice, Serve, & Enjoy!
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Add sliced onion and some chopped garlic "sparingly' if chosen; but avoid overpowering the sweet citrusy flavor.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.