Salt and freshly ground black pepper to taste

2 tsp. rosemary leaves, finely chopped

1 T. fresh ginger, peeled & minced

1 C.  dry white wine

3/4 C.  lemon marmalade (orange can be substituted)

1 T. unsalted butter ( at room temperature)

 

Preheat the oven to 350° F. Wash and trim all the excess fat from the pork loin. Place the pork loin in the Roasting Tray, sprinkling it with salt, black pepper, rosemary, and ginger. Add white wine into the bottom of the Roasting Tray and cook for 50 minutes; basting is needed. Take the Roasting Tray out from the oven. Use a small bowl to mix marmalade with some pan drippings; pour over the meat. Continue to cook for another 35-45 minutes, basting during the last 15 minutes, or until the internal temperature reaches 150° F – 160° F.  Slice and serve it with pan juices.

 

Yield:

Calories:

Fat:

Fiber: