YIELD: Makes 12 servings
1 (6 lbs.)-
bone-in pork loin roast
frozen orange juice concentrate,
Rub dry mustard into roast and sprinkle with salt and pepper.
Make a drip pan of aluminum foil about 1 1/2 inches deep and extending about 3 inches on each side of roast; place under roast.
Insert meat thermometer into thickest part of roast. Roast for 2 to 2 1/2 hours or until meat thermometer registers 150°F.
Combine orange juice concentrate, honey and steak sauce in a small saucepan. Heat until bubbly and brush on roast.
Roast an additional 20 minutes or until meat thermometer registers 160°F, basting often with sauce.
Let roast stand for 10-15 minutes before carving to allow juices to set. Garnish with orange slices, if desired.