Mandarin Orange Pork Roast



2 teaspoons dried rosemary, crushed

4 garlic cloves, minced

1 teaspoon pepper

1 bone-in pork loin roast (about 5 pounds)

1 can (11 ounces) mandarin oranges, drained


1/2 cup orange marmalade

6 tablespoons orange juice concentrate

1/4 cup soy sauce

1/4 cup ketchup

2 tablespoons honey

2-1/4 teaspoons ground mustard

1-1/2 teaspoons ground ginger

2 garlic cloves, minced



Combine rosemary, garlic and pepper; rub over roast. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours. (You can also cook the roast in a crock pot for several hours and place in the oven for the next and final step.) Arrange oranges over roast. Combine glaze ingredients; brush over roast. Bake 30 minutes longer or until a meat thermometer reads 160°-170°, brushing often with glaze. Let stand 10 minutes before slicing. Yield: 10-12 servings.