Meat
and Poultry:
Orange
Ginger Pork Loin Roast
from
Dining
by Design
Stylish
Recipes � Savory Settings
INGREDIENTS:
3/4
teaspoon dried rosemary
1/2
teaspoon ground ginger
1/2
teaspoon dried sage
1/2
teaspoon salt
1/4
teaspoon pepper
1
teaspoon sugar
2
pounds pork loin roast
1/4
to 1/2 cup white wine or water
2
Tablespoons orange marmalade
2
teaspoons Dijon mustard
1/2
cup chicken broth
1-1/4
teaspoons cornstarch
2
teaspoons cold water
TO
PREPARE:
Combine
the rosemary, ginger, sage, salt, pepper and sugar in a small bowl.
Run over the pork. Place in a roasting pan. Roast, uncovered,
for 20 minutes.
Pour
in the wine; the amount will vary depending on the pan size. Form
a tent with foil; place over the pork. Roast for 10 minutes.
Combine
1 Tablespoon of the marmalade and 1 teaspoon of the mustard in a measuring
cup. Spread over the pork. Roast, uncovered, for 15 minutes
or until a meat thermometer registers at least 145 degrees. Remove
to a warm platter. Cover with foil to keep warm.
Place
the roasting pan over low heat on the stovetop. Stir in the remaining
1 Tablespoon marmalade, remaining 1 teaspoon mustard and the chicken broth.
Deglaze the pan. Bring to a boil, taking care to avoid burning.
Mix the cornstarch and 2 teaspoons cold water in a measuring cup.
Pour into the marmalade mixture. Slice the pork into 1/4 to 1/2-inch
slices. Spoon the sauce over the pork and serve. Serve with
yams and a green vegetable.
SERVINGS:
6
Copyright 1999 by The
Junior League of Pasadena, Inc. All rights reserved.
Visit The
Junior League of Pasadena web site (http://www.jrleaguepasadena.org)
to purchase copies of Dining by Design
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The Junior League of Pasadena,
Inc., is an organization of women committed to promoting voluntarism, developing
the potential of women, and improving the community through the effective
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