7 Up Pork Roast With Glaze Recipes

MARMALADE GLAZED PORK ROAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place 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 rosemary mixture.
• Combine parsnips and onions in another bowl. Add about 2 tablespoons orange marmalade mixture; toss to coat. Arrange vegetables around pork roast.
• Bake pork in preheated oven for 30 to 45 minutes. Pour remaining orange juice mixture over pork. Increase oven heat to 450 degrees F (230 degrees C) and continue to cook until pork is slightly pink in the center, 15 to 20 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer roast to a cutting board and cover lightly with aluminum foil. Toss vegetables in pan juices and return roasting pan to oven. Continue cooking until juices have thickened and vegetables are browned, about 10 minutes more. Slice pork and serve with vegetables and pan juices.

PORK ROAST WITH APPLE MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F. Take the pork out of the refrigerator 45 minutes before you are ready to roast to allow the pork to come to temperature.
• Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, and season with salt and pepper. Put in the oven and roast for 1 hour. Meanwhile, make the glaze.
• In a saucepan over medium-high heat, bring the apple juice to a boil and reduce it by half, about 10 minutes. Whisk in the brown sugar, soy sauce, Worcestershire sauce, and mustard and simmer until thickened, another 5 to 7 minutes.
• After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 150 degrees F, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving. (Reserve 1 cup of the meat for the Round 2 Recipe Pork Hash).

GRILLED 7-UP PORK ROAST

Steps:

• In a large ziploc bag, combine 7-Up, olive oil, soy sauce, brown sugar, Worcestershire sauce, garlic and thyme; whisk to combine.
• Using a knife, pierce the pork loin several times, all around the meat.
• Add the pork loin to the marinade; seal and marinate in the fridge, overnight. Be sure to marinate for at least 8 hours, and/or up to 24 hours.
• Preheat a gas grill to medium-high heat; about 375˚F to 400˚F.
• In the meantime, remove pork loin from marinade; discard marinade.
• Lightly pat the pork dry with paper towels. Season as desired with salt and pepper.
• In a small bowl, mix together the ingredients for the spice rub.
• Season the pork loin with the rub all around. You don't have to use up the entire spice rub; adjust to taste.
• IF your pork loin is not an even thickness, tie it with kitchen twine, spaced 2-inches apart. This will help with even cooking. This step is NOT a must, but it does help.
• Oil the grill grates with cooking oil.
• Place pork roast over direct heat and grill, covered, for 4 to 5 minutes on EACH side, or until browned.
• Then, set roast over indirect heat and grill, covered, for 40 to 50 minutes, or until a meat thermometer registers at 145˚F.
• Remove pork from the grill and let stand 15 minutes before slicing & serving.

BALSAMIC GLAZED PORK SIRLOIN TIP ROAST RECIPE (INSTANT POT OR SLOW COOKER)

Steps:

• In a small bowl, combine sage, salt, pepper, and garlic. Rub mixture over the roast.
• Slow Cooker: Add 1/2 cup water or broth and roast to slow cooker. Cook on low for 6-8 hours.
• Instant Pot: Add 1 cup water or broth to Instant Pot and place roast inside. Cook on high pressure for 60 minutes. Let sit for 10 minutes after cook time ends to naturally release, then quick release remaining pressure.
• Near end of cooking time, whisk together glaze ingredients in a small saucepan. Bring to a boil, then reduce heat to simmer, stirring occasionally. Simmer until glaze thickens, about 2-3 minutes. Season with salt and pepper, to taste. Keep warm until roast is ready.
• Remove roast and shred meat into pieces. Place on a serving platter or plate and pour the glaze over all of the meat, then serve.

7-UP PORK ROAST WITH GLAZE

Steps:

• In a plastic cooking bag place flour and shake it around to coat the inside of the bag. Place the pork loin in the bag. In a large bowl, combine the 7-Up, red bell pepper, onion, garlic, and soy sauce. Pour this over the pork loin. Seal the plastic bag and let marinate overnight. Turn the pork roast once while in the plastic bag. Heat oven to 325 degrees F. Place the cooking bag in a large baking dish. Cut 6 (1-inch) slits into the top of the bag. Let roast for 1 hour 45 minutes to 2 hours or until pork is done. Remove the pork roast from the plastic cooking bag and set aside. Drain the vegetables away from the liquid. Discard the vegetables. In a large microwave-safe bowl, combine the flour and cold water. Add the sweet and sour sauce; combine. Add the cooking liquid from the pork. Microwave on HIGH for 5 minutes or until mixture has thickened. Slice the pork roast and serve with the glaze.

ROASTED PORK LOIN WITH PINEAPPLE GLAZE

Steps:

• For the brine: Combine the salt, brown sugar, peppercorns, coriander seeds, and 2 cups warm water in a large bowl. Stir until the salt dissolves. Add 6 cups cold water. Add the pork, cover, and refrigerate overnight (the pork should be submerged in the liquid).
• Preheat the oven to 400 degrees F.
• For the herb rub: Mix the garlic, olive oil, salt, pepper, thyme, and rosemary in a small bowl. Remove the pork from the brine and pat it dry (discard the brine). Spread the herb mixture over the pork loin, making sure you coat all sides of the loin.
• For the pork: Heat the olive oil in a medium, heavy saute pan over high heat. Add the pork and sear until browned, 4 minutes. Carefully turn the pork over and sear until browned, another 4 minutes. Meanwhile, add the prunes and pearl onions to a 10 by 7 by 2-inch glass baking dish, creating a bed for the loin. Transfer the seared pork loin to the baking dish (making sure the loin fits in the baking dish, leaving a 1-inch border on every side).
• Add the wine to the same saute pan used to sear the pork and cook, scraping the bottom of the pan to remove the browned bits, until almost evaporated, about1 minute. Stir in the pineapple juice and remove from the heat. Season with salt and pepper. Pour the mixture over the pork. Season the prunes and onions with salt and pepper.
• Place the pork in the oven and roast until a thermometer inserted into the center registers 160 degrees F, about 1 hour, basting with the pan juices every 20 minutes. Transfer the pork to a cutting board, tent with foil, and let it stand for 10 minutes. Slice the pork into 1/4 to 1/2-inch thick slices and arrange on a platter. Top the pork slices with the pearl onions, prunes, and sauce.
• Cook's Note: In place of a 3 1/2-pound pork loin, you can use 2 (1 1/4-pound) pork tenderloins. The total cooking time will be about 1 hour.

GLAZED PORK ROAST

Steps:

• Line a shallow roasting pan with foil; place roast fat side up on a rack in prepared pan. In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until smooth and slightly thickened. Pour over pork. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°, basting with pan juices every 30 minutes. Let stand for 10 minutes before slicing.

7-UP POT ROAST, CROCK POT STYLE

Steps:

• Place pot roast in crock pot -- Pierce top of roast with fork and sprinkle top with celery salt (optional).
• Gently pour 7-Up over the roast, then top the roast with bay leaves and garlic and set crockpot on low for 8 hours.
• Remove roast to platter, let 'settle' 5-10 minute before slicing and serving (discard any leftover liquid).
• Suggestions: Potatoes, carrots, celery and onions may also be added to the crockpot while the roast cooks.

LIGHT GLAZED PORK ROAST

Steps:

• Cut roast in half. In a large skillet, brown roast in oil and butter on all sides. , Transfer to a 5-qt. slow cooker. Add the orange juice concentrate, water, garlic, salt and pepper. Cover and cook on low for 4-6 hours or until meat is tender., For glaze, in a small saucepan, combine the brown sugar, vinegar, orange juice concentrate and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced to about 1/4 cup. Brush over roast. Garnish with oranges if desired.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

7-UP PORK ROAST WITH GLAZE

Steps:

• In a plastic cooking bag place flour and shake it around to coat the inside of the bag.
• Place the pork loin in the bag.
• In a large bowl, combine the 7-up, red pepper, onion, garlic and soy sauce.
• Pour this over the pork loin.
• Seal the plastic bag and let marinate overnight.
• Turn the pork roast once while in the plastic bag.
• Preheat oven to 325 degrees.
• Place the cooking bag in a large baking dish.
• Cut 6 (1-inch) slits into the top of the bag.
• Let roast for 1 hour 45 minutes to 2 hours or until pork is done.
• Remove the pork roast from the plastic cooking bag and set aside.
• Drain the vegetables away from the liquid. Discard the vegetables.
• In a large microwave-safe bowl, combine 2 tbsps Wonder Flour and 2 tbsps cold water. Add 2 tbsps sweet and sour sauce;combine. Add the cooking liquid from the pork. Microwave on high for 5 minutes or until mixture has thickened. (I serve with sweet and sour sauce only).
• Slice the pork roast and serve with the glaze.