Ingredients
| 2 Teaspoon |
dried rosemary, crushed |
| 4 |
garlic cloves, minced |
| 1 Teaspoon |
pepper |
| 1 |
center cut pork loin roast, about 4 pounds |
| 1 |
11-ounce can mandarin oranges, drained |
| 1/2 Cup |
orange marmalade |
| 6 Tablespoon |
orange juice concentrate |
| 1/4 Cup |
soy sauce |
| 1/4 Cup |
catsup |
| 2 Tablespoon |
honey |
| 2 1/4 Teaspoon |
dry mustard |
| 1 1/2 Teaspoon |
ground ginger |
Instructions
Combine rosemary, 4 minced garlic cloves and pepper. Rub over roast. Place roast in a crock pot and cook on high for 2 1/2 hours. Reduce crock pot heat to
medium and cook for another 1 1/2 hours. Transfer to shallow roasting pan. Arrange oranges over roast. Combine orange marmalade, orange juice concentrate, soy sauce, catsup, honey, mustard, ginger and 2 minced garlic cloves. Brush over roast. Bake at 350 degrees for 30 minutes or until meat thermometer reads 160 to 170 degrees; brush often with glaze. Let stand 10 minutes before slicing.
