INGREDIENTS

INSTRUCTIONS

Put pork in plastic cooking bag. Combine juice, oil, syrup, shallots,
garlic, bay leaves, thyme, lemon zest and pepper. Add to meat in bag.
Seal bag, marinate refrigerated overnight or up to 24 hours. Prepare
glaze and refrigerate. Bring to room temperature when ready to use.  To
roast pork: Preheat oven to 450 degrees. Remove meat from marinade.
Discard marinade. Place meat on drain rack over sheet pan. Season  with
salt and pepper. Place in preheated oven and cook 10 minutes.  Baste
with glaze and cook additional 5 minutes.  Reduce oven temperature to
350 degrees. Cook 10 minutes, basting once.  Continue cooking, basting
every 10 minutes, until meat reaches  internal temperature of 155
degrees when tested with instant-read  thermometer, about 20  
minutes.  At this point, pork should be cooked to medium well and will
have a  hint of pink. If well-done meat is desired, roast can be cooked
additional 5 to 10 minutes.  Remove meat from oven and let it rest 15
to 20 minutes before  slicing. This will bring the meat's internal
temperature up about 10  degrees. Check roast with meat thermometer at
this point. If  temperature has not reached 160 degrees, return meat to
oven until it  reaches that temperature. Slice into 32 equal slices to
make 16  servings. Place sliced meat on serving tray. Serve with corn
potatoes  and chutney. Makes  Note: Roasts that are thicker and shorter
in length should be cooked  longer to bring them to 155 degrees
internal temperature. Let rest  about  Make Glaze: Mix all ingredients
and use the mixture to baste meat.  Glaze should be at room temperature
when used.  Recipe by: Milwaukee Journal Sentinel  Posted to MC-Recipe
Digest V1 #862 by Dianne Larson Ward  <dianne@olynet.com> on Oct 23,
1997

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