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Ingredients
- 1 boneless pork loin roast( this one was 3 1/4 pounds, but there are larger ones)
- 2 cloves garlic, finely minced
- 1 1/2 tsp. thyme leaves (I used frozen thyme from my garden)
- 1 tsp. sea salt
- 1/4 tsp. black pepper
- 1/2 tsp. ground ginger
- ORANGE GLAZE
- 1/4 cup packed light brown sugar
- 1 tablespoon cornstarch
- 1 cup orange juice
- 1/3 cup water
- 1 tablespoon Dijon mustard
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 463g | |
| Calories 447 | |
| Calories from Fat 44 | 10% |
| Total Fat 4.96g | 6% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 2549mg | 106% |
| Potassium 793mg | 23% |
| Total Carbs 91.51g | 24% |
| Dietary Fiber 2.0g | 7% |
| Sugars 74.43g | 50% |
| Protein 11.62g | 19% |
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%3C/p%3E%3Cp%3EPreheat%20the%20oven%20to%20350%20degrees.%20Combine%20the%20minced%20garlic,%20thyme,%20ginger,%20salt%20and%20pepper%20and%20sprinkle%20over%20all%20sides%20of%20the%20pork%20loin.%20Place%20roast%20fat%20side%20up%20on%20a%20rack%20in%20a%20shallow%20roasting%20pan.%20Bake%20uncovered%20for%20about%201%20hour%20for%20a%203-%203%201/2%20pound%20roast,%20before%20adding%20the%20glaze.%20Meanwhile,%20make%20the%20Orange%20Glaze.%3C/p%3E%3Cp%3EIn%20a%20sauce%20pan,%20combine%20the%20brown%20sugar,%20and%20cornstarch.%20Stir%20in%20the%20rest%20of%20glaze%20ingredients%20until%20smooth.%20Bring%20to%20a%20boil%20and%20cook%20for%20about%202%20minutes%20while%20continuing%20to%20stir.%20Remove%20from%20heat.%20Separate%20some%20of%20the%20glaze%20into%20a%20small%20bowl%20for%20using%20to%20brush%20on%20the%20roast.%3C/p%3E%3Cp%3ENow,%20back%20to%20the%20roast.%20Remove%20the%20roast%20from%20the%20oven%20and%20brush%20with%20some%20of%20the%20glaze%20and%20place%20pork%20loin%20back%20into%20the%20oven.%20My%203%201/4%20pound%20roast%20baked%20for%20about%20another%20hour,%20bring%20the%20total%20roasting%20time%20to%202%20hours.%20I%20brushed%20the%20roast%20with%20the%20orange%20glaze%203%20times%20during%20the%20last%20hour%20of%20cooking.%20Place%20a%20meat%20thermometer%20into%20the%20roast.%20It%20should%20reach%20160%20degrees%20to%20be%20done.%20I%20let%20mine%20reach%20165.%20Roasting%20too%20long%20though%20will%20give%20you%20dry%20meat.%20When%20done%20remove%20the%20roast%20from%20oven%20and%20loosely%20tent%20with%20foil%20to%20keep%20warm%20for%20about%2010-15%20minutes.%20It%20is%20important%20to%20let%20the%20meat%20rest%20so%20to%20let%20the%20juices%20settle%20in%20the%20meat.%20Slice%20pork%20loin%20and%20serve%20with%20the%20orange%20glaze%20on%20the%20side.%20I%20served%20this%20roast%20with%20the%20Smashed%20Yukon%20Gold%20Potatoes%20with%20Herbs,%20Green%20Beans%20Almondine,%20and%20rolls.%20Enjoy!%3C/p%3E%3Cp%3ENOTE:%20If%20roasting%20a%205%20pound%20or%20larger%20pork%20loin,%20let%20it%20cook%20for%202%20hours%20before%20brushing%20it%20with%20the%20Orange%20Glaze.%20This%20will%20give%20the%20roast%20time%20to%20get%20a%20nice%20crust%20so%20to%20seal%20in%20the%20juices.%20Also,%20different%20ovens%20vary,%20so%20using%20the%20meat%20thermometer%20is%20important.%20Have%20a%20great%20day!%3C/p%3E){kind=link}