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Scuppernong-Orange Glazed Porkloin

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Description Edit

Pork Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

  • Serves: 8

Ingredients Edit

Scuppernong-Orange Glaze Edit

Scuppernong Juice Edit

Directions Edit

Porkloin Edit

  1. Stir together first 3 ingredients; rub over roast.
  2. Place roast on a lightly greased rack in a broiler pan. Brush with half of glaze.
  3. Bake at 325 °F for 1 hour.
  4. Brush with remaining glaze. Bake 30 more minutes or until meat thermometer inserted into thickest portion registers 160 °F.

Scuppernong-Orange Glaze Edit

  1. Bring Scuppernong juice & orange juice to a boil in a Dutch oven; boil until reduced to 1½ cups (about 1½ hours).
  2. Stir in remaining ingredients. Use as a glaze for pork, chicken, ham or duck. Store in refrigerator.

Scuppernong Juice Edit

  1. Bring ingredients to a boil in a large saucepan.
  2. Cover, reduce heat, and simmer 10 minutes.
  3. Pour mixture through a double thickness of damp cheesecloth, discard solids

Note: To serve as a juice to drink, stir in 1¼ cups sugar and chill

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