Scuppernong-Orange Glazed Porkloin

Info
Cook Time:

Serves: 8

Ingredients

 * 1 teaspoon salt


 * 1/2 teaspoon ground blk. pepper


 * 1/2 teaspoon ground red pepper


 * 1 (2 to 3 pound) boneless pork loin roast, trimmed


 * 1/2 cup Scuppernong-Orange Glaze, recipe to follow

Scuppernong-Orange Glaze

 * 4 cups Scuppernong juice (recipe to follow)


 * 2 cups orange juice


 * 1/4 cup honey


 * 1/4 teaspoon ground cloves


 * 1 teaspoon grated orange rind

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

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

Scuppernong Juice
1.Bring ingredients to a boil in a large saucepan. Cover, reduce heat, and simmer 10 minutes. Pour mixture through a double thickness of damp cheesecloth, discard solids
 * Note: To serve as a juice to drink, stir in 1 1/4 cups sugar and chill

Source

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