Tangy Pork Loin Roast

• 1-1/2 teaspoons garlic powder
• 1-1/2 teaspoons ground mustard
• 1-1/2 teaspoons dried marjoram
• 1 teaspoon salt
• 1 bone-in pork loin roast (5 pounds)
• 1/2 cup unsweetened grapefruit juice
• 2 tablespoons brown sugar
• 1 tablespoon grated grapefruit zest
• 1/8 teaspoon ground mace
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• Dash pepper
• 1 medium grapefruit, peeled, sectioned and chopped

1. Combine garlic powder, mustard, marjoram and salt; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325u0b0 for 1-1/2 hours. Remove from the oven; drain. Combine grapefruit juice, brown sugar, grapefruit zest and mace; pour half over roast. Bake 30 minutes longer or until a thermometer reads 160u0b0, basting occasionally with remaining juice mixture. Remove roast to a serving platter and keep warm.
2. Stir drippings in pan to loosen brown bits; pour into a measuring cup. Skim off fat; reserve 2 tablespoons drippings. Add enough cold water to remaining drippings to measure 2 cups; set aside. Place flour in a saucepan; stir in reserved drippings until blended. Gradually stir in reserved liquid until smooth. Add salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add grapefruit. Serve with the roast.

garlic, ground mustard, marjoram, salt, loin roast, unsweetened grapefruit juice, brown sugar, grated grapefruit zest, ground mace, allpurpose, salt, pepper

Taken from www.tasteofhome.com/recipes/tangy-pork-loin-roast/ (may not work)