Pork loin roast with Orange glaze

 Hooray, it's finally reached 8 degrees outside! Quite an improvement from the -3 degrees that we woke up to! We didn't do our normal large Sunday dinner this weekend, as the pork loin roast took longer to thaw than anticipated... Thus, we'll just have a quiet relaxing dinner tonight while keeping warm by the fire instead! It's probably just as well, because I had extra time to think about how to prepare the roast. I found this recipe on About.com, and with a few additions it ought to make a tender flavorful pork loin.

Orange Glazed Pork Loins

Cook Time: 1 hour
Total Time: 1 hour

Ingredients:

     2 pork tenderloins, about 3/4 to 1 pound each
     salt and pepper
     ---------------------------------------
     Glaze
     1 tablespoon olive oil
     1/4 cup onion in small dice
     2 cloves garlic, minced
     1/2 teaspoon dried leaf thyme
     1/3 cup orange juice concentrate
     1/3 cup light corn syrup
     1 tablespoon cider vinegar, or white vinegar
     1/4 teaspoon salt
     dash pepper

Preparation:
Heat oven to 375̊.

Trim excess fat from pork; place in a roasting pan and sprinkle with salt and pepper. Roast for 40 to 50 minutes, or until a meat thermometer registers about 160̊ to 165̊ F. Meanwhile, heat olive oil in a saucepan over medium-low heat. Add diced onion and garlic; sauté until tender. Add remaining glaze ingredients, increase heat, and bring to a boil. Reduce heat to medium low and simmer for 7 minutes. Set aside.

Spoon about half of the glaze over the pork tenderloins; roast for about 5 minutes longer.

To serve, let pork rest for 5 minutes, then slice.
Drizzle sliced pork tenderloin with remaining orange sauce.
Serves 4.

Now, my intentions for this recipe include searing the pork (in my lovely enameled cast iron covered casserole of course! What did I do with out it?), and adding a cheese cloth sachet with cinnamon sticks and star anise to the glaze (and maybe a spritz of lemon juice). It would also be wonderful if my Peapod grocery delivery service came early enough for me to prepare roasted potatoes, and a salad to go along with this meal. Otherwise, I'm planning baked sweet potatoes for accompaniment.