Orange-Glazed Pork Loin
|Sage||1 Teaspoon, ground or rubbed|
|Rolled boneless pork loin||5 Pound (1 Unit)|
|Orange marmalade||24 Ounce (2 Jars)|
|Dijon mustard||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1⁄4 Cup (4 tbs)|
|Ground ginger||1 Teaspoon|
|Garlic clove||4 Large, minced|
Blend together the thyme, salt, sage, allspice and pepper.
Rub the thyme mixture evenly over the pork loin.
Wrap in foil and let stand in the refrigerator for at least 1 hour, up to 12 hours.
Unwrap the pork and place fat side up in a 10xl3 roasting pan.
Bake, uncovered, at 325 degrees for 1 hour.
Combine the marmalade, mustard, Worcestershire sauce, ginger and garlic in a small saucepan over medium heat;bring to a boil.
Remove from heat.
Baste the pork loin with half the marmalade mixture.
Cover the pan and return the loin to the oven to bake for 30 minutes longer to 160 degrees on a meat thermometer in the thickest part of the loin.
Serve, sliced, with the remaining marmalade mixture on the side.