Orange-Glazed Pork Loin

For supper last night, I tried something new.  I made an Orange-Glazed Pork Loin. 

I served this with mashed potatoes, gravy, string beans, carrots, and homemade bread (from the bread machine). 

I had shopping to do, which takes me all day. So I varied the recipe a bit. 

I put the pork loin in the oven at 225 degrees.  I put a little water in the bottom of the pan.  And I covered it. 

It cooked in there all day. 

At four I turned it up to 350 degrees. 

At five I uncovered it. 

I think it made it more tender that way – it fell apart when we cut it. 

I won’t do it that way if I don’t have to.  I just knew I’d be too busy to get it in the oven at three.

I found this recipe in an old Taste of Home Magazine.

Orange-Glazed Pork Loin

1 tsp. salt

1 garlic clove, minced (I just used a tablespoon of jarred minced garlic)

1/4 tsp. dried thyme

1/4 tsp. ground ginger

1/4 tsp. pepper

1 rolled boneless pork loin roast (about five pounds is what the recipe called for – mine was eight)

Glaze:

1/4 c. packed brown sugar

1 tbsp. cornstarch

1 c. orange juice

1/3 c. water

1 tbsp. Dijon mustard

Combine the salt, garlic, thyme, ginger, and pepper; rub over the entire roast. 

Place roast with fat side up on a rack in a shallow roasting pan.  Bake, uncovered, at 350 degrees for 2 hours. 

Meanwhile, in a saucepan, combine brown sugar and cornstarch.

Stir in the remaining glaze ingredients until smooth.  Bring to a boil; cook and stir for 2 minutes.  Brush some of the glaze over the roast. 

Bake 1 hour longer or until a meat thermometer reads 160 degrees, brushing occasionally with glaze. 

Let stand for 10  minutes before slicing; serve with remaining glaze.

For the gravy, I skimmed all the fat off the top of the drippings that were left in the pan.  I then used a Tupperware (Hidden Valley Ranch, to be exact) shaker. 

I put two tablespoons of flour in it at a time, filled it with water, and shook it. 

I dumped this into the drippings.  I did this twice. 

But you simply add flour and water until your gravy is at your desired consistency.  Stir your gravy constantly while it boils. 

That is key.  And since the drippings had orange juice in them, I found the gravy too sweet.  So I added two packets of dry brown gravy mix as well.

My boys loved it!  There were enough leftovers to freeze a small meal for another time.