Roast Pork with orange sauce

Peggy Lampman | Contributor

I'm not one of those leftover-fearful people. In fact, I make many dinners with the express purpose of reconstituting leftovers for a delicious meal the following day. Leftover pork roast will be perfect for the stir-fry I have in mind for tomorrow.

Roasting lean pork roast or pork tenderloins, which often go on sale, are incredibly easy and versatile. I've also frozen the raw meat, thawed, then roasted with very good results. In a previous dinnerFeed I made a Pork Roast with Rosemary and Garlic, requiring even less effort than the easy recipe below.

Don't hesitate to substitute another fruit marmalade, preserve, chutney, maple syrup or honey for the orange marmalade. Roasted or smashed sweet potatoes and barley would be deliciously healthy accompaniments to this roast.

Yield: 6-8 servings Active Time: 5 minutes Roast Time: 45-60 minutes Cost: apx. $13.00

Ingredients

1 tablespoon grated ginger Juice from 1 orange 2 tablespoons soy sauce 1 teaspoon minced garlic 3/4 cup orange marmalade 1, 2 1/2 pound boneless pork loin roast Flat Italian parsley, optional garnish

Directions

1. Preheat oven to 375Ëš. 2. Combine ginger, juice from orange, soy sauce, garlic and orange marmalade. Brush mixture over pork. Liberally season pork with freshly ground pepper. Allow to rest, at room temperature, 30 minutes. 3. Place pork, fat side down, on a lightly greased broiler pan or roasting rack. Roast pork 30 minutes then turn roast fat side up. Baste with pan juices. Roast an additional 30 minutes or until a thermometer inserted into center of pork registers 155Ëš, taking care not to overcook. 4. Remove from oven and let rest 10 minutes. Serve with accumulated pan juices and garnished with Italian parsley, if desired.