This year, you aren’t going to go for plain turkey for your Thanksgiving. No, this year, to really show your gratitude, you’re pulling out all the stops. That includes making the main course the Give Thanks Pork Loin. This savory roll of fatty, juicy, marvelously tender meat accents the natural sweetness of the pork with a tangy, smoky, and vibrant glaze caramelized all across the crust. The glaze sparkles with flavor and will get mouths watering in an instant and makes this pork powerhouse taste simply divine. Your guests will come up to you after you serve them Give Thanks Pork Loin to thank you personally for making such an incredible meal! That’s how you do Thanksgiving!
Ingredients
For the pork loin:
- 1 teaspoon salt
- 1 clove garlic, minced
- 2-3 fresh thyme sprigs or 1/4 teaspoon dried thyme
- 1/4 teaspoon ground ginger
- 1/4 teaspoon pepper
- 1 (5-pound) pork loin roast, boneless
For the glaze:
- 1 cup orange juice
- 1/4 cup brown sugar, packed
- 1 tablespoon Dijon mustard
- 1/3 cup water, cold
- 1 tablespoon cornstarch
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a bowl, combine the salt, the garlic, the thyme, the ginger, and the pepper.
Step 3 –Rub the spice mixture over the roast on all sides.
Step 4 –Place the roast fat-side up on a rack in a shallow roasting pan.
Step 5 –Roast the pork uncovered for 1 hour.
Step 6 –Meanwhile, in a saucepan over medium heat, combine the orange juice, the brown sugar, and the mustard.
Step 7 –In a small bowl, mix the water and the cornstarch until smooth.
Step 8 –Add the cornstarch mixture to the orange juice mixture.
Step 9 –Bring the mixture to a boil.
Step 10 –Cook and stir the glaze for 2 minutes.
Step 11 –Reserve 1 cup of the glaze for serving.
Step 12 –Brush 1/2 of the remaining glaze over the roast.
Step 13 –Bake the glazed pork, brushing occasionally with the remaining 1/2 of the glaze, until a thermometer inserted into the thickest part of the roast reads 145 degrees F, about 20-40 minutes.
Step 14 –Let the pork stand for 10 minutes.
Step 15 –Reheat the reserved glaze.
Step 16 –Slice and serve the roast with the reserved glaze.
