Pioneer Woman Chipotle Orange Pork Roast

Pioneer Woman chipotle orange pork roast is a juicy, glazed pork loin with smoky chipotle, fresh orange juice and honey that comes together in 2 hours 35 minutes. Save this easy holiday pork dinner for Christmas, Sunday dinner or a winter dinner party, because it's a one-skillet roast you can serve to a crowd.

Brush on the glaze during the last 20 minutes of roasting, every 5 to 7 minutes, because each layer caramelizes into the sticky crust that makes this roast. Pour it all on at once and it just slides off into the pan.

Roasting the pork on a bed of sliced onions and thyme flavors the drippings, so the sauce starts out deeper than any glaze alone. Blending the finished sauce with butter and a splash of vinegar turns it silky and bright, so you can pour it over every slice.

Pioneer Woman Chipotle Orange Pork Roast

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Course: DinnerCuisine: American, MexicanDifficulty: Medium

Servings

6

servings

Prep time

35

minutes

Cooking time

1

hour 

Calories

600

kcal

A rubbed pork loin roasts until golden, then gets brushed with a sticky chipotle and orange glaze that sets into a shiny crust. The pan sauce is blended smooth with butter, so it spoons over the sliced pork like velvet.

Ingredients

• 2 tsp. kosher salt
  

• 1 tsp. black pepper
  

• 1 tsp. smoked paprika
  

• 1/2 tsp. ground cumin
  

• 2 garlic cloves, minced
  

• 3 tbsp. olive oil
  

• 1 (3- to 3 1/2-pound) pork loin roast
  

• 1 large onion, sliced 1/2 inch thick
  

• 3 sprigs thyme
  

• 1 c. fresh orange juice
  

• 1/4 c. honey
  

• 3 minced chipotle chiles in adobo sauce, plus 2 tablespoons adobo sauce
  

• 2 tbsp. olive oil
  

• 2 tsp. minced fresh thyme
  

• 1 tsp. kosher salt
  

• 2 tbsp. salted butter
  

• 1 tsp. apple cider vinegar
  

Directions

• Rub the pork: Whisk 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 2 minced garlic cloves and 2 tablespoons olive oil in a small bowl. Pat the 3 to 3 1/2 pound pork loin dry and rub it all over with the mixture. Then let it sit for 30 minutes to 1 hour until it reaches room temperature.
• Set up the skillet: Preheat the oven to 425°F. Toss 1 sliced large onion and 3 thyme sprigs with the remaining 1 tablespoon olive oil in a large cast-iron skillet. Then pile the onion in the center and set the pork on top, fat-side up.
• Roast the pork: Roast until the pork is golden brown and a thermometer in the center reads 145°F, which takes 50 to 60 minutes. The onions underneath will soften and flavor the drippings while it cooks.
• Mix the glaze: Whisk 1 cup fresh orange juice, 1/4 cup honey, 3 minced chipotle chiles, 2 tablespoons adobo sauce, 2 tablespoons olive oil, 2 teaspoons minced fresh thyme and 1 teaspoon kosher salt in a small bowl. Pour 1/2 cup into another bowl for brushing, then save the rest for the pan sauce.
• Brush and rest: During the last 20 minutes of roasting, brush the pork with the 1/2 cup glaze every 5 to 7 minutes. Then move it to a cutting board to rest for 10 to 15 minutes so the juices settle.
• Make the pan sauce: Remove the thyme sprigs, set the skillet over medium heat and pour in the reserved glaze. Simmer for 1 to 2 minutes until slightly reduced, then whisk in 2 tablespoons salted butter and 1 teaspoon apple cider vinegar.
• Blend and serve: Pour the sauce into a blender and puree until smooth. Slice the pork and serve it with the sauce on the side.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, Vitamix E310 blender, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a pork tenderloin instead of a pork loin roast?

You can, but a tenderloin is much thinner and cooks far faster, so start checking the temperature after about 20 minutes. Pull it at 145°F, because it dries out quickly past that.

How do I store and reheat leftover pork roast?

Keep sliced pork and extra sauce in separate airtight containers in the fridge for up to 3 days. Warm the slices gently in a covered skillet with a spoonful of sauce, since high heat dries pork out.

Can I prep any of this before the dinner party?

You can rub the pork with the spices and keep it in the fridge until about an hour before roasting, then let it come to room temperature. The glaze and sliced onions can also be ready ahead, so only the roasting is left on the day.

What can I use if I don't have a cast-iron skillet?

A heavy oven-safe skillet or a small roasting pan works just as well. You'll just need to move the drippings to a saucepan to simmer the sauce on the stovetop.

What is the most common mistake with this pork roast?

Overcooking it is the big one, since pork loin is lean and turns dry fast. Trust a thermometer and pull the roast at 145°F, then let it rest before slicing.