Orange-Flavored Pork Roast
Ingredients
- 1 C. orange juice
- Salt and freshly ground pepper to taste
- 1 close garlic, crushed
- 1/2 tsp. dried rosemary
- 1 tsp. finely grated orange peel
- 3 lb. boned and rolled pork loin
- 1-2 C. Madeira wine
- 1 orange, peeled and cut into thin slices for garnish
Directions
Combine the orange juice, salt, pepper, garlic, rosemary, and orange peel in a bowl. Set the pork loin in a roasting pan and pour the mixture over the loin. Let the pork marinate for 2 hours. Preheat the oven to 350 degrees. Roast for 2 hours 15 minutes or 45 minutes per lb. After 1/2 hour of cooking, pour 1 C. Madeira over the pork, and baste the meat with the pan juices every 20 to 30 minutes. After 1 hour, make a loose foil tent to cover the meat, and continue roasting, covered, basting until done. It may be necessary to add additional 1/2-1 C. of Madeira to the pan if you find the juices drying up. Remove the roasted loin to a platter and let sit for 10 minutes before carving. Pour the pan juices over all, and serve garnished with orange slices.
Yield: 6 servings
Angelique
