2 teaspoons dried rosemary, crushed
4 garlic cloves, minced
1 teaspoon pepper
1 (5 pound) bone-in pork loin or shoulder roast
1 (11 ounce) can mandarin oranges, drained
1/2 cup orange marmalade 6 tablespoons orange juice concentrate
1/4 cup soy sauce
1/4 cup ketchup
2 tablespoons honey
2 1/4 teaspoons ground mustard
1 1/2 teaspoons ground ginger
2 garlic cloves, minced
Combine rosemary, garlic and pepper; rub over roast.
Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 1-1/4 to 1-1/2 hours.
Arrange oranges over roast.
Combine glaze ingredients; brush over roast. Bake 30 minutes longer or until a meat thermometer reads 160 degrees F-170 degrees F, brushing often with glaze.
Let stand 10 minutes before slicing.