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Orange-Glazed Pork Roast

Orange-Glazed Pork Roast

YIELD: Makes 12 servings

INGREDIENTS

1 (6 lbs.) - bone-in pork loin roast

1 T - dry mustard

salt

pepper, freshly ground

3 oz. - frozen orange juice concentrate, thawed

1/2 cup - honey

2 T - steak sauce

1 - orange, sliced, optional

DIRECTIONS

Rub dry mustard into roast and sprinkle with salt and pepper.

Make a drip pan of aluminum foil about 1 1/2 inches deep and extending about 3 inches on each side of roast; place under roast.

Insert meat thermometer into thickest part of roast. Roast for 2 to 2 1/2 hours or until meat thermometer registers 150°F.

Combine orange juice concentrate, honey and steak sauce in a small saucepan. Heat until bubbly and brush on roast.

Roast an additional 20 minutes or until meat thermometer registers 160°F, basting often with sauce.

Let roast stand for 10-15 minutes before carving to allow juices to set. Garnish with orange slices, if desired.