Orange-Glazed Roasted Pork Loin

2 lb. single boneless pork loin
1/2 cup orange juice
1/4 cup lower-sodium soy sauce
2 garlic cloves
1 tablespoon sugar
1 tablespoon grated fresh ginger
1/4 cup thawed frozen orange juice concentrate
1/4 teaspoon cornstarch
2 tablespoons olive oil
2 oranges
2 green onions, thinly sliced

Place pork in a large glass baking dish. Combine orange juice, soy sauce, garlic, sugar, and ginger in a small bowl. Pour over pork. Cover and refrigerate 2 to 6 hours, turning several times.

Heat oven to 350 degrees F. Remove pork from marinade; pour marinade into medium saucepan. Add orange juice concentrate; bring to a boil. Dissolve cornstarch in 1 tablespoon water; whisk into marinade. Simmer 1 to 2 minutes or until thickened and of glaze-like consistency, whisking constantly.

Brush pork with oil; place on rimmed baking sheet. Bake 50 to 60 minutes or until internal temperature reaches 145 degrees F., turning every 20 minutes. Brush with glaze during last 15 minutes of baking, continuing to brush every 5 minutes. Remove pork. Cover loosely with foil; let stand 10 minutes before slicing. Meanwhile, whisk any drippings from roasting pan into glaze.

With vegetable peeler, remove peel from 1 of the oranges, avoiding white pith underneath. Slice into thin strips. Cook in small saucepan of boiling water 1 minute or until brightly colored and soft; drain. Cool. Peel and segment oranges.

Garnish pork with orange peel, orange segments, and green onions. Serve with glaze.

6 servings; PER SERVING: 355 calories, 16.5 g total fat, 35 g protein, 16 g carbs, 95 mg cholesterol, 415 mg sodium, 1.5 g fiber.

- Eberhard Werthmann, Cooking Pleasures April/May 2009