Orange-Glazed Pork Roast

By S. Danford

Ingredients

• 1 (3 lb) boneless pork loin roast
• Vegetable cooking spray
• 1 1/2 t coarsely ground pepper
• 1/2 t salt
• 1 cup orange marmalade
• 2 T creole mustard
• 2 t fresh or dried rosemary
• 2 T flour
• 1 (14.5 oz) can chicken broth
• Garnish: fresh rosemary sprigs

Preparation

Step 1

Preheat oven to 375
Place roast on a rack coated with cooking spray in a shallow roasting pan lined with foil.
Rub roast with salt and pepper.
Heat marmalade in a microwave-safe bowl at high for 10 seconds or until melted.
Add mustard and rosemary, stirring until blended.
Brush mixture over roast.
Bake for 1 hour or until a meat thermometer inserted into the thickest part registers 155.
Cover with foil and let stand 10 minutes.
Remove roast from pan and cut into slices. Cover and keep warm.
Sprinkle roasting pan with flour and place onto stove.
Cook over mes heat 1 min, whisking constantly.
Add broth and cook 5 more min whisking constantly or until mixture thickens.
Serve with sliced pork over onion rice pilaf.
Garnish