Light Glazed Pork Roast

• 1 boneless pork loin roast (4 pounds), trimmed
• 1 tablespoon olive oil
• 1 tablespoon butter, melted
• 2/3 cup thawed orange juice concentrate
• 1/3 cup water
• 3 garlic cloves, minced
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 cup packed brown sugar
• 2 tablespoons balsamic vinegar
• 1 tablespoon thawed orange juice concentrate
• 1 garlic clove, minced
• 1 can (11 ounces) mandarin oranges, drained, optional

1. Cut roast in half. In a large skillet, brown roast in oil and butter on all sides.
2. Transfer to a 5-qt. slow cooker. Add the orange juice concentrate, water, garlic, salt and pepper. Cover and cook on low for 4-6 hours or until meat is tender.
3. For glaze, in a small saucepan, combine the brown sugar, vinegar, orange juice concentrate and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced to about 1/4 cup. Brush over roast. Garnish with oranges if desired.

pork loin, olive oil, butter, orange juice, water, garlic, salt, pepper, brown sugar, balsamic vinegar, orange juice, garlic, mandarin oranges

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