Orange-Glazed Pork Roast

Submitted By: Marcella Spence

Ingredients

• 1/4 cup frozen orange juice concentrate, thawed
• 1/4 cup honey
• 1 1/2 teaspoons ginger
• 4- to 5-pound boneless pork loin roast (double loin, rolled, tied)
• Orange and lime slices, fresh pineapple spears, and watercress, optional

Instructions

Combine orange juice concentrate, honey and 1/2 teaspoon ginger. Bring to a boil for one minute. Cool slightly; set aside.

Rub surface of meat with the remaining ginger. Place roast in a 12-inch Dutch oven and insert a meat thermometer in the thickest part of roast. Cook over a 350º charcoal fire for about 21/2 hours or until thermometer registers 170º. Brush reserved sauce over meat several times during the last 30 minutes. Let roast stand 15 minutes before slicing. Garnish, if desired, with fruit slices and/or watercress.
Note: To heat a Dutch oven to 350°, place eight to 10 coals under the oven and 13 on the lid. Start another source of coals to replace those that burn out.
Yield: Eight to 10 servings.