Ingredients

• 5 pound pork loin roast, boneless
• 1 jar (12 oz.) Heinz® Pork Gravy, divided
• 1/4 cup freshly squeezed orange juice, or juice from 1 large orange
• 4 teaspoon garlic, chopped
• 1/2 teaspoon freshly ground pepper
• 1 1/2 tablespoon fresh rosemary, chopped
• 2 teaspoon fresh ginger, minced

Directions

• Preheat oven 350°F. In a small bowl, combine 1/4 cup of Gravy, orange juice, garlic, pepper, rosemary and ginger. Mix well to form a paste.
• Remove pork from refrigerator and place in a shallow roasting pan, fat side up. Spread paste evenly over top and sides.
• Roast uncovered for 3 to 3-1/2 hours or until internal temperature reaches 150°F.
• Remove from oven and transfer to carving board. Tent loosely with foil and allow to rest for 15 to 20 minutes. The temperature will continue to rise another 5 to 10°F, reaching desired doneness and allowing juices to have a chance to set. The roast will be easier to carve as well.
• Meanwhile remove fat from roasting pan and add 1/4 cup of cold water to release drippings from pan, called deglazing. Place the drippings in a medium saucepan over medium high heat. Add remaining Gravy and bring to boil, stirring occasionally. Serve hot with sliced roast pork