Pork: Orange Pork Roast by Recipe Cottage

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	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