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1
3-4 lb. center cut pork loin roast from Woudstra's Meat Market
(any size will work - adjust cooking time) Preheat oven to 400. Combine all the ingredients except the pork in a small bowl and stir to mix. Sprinkle the pork with additional salt and freshly ground pepper on both sides and brush the bottom of the roast with the marmalade mixture. Place the roast on a rack in a shallow roasting pan sprayed with cooking spray. Place fat side up and brush or spoon on more of the marmalade sauce to completely cover the top. Insert a meat thermometer in the center of the meat and bake at 400 for 10 minutes and then turn the oven down to 350. (Do not take the pork out of the oven.) Continue roasting for 45 minutes to 1 hour basting with more sauce after about 20 minutes. When the meat thermometer reaches 150 to 155, remove the roast and cover with a loose tent of foil and let rest for 10 - 15 minutes before slicing. During this time the internal temperature will raise another 5 - 10 degrees. Slice and serve. I like to make a second batch of marmalade sauce, heat it in a small pan for 10 - 15 minutes to serve alongside the meat. Don Vander Wel gave me this recipe and he prepares it on the grill over indirect heat. It is delicious either way. GRILLING INSTRUCTIONS ? Prepare the meat with salt, pepper and brush with glaze. Preheat your grill for indirect cooking. (Turn on 1 or 2 burners, depending on your grill, but leave the third on off and place the meat close to the heat, but on the portion of the grill with no heat. Insert a meat thermometer (or use and instant read thermometer) and cook on a covered grill, turning and basting with the sauce every 10 - 15 minutes until the meat reaches 150 to 155. Just before removing from grill, baste with the last of the sauce. Follow tenting directions above, slice and serve. Make an extra batch of sauce, if you desire, for serving.
Kerry Nieuwenhuis |
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