Orange Glazed Roast Pork Loin

Excellent - moist, and a subtle orange flavor.

I purchased a lovely cut of meat from a local farm, and this recipe used garlic and rosemary, and then basted the meat with undiluted orange juice concentrate and marmalade as the meat.

The instructions were to use the pan juices to make a sauce, but circumstances beyond my control made me abandon that effort.

I used the new rules about pork, internal temperature of 145 (not 160), and it was slightly pink, and perfectly moist, tender, and flavorful.