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Print this Recipe    Orange Pork Roast

ORANGE-FLAVORED PORK ROAST

1 cup orange juice
salt and freshly ground pepper to taste
1 close garlic, crushed
1/2 teaspoon dried rosemary
1 teaspoon finely grated orange peel
3 pound boned and rolled pork loin
1 to 2 cups Madeira wine
1 orange, peeled and cut into thin slices for garnish

Combine the orange juice, salt, pepper, garlic, rosemary, and orange
peel in a bowl. Set the pork loin in a roasting pan and pour the
mixture over the loin. Let the pork marinate for 2 hours.

Preheat the oven to 350.

Roast for 2 hours 15 minutes or 45 minutes per pound. After 1/2
hour of cooking, pour 1 cup Madeira over the pork, and baste the
meat with the pan juices every 20 to 30 minutes. After 1 hour, make
a loose foil tent to cover the meat, and continue roasting, covered,
basting until done. It may be necessary to add additional 1/2 to
1 cup of Madeira to the pan if you find the juices drying up.

Remove the roasted loin to a platter and let sit for 10 minutes
before carving. Pour the pan juices over all, and serve garnished
with orange slices.

6 portions

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