From, "Dining by Design...Stylish Recipes - Savory Settings," published in cooperation with your Daily Inbox Newsletter.


  • 3/4 teaspoon dried rosemary
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon sugar
  • 2 pounds pork loin roast
  • 1/4 to 1/2 cup white wine or water
  • 2 Tablespoons orange marmalade
  • 2 teaspoons Dijon mustard
  • 1/2 cup chicken broth
  • 1-1/4 teaspoons cornstarch
  • 2 teaspoons cold water


Combine the rosemary, ginger, sage, salt, pepper and sugar in a small bowl.  Run over the pork.  Place in a roasting pan.  Roast, uncovered, for 20 minutes.

Pour in the wine; the amount will vary depending on the pan size.  Form a tent with foil; place over the pork.  Roast for 10 minutes.

Combine 1 Tablespoon of the marmalade and 1 teaspoon of the mustard in a measuring cup.  Spread over the pork.  Roast, uncovered, for 15 minutes or until a meat thermometer registers at least 145 degrees.  Remove to a warm platter.  Cover with foil to keep warm.

Place the roasting pan over low heat on the stovetop.  Stir in the remaining 1 Tablespoon marmalade, remaining 1 teaspoon mustard and the chicken broth.  Deglaze the pan.  Bring to a boil, taking care to avoid burning.  Mix the cornstarch and 2 teaspoons cold water in a measuring cup.  Pour into the marmalade mixture.  Slice the pork into 1/4 to 1/2-inch slices.  Spoon the sauce over the pork and serve.  Serve with yams and a green vegetable.


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