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Orange Fennel Pork Roast

pork

4 pounds loin rack of pork; rib end
3 cloves garlic; slivered
2 tablespoons minced gingerroot
4 teaspoons fennel seeds; crushed
1/2 teaspoon salt
1/4 teaspoon pepper
----Glaze----
1/2 cup orange juice concentrate
1/2 cup water
1/4 cup orange marmalade
2 teaspoons grated orange rind
2 teaspoons cornstarch
----Roast Vegetables----
5 potatoes
4 onions
1 bunch celery
1 acorn squash
1/3 cup vegetable oil
3/4 teaspoon salt
1/4 teaspoon pepper

Make tiny slits all over pork; insert garlic slivers. Combine ginger, fennel seeds, salt and pepper; rub over pork. Wrap ends of ribs in foil to prevent charring; roast, rib ends up, on rack in shallow roasting pan in 325°F oven for 30 minutes. Glaze: Meanwhile, in small saucepan over medium-high heat, cook orange juice concentrate, water, marmalade, orange rind and cornstarch, whisking constantly, for 3 to 5 minutes or until boiling and thickened. Remove 1/2 cup for basting; set remainder in saucepan aside. Brush pork with some of the basting glaze. Roast for 2 to 2-1/4 hours, basting every 20 minutes, or until meat thermometer registers 160°F to 170°F. Tent with foil and let stand for 15 minutes. Rewarm reserved glaze over low heat; spoon over meat. Surround meat with vegetables. Roast Vegetables: Peel and quarter potatoes and onions. Cut bunch of celery 3 inches from base, reserving stalks for other use. Cut base into thick wedges, leaving stem end intact. Halve squash; seed and cut into wedges. In large bowl, combine oil, salt and pepper; toss with potatoes, onions, celery and squash. Place on greased baking sheet; bake in 325°F oven for 1-1/2 hours; rearranging occasionally. Broil for 5 minutes or until lightly browned.

Contributor: Canadian Living - March, 1992

Yield: 8 servings

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