1/2 (6 oz.) can frozen orange juice concentrate, thawed
2 1/2 tbsp. Dijon-style or spicy brown mustard
1 1/2 tbsp. brown sugar
1 tbsp. minced onion
2 tsp. mustard seed
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. water

ROAST AND VEGETABLES:

1 (4 to 4 1/2 lb.) pork roast, boned and trimmed of fat
5 carrots, quartered and cut into 1 1/2 inch pieces
4 med. onions, quartered
3 med. potatoes, pared and quartered
1 c. water

Preheat oven to 350 degrees. Prepare glaze by combining all ingredients. Remove 1/4 cup of mixture to glaze vegetables. Place roast on a rack in large roasting pan. Brush with 1/3 of remaining glaze mixture. Roast, uncovered, for 30 minutes. Brush with another 1/3 of glaze mixture. Roast for 30 minutes. Brush with remaining 1/3 of mixture. Roast 15 minutes longer.

Remove roast from pan. Remove rack, wash pan and dry. Add vegetables to pan and 1 cup water. Pour reserved 1/4 cup glaze over vegetables, stir to lightly coat. Push vegetables to side. Replace roast in pan. Cover tightly with aluminum foil or lid. Roast 1 hour or until pork is done and vegetables are tender. Makes 6 servings.