1/2 tsp. salt
1/2 tsp. thyme, dried (or 1 tbsp. fresh)
1/2 tsp. ginger, ground
1/2 tsp. black pepper
1 5-lb. pork rolled loin roast, boneless
3 cloves garlic, each cut into 4 pieces
1 tbsp. flour
2 tbsp. cornstarch
1 c. sugar
1 1/4 c. orange juice
1/2 c. water
1/3 c. lemon juice
2 tbsp. mustard
1 tbsp. soy sauce
2 tsp. orange rinds, grated

Use a roast tied with string instead of a stocking. Roast is best if seasoned the day before. Sauce can be made the day before too. Preheat the oven to 325°F. Combine the salt, thyme, ginger, and pepper in small bowl. With sharp knife, make slits in roast and insert a slice of garlic and some of the spice mixture into each. Rub the roast with remaining spice mixture. Insert meat thermometer. Place roast, uncovered, in a roasting pan and bake for a total of 3 hours. Meanwhile, in a medium saucepan, combine the flour, cornstarch, and sugar. Add orange juice gradually, then the remaining ingredients. Cook over medium heat and whisk about 3 to 5 minutes, until smooth and thick. After the pork has roasted for 2 hours, brush the roast frequently with the glaze. (I put a little sauce in a separate bowl to use as glaze so the meat won't contaminate the rest of the sauce.) Continue roasting and basting for another hour, or until the meat thermometer registers 170°F. Heat remaining glaze and serve as a sauce with the sliced pork.

Makes 10 servings.