Recipe - Orange-Ginger Pork Roast

1 teaspoon Dried mustard
1 teaspoon Salt
One half teaspoon White pepper
One half teaspoon Ground ginger
1 34 pound boneless pork loin
roast (double loin, rolled
and tied

GLAZE
1 cup Orange marmalade
One fourth cup Light corn syrup
2 tablespoon Lemon juice
One half teaspoon Dry mustard
One half teaspoon Ground giner

Combine dry mustard, salt, white pepper, and ground ginger; mix well and
rub into roast. Place roast on rack in a shallow roasting pan. Insert meat
thermometer so bulb is in center of thickest part of roast.

Cook, uncolvered, in a 325degree oven for 3540 minutes per pound or till
meat thermometer registers 170 degrees, basting with glaze every 10 minutes
during the last 30 minutes of cooking time. Let roast stand 10 minutes
before carving to allow juices to set.

: Yields 10 to 12 servings.

FOR GLAZE: In a medium saucepan combine orange marmalade, corn syrup, lemon
juice, dry mustard and ground ginger. Cook over medium heat for 5 minutes,
stirring frequently.