Orange-Ginger Pork Roast



10 servings



4 lbs. boneless pork loin roast
1 tsp. salt
1/2 tsp. white pepper
1/2 tsp. ground ginger
1 tsp. dried mustard


1 cup orange marmalade
1/4 cup light corn syrup
2 tbsp. lemon juice
1/2 tsp. dry mustard
1/2 tsp. ground ginger


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.

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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