Pork Loin with Orange-Ginger Glaze

Make about 20 slits in the pork and insert slivers of garlic. Rub the meat with salt and pepper. Combine 1/4c olive oil and 1/4c orange juice and pour over pork. Let marinate several hours or over night.

To make glaze, in a small saucepan over medium heat, stir together 2c orange marmalade, 1 minced yellow onion, 2 slices fresh ginger, peeled and minced, and one small clove of garlic. Bring to a boil. Stir in 1/2c orange juice and simmer on low for 5 minutes. Optionally, stir in 2T of Grand Marnier or other orange liqueur.

Preheat the oven to 400 degrees. Place pork in pan. Drain marinade into saucepan and heat. Roast pork in high heat till brown on all sides. Add warmed marinade to pan with browned pork. Continue to cook pork, basting with orange-ginger glaze every so often, till it reaches an internal temp of 155-160 degrees. Let stand 15 minutes before carving. Garnish with green onions and orange zest curls and serve with glaze.