Ingredients
| 4 lbs. | boneless pork loin roast | | 1 tsp. | salt | | 1/2 tsp. | white pepper | | 1/2 tsp. | ground ginger | | 1 tsp. | dried mustard |
Glaze
| 1 cup | orange marmalade | | 1/4 cup | light corn syrup | | 2 tbsp. | lemon juice | | 1/2 tsp. | dry mustard | | 1/2 tsp. | ground ginger |
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Instructions
Combine dry mustard, salt, white pepper, and ground ginger; mix well and rub into roast. Place roast on rack in a shallow roasting pan. Insert meat thermometer so bulb is in center of thickest part of roast. Cook uncovered in a 325°F oven for 2 hours or until meat thermometer registers 170°F. Baste with glaze every 10 minutes during the last 30 minutes of cooking time. Let roast stand 10 minutes before carving to allow juices to set.
Glaze:
In a medium saucepan combine orange marmalade, corn syrup, lemon juice, dry mustard and ground ginger. Cook over medium heat for 5 minutes, stirring frequently.
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