Roast Pork Loin With Marmalade Glaze

1. 1

   Tie the pork roast between each bone with kitchen twine. Generously season the pork on all sides with salt and pepper. Let stand at room temperature for 1 hour.

2. 2

   Preheat an oven to 375u00b0F.

3. 3

   In a 5 1/2-quart round Dutch oven over medium-high heat, warm the oil. Place the pork, fat side down, in the pot and sear until well browned, about 4 minutes. Turn the pork over and add the thyme, rosemary and garlic to the pot.

4. 4

   Transfer the pot to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 140u00b0F, about 1 hour; during the last 15 minutes of roasting, baste the top and sides of the pork with marmalade every 5 minutes. Turn the oven to broil. Broil until the top of the pork is browned and the thermometer registers 145u00b0F, 3 to 4 minutes. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 20 minutes before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.