Rolled Pork Roast Recipe
Ingredients
| Loin pork | 1 6 pound, rolled | |
| Salt | To Taste | |
| Pepper | 1 | |
| Oranges | 2 1/2 Medium | |
| Whole cloves | ||
| Orange marmalade | 3/4 Cup (16 tbs) | |
| All purpose flour | 1 Tablespoon | |
| Dry mustard | 1/2 Teaspoon | |
| Orange peel | 3 Teaspoon, grated | |
Directions
About 3 hours and 30 minutes before supper:
1. Start heating oven to 325°F.
2. Place loin, fat-side up, on rack in shallow, open roasting pan; sprinkle with salt and pepper; insert roast-meat thermometer into meaty part of roast.
3. Roast 2 1/2 to 3 hours, or until thermometer registers 170°F.
4. Meanwhile, cut oranges into slices 1/4 inch thick. Halve slices, then insert 3 cloves, 1/4 inch apart, in top peel of each; refrigerate, covered.
5. In bowl, mix well marmalade, flour, mustard, and grated orange peel; set aside.
6. When roast is done, remove from oven; turn oven temperature up to 400°F. Remove string, if any; then with sharp knife, make about 12 crosswise slashes, 1 1/2 inches deep, equidistantly across top of roast. Spread roast with marmalade mixture; dip orange slices in rest of it, then insert a slice in each slash, holding edges of meat apart with knife blade. Spread rest of marmalade over orange slices.
7. Return roast to oven for 12 minutes, or until glazed: then remove to wooden board, cut in half crosswise, then place halves, side by side, on platter as pictured. Garnish with water cress, frosted fresh fruit, if desired.
1. Start heating oven to 325°F.
2. Place loin, fat-side up, on rack in shallow, open roasting pan; sprinkle with salt and pepper; insert roast-meat thermometer into meaty part of roast.
3. Roast 2 1/2 to 3 hours, or until thermometer registers 170°F.
4. Meanwhile, cut oranges into slices 1/4 inch thick. Halve slices, then insert 3 cloves, 1/4 inch apart, in top peel of each; refrigerate, covered.
5. In bowl, mix well marmalade, flour, mustard, and grated orange peel; set aside.
6. When roast is done, remove from oven; turn oven temperature up to 400°F. Remove string, if any; then with sharp knife, make about 12 crosswise slashes, 1 1/2 inches deep, equidistantly across top of roast. Spread roast with marmalade mixture; dip orange slices in rest of it, then insert a slice in each slash, holding edges of meat apart with knife blade. Spread rest of marmalade over orange slices.
7. Return roast to oven for 12 minutes, or until glazed: then remove to wooden board, cut in half crosswise, then place halves, side by side, on platter as pictured. Garnish with water cress, frosted fresh fruit, if desired.
Chef
