Herbed pork roast served with a sherried orange sauce.

Pork a La Orange

4 pounds boneless pork roast
1 garlic clove, sliced
1 teaspoon rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons prepared brown mustard
2 tablespoons orange marmalade
2 tablespoons orange juice
1/2 cup orange juice
2 tablespoons sherry
2 teaspoons cornstarch

1. Preheat oven to 325°F (160°C).
2. Cut slits in the fat side of a boneless pork roast and insert sliced garlic clove. Rub with rosemary, salt, and pepper. Roast, fat side up, for 1 hour and 45 minutes.
3. While roast is cooking combine prepared brown mustard, orange marmalade, and 2 tablespoons orange juice. Brush over the roast and continue cooking for an additional 15 minutes.
4. Remove roast to a serving dish. Combine the pan drippings with 1/2 cup orange juice, sherry, and cornstarch in a saucepan and cook over medium-high heat, stirring constantly, until thickened. Serve over the roast.

Makes 12 servings.