Scuppernong-Orange Glazed Porkloin

Description
Pork Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
 * Serves: 8

Ingredients

 * 1 teaspoon salt
 * ½ teaspoon ground black pepper
 * ½ teaspoon ground red pepper
 * 1 (2 to 3 pound) boneless pork loin roast, trimmed
 * ½ cup Scuppernong-Orange Glaze

Scuppernong-Orange Glaze

 * 4 cups Scuppernong juice (recipe to follow)
 * 2 cups orange juice
 * ¼ cup honey
 * ¼ teaspoon ground cloves
 * 1 teaspoon grated orange rind

Scuppernong Juice

 * 3 pounds Scuppernong or other Muscadine grapes, crushed
 * 1 cup water

Porkloin

 * 1) Stir together first 3 ingredients; rub over roast.
 * 2) Place roast on a lightly greased rack in a broiler pan. Brush with half of glaze.
 * 3) Bake at 325°F for 1 hour.
 * 4) Brush with remaining glaze. Bake 30 more minutes or until meat thermometer inserted into thickest portion registers 160°F.

Scuppernong-Orange Glaze

 * 1) Bring Scuppernong juice & orange juice to a boil in a Dutch oven; boil until reduced to 1½ cups (about 1½ hours).
 * 2) Stir in remaining ingredients. Use as a glaze for pork, chicken, ham or duck. Store in refrigerator.

Scuppernong Juice

 * 1) Bring ingredients to a boil in a large saucepan.
 * 2) Cover, reduce heat, and simmer 10 minutes.
 * 3) Pour mixture through a double thickness of damp cheesecloth, discard solids

Note: To serve as a juice to drink, stir in 1¼ cups sugar and chill