Friday, January 18, 2008

Orange-Glazed Pork Loin

Orange-Glazed Pork Loin

1 teaspoon salt
1 garlic clove, minced
1/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 rolled boneless pork loin roast
(about 5 pounds)

1/4 cup packed brown sugar
1 tablespoon cornstarch
1 cup orange juice
1/3 cup water
1 tablespoon Dijon mustard

Combine the salt, garlic, thyme, ginger and pepper; rub over entire roast. Place roast with fat side up on a rack in a shallow roasting pan. Bake, uncovered at 350* for 2 hours. Meanwhile, in a saucepan, combine brown sugar and cornstarch. Stir in the remaining glaze ingredients until smooth. Bring to a boil; cook and stir for 2 minutes. Brush some of the glaze over roast. Bake 1 hour longer or until a meat thermometer reads 160*, brushing occasionally with glaze. Let stand for 10 minutes before slicing; serve with remaining glaze.

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