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Orange-Glazed Pork Loin

Orange-Glazed Pork Loin
This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub and a glaze sparked with orange juice are also outstanding on pork chops.
12-16 ServingsPrep: 10 min. Bake: 3 hours + standing

Ingredients

  • 1 teaspoon salt
  • 1 garlic clove, minced
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1 boneless whole pork loin roast (5 pounds)
  • GLAZE:
  • 1/4 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1 cup orange juice
  • 1/3 cup water
  • 1 tablespoon Dijon mustard

Directions

  • 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. Yield: 12-16 servings.
© Taste of Home 2013

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Orange-Glazed Pork Loin (continued)

Nutrition Facts: 1 serving (6 ounces) equals 199 calories, 7 g fat (2 g saturated fat), 70 mg cholesterol, 213 mg sodium, 6 g carbohydrate, trace fiber, 27 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013