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Yields:
6 - 8 serving(s)
Prep Time:
35 mins
Total Time:
2 hrs 35 mins
If you’re looking for a bold, beautiful centerpiece for a dinner party or holiday gathering, this chipotle-orange pork roast is an absolute showstopper. It’s everything I love in a hearty roasted pork loin—tender, juicy meat paired with big, bright flavors—and it’s surprisingly easy to pull off! The pork is rubbed with a smoky, garlicky spice blend, then roasted over a bed of sweet onions and thyme until perfectly golden.
But the real magic happens with the chipotle-orange glaze. It’s sweet, tangy, smoky, and lightly spicy, thanks to fresh orange juice, honey, and chipotle chiles in adobo. As the pork roasts, you brush on layer after layer of this gorgeous glaze, letting it caramelize into a shiny, flavorful crust. The remaining glaze becomes a silky pan sauce that’s so good you’ll want to drizzle it over everything on your plate.
This dish is perfect for Sunday dinners, holiday meals, or entertaining guests. It slices beautifully, looks stunning on a platter, and pairs wonderfully with mashed potatoes, garlicky green beans, or a baked sweet potato. It’s sweet, smoky, savory perfection!
What cut of pork works best for this chipotle-orange pork roast?
A 3- to 3½-pound boneless pork loin roast is ideal. It stays tender and juicy, and its mild flavor pairs perfectly with the spicy-sweet glaze.
Can you make the glaze ahead of time?
Absolutely! You can mix the glaze ingredients up to 2 days ahead and store it in the refrigerator. Give it a stir before brushing it onto the pork.
How spicy is this chipotle-orange pork roast?
The heat level is mild to medium. Chipotle chiles add smoky warmth rather than intense spice. For less heat, reduce the amount of chipotles; for more, add an extra spoonful of adobo sauce.
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Ingredients
for the pork:
- 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
for the glaze:
- 1 cup fresh orange juice
- 1/4 cup 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 garlic cloves, minced
- 2 Tbsp. salted butter
- 1 tsp. apple cider vinegar
Directions
- Step 1Prepare the pork: Whisk together the salt, pepper, paprika, cumin, garlic and 2 tablespoons of the olive oil in a small bowl. Pat the pork dry, then rub all over with the spice mixture to coat. Let sit until the pork comes to room temperature, at least 30 minutes and up to 1 hour.
- Step 2Preheat the oven to 425˚F. Toss the onion and thyme sprigs with the remaining 1 tablespoon olive oil in a large cast-iron skillet. Pile the onion in the center of the skillet and place the pork loin on top, fat-side up. Roast until golden brown and a thermometer inserted into the center registers 145˚F, 50 to 60 minutes.
- Step 3While the pork roasts, make the glaze: Whisk together the orange juice, honey, chipotles, adobo sauce, olive oil, thyme, salt and garlic in a small bowl. Remove ½ cup to another small bowl for brushing, reserving the rest for the pan sauce.
- Step 4During the last 20 minutes of roasting, brush the pork with the ½ cup glaze, brushing every 5 to 7 minutes. Transfer the pork to a cutting board to rest for 10 to 15 minutes.
- Step 5Remove the thyme sprigs, then place the skillet over medium heat. Add the reserved glaze and bring to a simmer; cook until slightly reduced, 1 to 2 minutes. Whisk in the butter and vinegar. Transfer the sauce to a blender and puree until smooth.
- Step 6Slice the pork and serve with the sauce.
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