ROAST PORK AND ORANGE SAUCE

By Beverly_Stephenson

Ingredients

• 1 can (12 oz) frozen orange juice concentrate, thawed
• 2 cups water
• 1/2 cup packed brown sugar
• 2 tsp salt
• 1 tsp crushed dried marjoram leaves
• 1 tsp crushed dried rosemary leaves
• 1/2 tsp coarsely ground pepper
• 6 pound fresh pork sirloin roast, hipbone removed and backbone loosened
• 1/4 cup water
• 1 tbsp cornstarch

Preparation

Step 1

Mix all ingredients except port roast, ¼ cup water and the cornstarch; pour over pork.
Cover and refrigerate, turning pork occasionally, at least 8 hours.

Remove pork; reserve marinade. Tie pork with heavy string.
Insert spit rod lengthwise through center of pork; hold firmly in place with adjustable holding forks. Cover and cook pork on rotisserie about 4 inches from low heat until done and no longer pink in center (170’F), 2 ½ to 3 hours; brush pork 2 or 3 times with reserved marinade during last 30 minutes of cooking.

Stir ¼ cup water into cornstarch; stir in remaining marinade. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cut pork into serving pieces; serve marinade mixture with pork. Garnish with orange slices, spiced crabapple and parsley if desired.