- 2 teaspoons grated orange rind
- 1 1/3 cups fresh orange juice (about 3 oranges)
- 2/3 cup maple syrup
- 3 tablespoons stone-ground mustard
- 2 1/2 tablespoons chopped fresh basil
- 2 1/2 tablespoons low-sodium soy sauce
- 3/4 teaspoon freshly ground black pepper
- 4 garlic cloves, minced
- 3 1/2 pounds boneless pork loin, trimmed
- Cooking spray
- 1/2 teaspoon salt
- calories 229
- caloriesfromfat 29 %
- fat 7.4 g
- satfat 2.7 g
- monofat 3.2 g
- polyfat 0.6 g
- protein 22.7 g
- carbohydrate 16.5 g
- fiber 0.7 g
- cholesterol 63 mg
- iron 1.3 mg
- sodium 324 mg
- calcium 44 mg
How to Make It
Combine first 8 ingredients in a bowl, stirring well with a whisk. Combine 2 cups orange mixture and pork in a zip-top plastic bag; seal. (Reserve remaining orange mixture for another use.) Marinate pork in refrigerator 8 hours, turning bag occasionally.
Preheat oven to 350º.
Remove pork from bag, reserving marinade. Place marinade in a large saucepan; bring to a boil. Reduce heat; cook until reduced to 1 cup, stirring occasionally (about 20 minutes).
Place pork on a rack coated with cooking spray, and place rack in a shallow roasting pan. Sprinkle pork with salt. Bake pork at 350º for 1 hour, basting occasionally with reduced marinade. Carefully pour 1/2 cup water into bottom of pan (do not remove pan from oven). Bake an additional 45 minutes or until a thermometer registers 160º (slightly pink), basting occasionally with marinade. Discard remaining marinade. Remove pork from oven. Cover with foil, and let stand for 10 minutes before slicing.