Orange Glazed Pork Loin

• 1/2 tsp. salt
• 1/2 tsp. thyme, dried (or 1 Tbsp. fresh)
• 1/2 tsp. ginger, ground
• 1/2 tsp. black pepper
• 1 5-lb. pork rolled loin roast, boneless
• 3 cloves garlic, each cut into 4 pieces
• 1 Tbsp. flour
• 2 Tbsp. cornstarch
• 1 c. sugar
• 1 1/4 c. orange juice
• 1/2 c. water
• 1/3 c. lemon juice
• 2 Tbsp. mustard
• 1 Tbsp. soy sauce
• 2 tsp. orange rinds, grated

1. Use a roast tied with string instead of a stocking.
2. Roast is best if seasoned the day before.
3. Sauce can be made the day before too.
4. Preheat the oven to 325 degrees.
5. Combine the salt, thyme, ginger, and pepper in small bowl.
6. With sharp knife, make slits in roast and insert a slice of garlic and some of the spice mixture into each.
7. Rub the roast with remaining spice mixture.
8. Insert meat thermometer.
9. Place roast, uncovered, in a roasting pan and bake for a total of 3 hours.
10. Meanwhile, in a medium saucepan, combine the flour, cornstarch, and sugar.
11. Add orange juice gradually, then the remaining ingredients.
12. Cook over medium heat and whisk about 3 to 5 minutes, until smooth and thick.
13. After the pork has roasted for 2 hours, brush the roast frequently with the glaze. (I put a little sauce in a separate bowl to use as glaze so the meat won't contaminate the rest of the sauce.)
14. Continue roasting and basting for another hour, or until the meat thermometer registers 170 degrees.
15. Heat remaining glaze and serve as a sauce with the sliced pork.
16. Makes 10 servings.

salt, thyme, ginger, black pepper, garlic, flour, cornstarch, sugar, orange juice, water, lemon juice, mustard, soy sauce, orange rinds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23067 (may not work)