2 ½ tbls MA’s Garlic paste
1 tbls salt
2 tbls dried thyme
1 ½ cup orange juice
1/3 cup vinegar
¾ cup brown sugar
1/3 cup honey
2 tbls MA’s Chilli powder
2 ½ tbls MA’s Roast Seasoning
salt and pepper
1 bone-in pork loin roast (3 kg)
Combine garlic paste, thyme and salt in a small bowl.
Rub this mixture over the entire pork loin, then place in a greased baking pan.
Bake uncovered in a preheated 180C oven for 2 hours.
While the roast is cooking, in a small saucepan, combine roast seasoning, orange juice, vinegar, brown sugar, honey & chili powder. Bring to a boil then reduce heat and allow to simmer until sauce has reduced & thickened.
After the roast has cooked for the two hours, remove it from oven. With a brush, coat the roast with the orange glaze.
Keep coating the roast with the glaze every 15 minutes for another 60-90 minutes, or until the roast reaches an internal temperature of 70ŸC. (check in the thickest part of the meat with a meat thermometer).
Once the internal temperature of the roast has reached 160ŸC, remove it from oven.
Allow the roast to rest for 10 minutes then slice. Serve with additional glaze spooned over the slices of roast.