Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

Orange-Glazed Pork Loin




Source of Recipe


Cooking from Quilt Country by Marcia Adams


Recipe Introduction


Shared by Gail Prather~Geeprather@aol.com


List of Ingredients




1/2 tsp salt
1/2 tsp dried thyme, or 1 Tbsp fresh (optional)
1/2 tsp ground ginger
1/2 tsp black pepper
1 5 pound pork loin, lean, boneless (roast) rolled and tied
3 large garlic cloves, each sliced into 4 pieces
1 Tbsp all-purpose flour
2 Tbsp cornstarch
1 cup sugar
1 1/4 cups orange juice
1/2 cup water
1/4 cup lemon juice
2 Tbsp mustard
1 Tbsp soy sauce
1 tsp grated orange rind

Recipe



Preheat the oven to 325º F. Combine the salt, thyme, ginger, and pepper in a small bowl. With a sharp knife, make 12 slits in the roast, and insert a slice of garlic and some of the spice mixture into each. Rub the roast with any leftover spice mixture. Insert a meat thermometer. Place the roast, uncovered, in a roasting pan and bake for a total of 3 hours. Meanwhile, in a medium saucepan, combine the flour, cornstarch, and sugar. Add the orange juice gradually, then the remaining ingredients. Cook over medium heat and whisk about 3 to 5 minutes, until smooth and thick. After the pork has roasted for 2 hours, brush the roast frequently with the glaze. Continue roasting and basting for another hour, or until the meat thermometer registers 170ºF. Heat the remaining glaze and serve as a sauce with the sliced pork. Yield: 10-12 servings.