1 (2 1/2 lb.) lean boneless pork roast, rolled & tied
1/4 c. chopped pickled Jalapeno peppers
1 (8 oz.) bottle Italian salad dressing
1 (6 oz.) frozen orange juice, thawed & undiluted
Jalapeno peppers (optional)
2 green onions, finely chopped
1/2 tsp. garlic powder
Salt to taste
Onion - optional
Use onion powder if desired

Untie roast and trim excess fat. Sprinkle inside of roast with jalapenos, onions, garlic powder, salt. Re-tie roast and place in a shallow baking dish. Combine orange juice concentrate, salad dressing - stir well and pour over roast. Cover and marinate in refrigerator overnight (8 hours), turning roast occasionally. Remove roast from marinade - keep marinade. Place on rack in roasting pan. Place in 450 degree oven reduce heat to 350 degrees and bake 1 hour and 45 minutes. Baste frequently with left-over marinade. Serve 1/2 inch thick slices. Yield 10 servings. 227 calories per serving.