INGREDIENTS
4-5 pound loin of pork
1 clove garlic, peeled and slivered
Rosemary, salt, freshly ground pepper
Glaze:
2 tablespoons French mustard
1 tablespoon brown sugar
2 heaping tablespoons orange marmalade
½ cup Hale orange juice
Sauce:
¼ cup dry white wine
2 tablespoons Curacao
2 oranges, sectioned (or sliced thin)
Minced parsley
PREPARATION
Insert garlic slivers into meat, then rub meat all over with generous mix of rosemary, salt, and pepper. Roast, uncovered, in 325 degree oven for 35 minutes per pound. 30 minutes before the loin is done, pour over mix of mustard, marmalade, brown sugar, and ½ of orange juice. Baste 2 or 3 times while roasting. Place on warm platter and keep warm. Skim off excess fat from pan; add wine and remainder of orange juice, and Curacao. Bring to a boil and add oranges (to heat through only). Spoon some sauce over loin and serve remainder in gravy boat. Arrange some orange slices around the loin and sprinkle lightly with parsley.