Here's what you need:
3 Lb. Pork Loin Roast
1 Tbs. Olive Oil
3 garlic cloves, peeled and cut in half
4 - 5 sprigs fresh Thyme
1 stem fresh Rosemary, 6" long
salt and pepper
1/2 cup orange marmalade
1/4 cup Dijon mustard
1 Tbs. fresh ginger grated
1 Tbs. Worcestershire sauce
Preheat oven to 375 degrees (or if you cooked the Roasted Red Potatoes, the oven is already on 375).
Liberally salt and pepper the roast on all sides. In a dutch oven (I usually use a 3 or 5 quart one - ovenproof) heat 1 Tbl. Olive oil over med-hi. When the oil is hot, sear the meat on all sides. Usually a couple of minutes on each side. The meat will release from the pan when it is ready to be turned otherwise it will stick and you'll feel like you're pulling against the pan.
Place the rosemary, thyme, and garlic in the pan around the roast (I cut the rosemary in half) and roast, uncovered, in the oven for 45 minutes. I put this on the shelf below the potatoes and roasted them at the same time.
While the meat is roasting put the orange glaze together. After 45 minutes baste the pork roast every 5 minutes with the orange glaze for the next 15 minutes or until done. Internal temperature should read 145-150 degrees. Let sit (tented with foil) for 15 FULL minutes for the juices to redistribute in the roast.
I had at least 1/3 of the glaze left over because I only had a 2-1/2 pound roast on hand so I put the leftover glaze in a pan and brought it to a boil on the stove and served it on the side as a sauce with the roast.
Serves 4 -6
Here's the handy printable - Orange Glazed Pork Roast