Bavarian Pork Roast

Bavarian Pork Roast
The glaze that accompanies this Roast is also delicious with pork chops or chicken.
  • 1 pork loin roast (about 2.5 kg/5Ibs.)
  • Salt and pepper
  • 250 mL (1 cup) orange juice
  • 75 mL (1/3 cup) water
  • 50 mL (1/4 cup) firmly packed brown sugar
  • 15 mL (1 tbsp.) French’s Deli Mustard
  • 15 mL (1 tbsp.) cornstarch
  • 10 mL (2 tsp.) soya sauce
  • 5 mL (1 tsp.) finely grated orange rind
  • 2 mL (1/z tsp.) thyme
  • 1 mL (1/4 tsp.) ground ginger
  • 1 clove garlic finely minced
  1. Season pork with salt and pepper.
  2. Place on rack in roasting pan; roast at 160°C (325' F) for 2 hours.
  3. Combine remaining ingredients in small saucepan; heat stirring constantly until mixture thickens and bubbles. Brush over pork.
  4. Continue roasting, brushing occasionally with glaze until meat thermometer reads 80°C (170°F) .or about 1 hour longer.
  5. Heat remaining glaze; serve as sauce with sliced pork.


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