- 3 pounds (1.5 k) boneless, skinless pork loin roast
- vegetable cooking spray
- 1 1/2 tsp coarsely ground black pepper
- 1/2 tsp fine sea salt
- 1 cup (325g) orange marmalade (Use any good quality marmalade. I like the thick cut.)
- 2 TBS grainy Dijon mustard (You could use smooth, but the grainy adds a lovely texture.)
- 2 tsp fresh or dried rosemary leaves (I used dry as that is all I had. Rub it with your fingertips to release the oils. If using dry, make sure it is well within the date.)
- 2 TBS plain flour (all purpose)
- 2 cups (480ml) chicken broth (I use reconstituted Better Than Boullion stock paste)
- Preheat the oven to 190*C/375*F/ gas mark 5. Spray a roasting rack with the vegetable cooking spray and place it into a roasting tin which you have lined with aluminum foil. (DO NOT SKIP THIS STEP, you will regret it.)
- Place the marmalade into a small saucepan along with the Dijon mustard. Whisk together over medium heat until the marmalade has melted and everything is well combined. Stir in the rosemary. (I use a small wire whisk. I rub the rosemary between my fingertips to release any oils.)
- Season the pork roast all over with the salt and black pepper. Place onto the rack in the roasting tin. (Be generous. Much of the seasoning will melt off.)
- Brush it all over with the melted marmalade mixture. (If desired you can save some to brush it with periodically during the last part of the roasting period.)
- Roast for 1 hour, or until a thermometer inserted into the roast registers 65*C/155*F when inserted into the thickest part of the roast.
- Cover with foil and let stand for 10 minutes before lifting off onto a serving plate. (This helps the meat to relax and any juices to be reabsorbed into the meat.)
- Add a bit of water to the roasting pan and scrape up any juices. Strain into a saucepan.
- Shake some of the chicken stock together with the flour. Add the remainder to the juices in the saucepan. Bring to a simmer.
- Whisk in the flour and stock mixture, whisking constantly.
- Bring to the boil, whisking, then reduce to a simmer. Cook for five minutes to cook out the flour taste. Taste and adjust seasoning as necessary.
- Serve the roast cut into slices along with your favorite vegetables on the side and some of that delicious gravy spooned over top.
Orange Glazed Pork Roast
Tender and succulent Pork Loin Roasted with a tangy Marmalade, grainy mustard and Rosemary Glaze! A wonderful joint to serve for a holiday meal or for entertaining!
Ingredients
- 3 pounds (1.5 k) boneless, skinless pork loin roast
- vegetable cooking spray
- 1 1/2 tsp coarsely ground black pepper
- 1/2 tsp fine sea salt
- 1 cup (325g) orange marmalade
- 2 TBS grainy Dijon mustard
- 2 tsp fresh or dried rosemary leaves
- 2 TBS plain flour (all purpose)
- 2 cups (480ml) chicken broth
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Spray a roasting rack with the vegetable cooking spray and place it into a roasting tin which you have lined with aluminum foil.
- Place the marmalade into a small saucepan along with the Dijon mustard. Whisk together over medium heat until the marmalade has melted and everything is well combined. Stir in the rosemary.
- Season the pork roast all over with the salt and black pepper. Place onto the rack in the roasting tin.
- Brush it all over with the melted marmalade mixture.
- Roast for 1 hour, or until a thermometer inserted into the roast registers 65*C/155*F when inserted into the thickest part of the roast.
- Cover with foil and let stand for 10 minutes before lifting off onto a serving plate.
- Add a bit of water to the roasting pan and scrape up any juices. Strain into a saucepan.
- Shake some of the chicken stock together with the flour. Add the remainder to the juices in the saucepan. Bring to a simmer.
- Whisk in the flour and stock mixture, whisking constantly.
- Bring to the boil, whisking, then reduce to a simmer. Cook for five minutes to cook out the flour taste. Taste and adjust seasoning as necessary.
- Serve the roast cut into slices along with your favorite vegetables on the side and some of that delicious gravy spooned over top.
Did you make this recipe?
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
With last Saturday being just prior to Thanksgiving I baked a ham for the family to enjoy. My sister was going to be cooking a turkey dinner on the Sunday, so I wanted to give her a day off ahead of the big day to just relax and let someone else do the cooking. Nobody was complaining!
In any case, I ended up with a quantity of leftover baked ham to use up. I did give my sister a goodly amount to take home, and I also took some over to my next-door neighbor, but I still had a fair bit to use up myself.
- 3/4-pound (340g) russet potatoes, peeled and cut into 1/2 inch cubes
- 4 ounces (115g) baked ham, diced
- 1/2 medium onion, peeled and diced
- 1 TBS honey mustard, divided
- 2 large eggs
- salt and black pepper to taste
- 1 TBS ghee or cooking oil
- Heat half of the ghee/oil in a skillet over medium high heat. Add the ham and onion. (I used ghee because I have it. I make my own ghee. It is relatively simple to make.)
- Cook, stirring frequently, until they begin to caramelize. Stir in1/2 TBS of honey mustard. Cook for about a minute longer and then scrape into a bowl. Set aside. (No need to keep warm as you will be reheating it briefly with the potatoes.)
- Heat the remaining ghee/oil in the skillet. Add the potatoes. Season lightly. Toss to coat in the fat. Cover and cook over medium heat until almost cooked through, about 8 minutes or so. (They should be al dente and just starting to brown.)
- Uncover and continue to cook until they are fork tender and golden brown. Stir in the remaining mustard.
- Preheat the oven to 400*F/200*C. gas mark 6. Have ready a 1qt (1-litre) baking dish.
- Add the ham and onions back to the skillet and heat through. Spoon into a baking dish. Make two hollows in the potato mixture and crack an egg into each. (I used the back of a spoon to make two shallow hollows, just the right size to hold each egg.)
- Roast in the preheated oven for 10 to 15 minutes, or until the eggs are done to your preference. (It is really hard to tell when they are done but still soft. They seem jiggly all the way through. You can prick with a toothpick to check on the yolks.)
- Serve immediately.

Ham, Egg & Potato Bake
Onions, potatoes and ham, browned to caramelized perfection, seasoned with some honey mustard and then baked with eggs. The perfect weekend breakfast, or a simple weeknight supper. Cook times are subjected and vary according to your own preferences.
Ingredients
- 3/4-pound (340g) russet potatoes, peeled and cut into 1/2 inch cubes
- 4 ounces (115g) baked ham, diced
- 1/2 medium onion, peeled and diced
- 1 TBS honey mustard, divided
- 2 large eggs
- salt and black pepper to taste
- 1 TBS ghee or cooking oil
Instructions
- Heat half of the ghee/oil in a skillet over medium high heat. Add the ham and onion.
- Cook, stirring frequently, until they begin to caramelize. Stir in1/2 TBS of honey mustard. Cook for about a minute longer and then scrape into a bowl. Set aside.
- Heat the remaining ghee in the skillet. Add the potatoes. Season lightly. Toss to coat in the fat. Cover and cook over medium heat until almost cooked through, about 8 minutes or so.
- Uncover and continue to cook until they are fork tender and golden brown. Stir in the remaining mustard.
- Preheat the oven to 400*F/200*C. gas mark 6. Have ready a 1qt (1-litre) baking dish.
- Add the ham and onions back to the skillet and heat through. Spoon into a baking dish. Make two hollows in the potato mixture and crack an egg into each.
- Roast in the preheated oven for 10 to 15 minutes, or until the eggs are done to your preference.
- Serve immediately.
Did you make this recipe?
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
- 1 TBS light olive oil
- 4 boneless, skinless chicken thighs
- 1/2 tsp either dried rosemary or thyme
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- salt and ground white pepper to taste
- 2 cloves garlic, peeled and minced
- 1/2 cup (120ml) fresh apple cider (not vinegar)
- 1/2 TBS Dijon mustard
- 1 fresh sprig of either rosemary or thyme
- 1 TBS butter
- chopped fresh parsley to serve
- Whisk the dried thyme or rosemary, onion powder, garlic powder, paprika, salt and white pepper together in a small bowl. (This will be your seasoning mix.)
- Pat your chicken thighs dry with some paper kitchen towels and then rub them all over with the seasoning mixture. (This step helps them to brown nicer and prevents too much splattering. It also helps the seasoning to adhere to the chicken.)
- Heat the oil in a heavy bottomed skillet over medium heat. (A heavy bottom on your skillet will conduct the heat better and more evenly.)
- Once hot, add the chicken thighs and sauté for 5 minutes. Flip over and cook for an additional 5 to 6 minutes. Internal temperature should read 165*F/74*C. (The juices should run clear and not be pink in the least.)
- Remove the chicken to a plate and keep warm. (Tent with foil to hold in the heat.)
- Add the fresh garlic to the skillet and cook for about 30 seconds until quite fragrant. Do not brown. (Browned garlic can be bitter.)
- Add the cider slowly and whisk in the Dijon mustard. Add the sprig of fresh herbs. (I use a small wire whisk.)
- Cook, without disturbing, for a further 6 to 8 minutes to reduce the sauce by half. Whisk in the butter slowly to melt. (The butter will create a rich emulsion that is silky and delicious.)
- Return the chicken thighs to the skillet to heat through for a further 2 minutes. Sprinkle with parsley and serve.

Cider Glazed Chicken Thighs
Boneless, skinless chicken thighs, sauteed in a savory blend of spices and herbs, then glazed with a delicious apple cider & Dijon reduction. Quick, easy delicious!
Ingredients
- 1 TBS light olive oil
- 4 boneless, skinless chicken thighs
- 1/2 tsp either dried rosemary or thyme
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- salt and ground white pepper to taste
- 2 cloves garlic, peeled and minced
- 1/2 cup (120ml) fresh apple cider (not vinegar)
- 1/2 TBS Dijon mustard
- 1 fresh sprig of either rosemary or thyme
- 1 TBS butter
- chopped fresh parsley to serve
Instructions
- Whisk the dried thyme or rosemary, onion powder, garlic powder, paprika, salt and white pepper together in a small bowl.
- Pat your chicken thighs dry with some paper kitchen towels and then rub them all over with the seasoning mixture.
- Heat the oil in a heavy bottomed skillet over medium heat.
- Once hot, add the chicken thighs and sauté for 5 minutes. Flip over and cook for an additional 5 to 6 minutes. Internal temperature should read 165*F/74*C.
- Remove the chicken to a plate and keep warm.
- Add the fresh garlic to the skillet and cook for about 30 seconds until quite fragrant. Do not brown.
- Add the cider slowly and whisk in the Dijon mustard. Add the sprig of fresh herbs.
- Cook, without disturbing, for a further 6 to 8 minutes to reduce the sauce by half. Whisk in the butter slowly to melt.
- Return the chicken thighs to the skillet to heat through for a further 2 minutes. Sprinkle with parsley and serve.
Did you make this recipe?
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Social Icons