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The main dish, Light and fresh

Citrus glazed pork roast with baby carrots

This citrus glazed pork roast with baby carrots serves 6 and takes 25 minutes of active work. The marinade comes together in the morning, then the roast goes into the oven just before your guests arrive. It's an easy recipe at €4.60 per person, and the key is basting regularly while watching the internal temperature.

An orange and honey glazed pork roast that caramelizes slowly with baby carrots, it fills the whole house with a great smell.

Citrus glazed pork roast with baby carrots
For
6 people
Work
25 min
Total time
1 h 40
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€4.60
Calories per person
430 kcalcalculated by Kiloach, your weight coach

This pork roast plays on the contrast between sweet honey, tangy citrus, and salty soy sauce. The meat caramelizes gently in the oven while baby carrots roast alongside it, soaking up the orange juices. The result feels fresh and light, far from heavy winter stews, perfect when you want a dinner that smells wonderful without weighing anyone down.

Make this for a dinner with friends or a Sunday family meal, in spring or winter while good citrus is still around. Kids tend to love it thanks to the honey, and it doesn't need constant attention, which leaves you free to actually enjoy your guests. Serve it with a cold starter and a fruit dessert to keep that lightness going from start to finish.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps
  3. Before the guests arrive 2 steps, 1 h
  4. When it's time to serve 2 steps, 8 min

Make the marinade in the morning and keep the roast chilled until about half an hour before guests arrive. Just before they get there, roast it with the carrots for about an hour, basting regularly. At serving time, reduce the juices, slice the roast, and plate it with orange segments.

The ingredients

6 people

Butcher

  • Pork loin roast 1.2 kg

Fruits and vegetables

  • Oranges 4
  • Lemon 1
  • Baby carrots 900 g
  • Garlic 2 cloves
  • Thyme 4 sprigs

Pantry

  • Honeyoften in the pantry 4 tbsp
  • Soy sauceoften in the pantry 3 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Mix the juice of three oranges, the lemon juice, the honey, the soy sauce, and the crushed garlic. Place the roast in a dish, coat it with the glaze, and let it marinate in the fridge.

    Pierce the roast with the tip of a knife so the marinade soaks in better.

  2. Scrub the carrots without peeling them, keep a bit of the greens, and halve them lengthwise if they're large.

    The skin of baby carrots is thin and full of flavor, don't remove it.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the dish out half an hour before cooking. Surround the roast with the carrots, add the thyme, season with salt and pepper, drizzle with oil, and roast at 190 degrees. 1 h

    Turn the carrots in the juices halfway through so they brown evenly.

  2. Baste the roast regularly with the juices. It's done when the tip of a knife comes out warm and the juices run clear.

    Aim for 68 degrees at the core, the pork stays juicy and slightly pink.

When it's time to serveThe final touches, right in front of your guests.

  1. Let the roast rest for 10 minutes under foil. Reduce the juices with the last orange juice in a saucepan until syrupy. 8 min

    A syrupy sauce coats the back of a spoon and leaves a clean trace.

  2. Slice the roast, arrange it with the carrots, and spoon over the sauce.

    Peel an orange down to the flesh and add the segments to the dish for freshness.

Our tips to get it right

  • Pick a well tied, evenly shaped pork loin roast, it cooks more evenly and stays juicy in the center.
  • Use a meat thermometer if you have one, aiming for 68 degrees Celsius at the core keeps the roast from drying out or undercooking.
  • Set aside a bit of juice before the final reduction, in case it reduces too far and turns bitter.

The variations

  • Swap the oranges for clementines for a sweeter, milder version, great if kids are at the table.
  • For a pork free version, use the same glaze on chicken thighs, they'll need less cooking time.
  • For a faster dinner, make the marinade the night before, the roast will taste even better the next day.

What to serve it with

  • Basmati rice to soak up the syrupy juices
  • A tangy green salad as a light starter
  • Sparkling water with lemon

Storage

The roast keeps for 2 to 3 days in the refrigerator in a sealed container. Reheat it gently in a low oven with a splash of juice so it doesn't dry out. It can be frozen, though the texture of the meat will change slightly.

Questions about this recipe

Can I use a different cut of pork?

Yes, a rolled pork shoulder works too but needs a bit more cooking time. The loin stays the simplest choice for a tender roast without much fuss.

How do I know the roast is done without a thermometer?

Pierce the center with the tip of a knife, it should come out warm and the juices should run clear, not pink. If the juices stay cloudy or red, cook it a few more minutes.

How should I plate this for guests?

Slice the roast at an angle on a cutting board, then fan the slices out on a serving platter. Arrange the carrots around it, spoon over the syrupy juices, and finish with orange segments for color.

Are baby carrots essential?

They give a tender texture and a milder taste than regular carrots, but you can swap them for regular carrots cut into sticks. The cooking time stays about the same.

Can a citrus glazed pork roast with baby carrots be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make a citrus glazed pork roast with baby carrots?

Allow 1 h 40 in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in a citrus glazed pork roast with baby carrots?

About 430 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a citrus glazed pork roast with baby carrots cost?

About €4.60 per person, that's €27.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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