Orange-Glazed Pork Roast

• 1 (3 lb) boneless pork loin roast
• 1 12 teaspoons fresh coarse ground black pepper
• 12 teaspoon salt
• 1 cup orange marmalade
• 2 tablespoons creole mustard
• 2 teaspoons snipped fresh rosemary
• 2 tablespoons all-purpose flour
• 1 (14 1/2 ounce) can fat-free chicken broth
• fresh rosemary sprig

1. Place roast on a rack coated with nonstick cooking spray in an foil-lined shallow roasting pan.
2. Rub roast with pepper and salt.
3. Add marmalade to a microwave safe bowl; heat on HIGH for 10 seconds or until melted.
4. Add in mustard and rosemary; stir to blend.
5. Brush mixture over roast.
6. Bake in a 375 oven for 1 hour or until meat thermometer registers 155.
7. Cover with foil; let stand 10 minutes or until meat thermometer registers 160.
8. Remove roast from pan; cut into slices; cover and keep warm.
9. Sprinkle roasting pan with flour; place on cooktop and cook over medium heat for 1 minute, whisking constantly.
10. Add in broth and cook 5 more minutes, whisking constantly or until mixture thickens.
11. Serve with sliced pork.

pork loin roast, fresh coarse ground black pepper, salt, orange marmalade, creole mustard, rosemary, flour, chicken broth, rosemary sprig

Taken from www.food.com/recipe/orange-glazed-pork-roast-145315 (may not work)