->Orange 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.

2 hours

15 minutes or 45 minutes per pound. After

hour of cooking, pour 1 cup Madeira over the pork, and baste the

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