1 center cut loin of pork (4 lbs.)
1 (6 oz.) can frozen pineapple-orange juice concentrate
1/3 c. soy sauce
1/3 c. chopped green onions
1 orange

Place pork in shallow bowl or baking dish. Combine juice and soy sauce; pour over pork to marinate, turning often, 2 hours at room temperature or several hours in refrigerator.

Remove pork; reserve marinade. Place pork, fat side up, on rack in roasting pan. Make 2-inch cuts between chops. Fill each with onions. Roast in 325 degree oven for 1 1/2 hours. Brush with part of marinade. Roast 30 minutes more, brushing with marinade.

Heat remaining marinade and add drippings. Add 1/2 cup diced fresh orange; serve with rice. Serves 6.