Orange Glazed Pork Roast

Preheat oven to 375 F.

Liberally salt and pepper the roast on all sides. In a Dutch oven (I usually use a 3 or 5 quart one—whatever you use, make sure it’s oven-proof) heat 1 tablespoon of olive oil over medium-high heat. When the oil is hot, sear the meat on all sides. This usually takes a couple of minutes on each side. The meat will release from the pan when it is ready to be turned otherwise it will stick and you’ll feel like you’re pulling against the pan. If it sticks, keep searing it a bit longer. Once it’s seared, remove it from heat.

Place the rosemary, thyme and garlic in the pan around the roast (I cut the rosemary in half) and and put it into the oven (uncovered) for 45 minutes.

While the meat is roasting place all the ingredients for the glaze in a bowl and mix until completely incorporated. Set aside.

After 45 minutes baste the pork roast every 5 minutes with the orange glaze for the next 15 minutes or until done. Internal temperature should read 145-150 F when done. Then remove it from the oven and let it sit (tented with foil) for 15 full minutes to allow the juices to redistribute in the roast.

Serves 4-6.

Enjoy!