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1
Put pork in plastic cooking bag.
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2
Combine juice, oil, syrup, shallots, garlic, bay leaves, thyme, lemon zest and pepper.
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3
Add to meat in bag.
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4
Seal bag, marinate refrigerated overnight or up to 24 hours.
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5
Prepare glaze and refrigerate.
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6
Bring to room temperature when ready to use.
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7
To roast pork: Preheat oven to 450 degrees.
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8
Remove meat from marinade.
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9
Discard marinade.
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10
Place meat on drain rack over sheet pan.
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11
Season with salt and pepper.
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12
Place in preheated oven and cook 10 minutes.
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13
Baste with glaze and cook additional 5 minutes.
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14
Reduce oven temperature to 350F (180C).
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15
Cook 10 minutes, basting once.
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16
Continue cooking, basting every 10 minutes, until meat reaches internal temperature of 155 degrees when tested with instant-read thermometer, about 20 minutes.
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17
At this point, pork should be cooked to medium well and will have a hint of pink.
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18
If well-done meat is desired, roast can be cooked additional 5 to 10 minutes.
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19
Remove meat from oven and let it rest 15 to 20 minutes before slicing.
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20
This will bring the meat's internal temperature up about 10 degrees.
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21
Check roast with meat thermometer at this point.
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22
If temperature has not reached 160 degrees, return meat to oven until it reaches that temperature.
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23
Slice into 32 equal slices to make 16 servings.
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24
Place sliced meat on serving tray.
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25
Serve with corn potatoes and chutney.
