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Prep Time
5 mins
Total Time
1 h
Serves 4


1/3 cup
orange juice, pulp-free
75 mL
1/3 cup
maple syrup
75 mL
2 tbsp
Dijon mustard
30 mL
1 tbsp
chopped fresh rosemary
15 mL
1 lb
boneless pork loin rib roast, about 2-1/2 in./6 cm thick
500 g
1 tbsp
vegetable oil
15 mL
1/2 tsp
each salt and pepper
2 mL


Step 1

Preheat barbecue to medium-high. Blend orange juice with maple syrup, mustard and rosemary.

Step 2

Brush roast with oil and sprinkle evenly with salt and pepper. Sear pork on the grill for 2 min. per side or until browned. Reduce grill heat to medium.

Step 3

Cook, with lid closed, turning and basting roast often with juice mixture, for 35 to 40 min., or until the internal temperature reaches 155°F (68°C) on an instant-read thermometer. (Don’t overcook as roast can dry out.) Tent the roast with foil and rest for 5 min. before slicing. The roast will continue to cook as it rests, coming up to 160°F (71°C).

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of recipe):
13 g
Saturated Fat:
4 g
22 g
80 mg
28 g
470 mg
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