Description[]
Pork Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
- Serves: 8
Ingredients[]
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground red pepper
- 1 (2 to 3 pound) boneless pork loin roast, trimmed
- ½ cup Scuppernong-Orange Glaze
Scuppernong-Orange Glaze[]
- 4 cups Scuppernong juice (recipe to follow)
- 2 cups orange juice
- ¼ cup honey
- ¼ teaspoon ground cloves
- 1 teaspoon grated orange rind
Scuppernong Juice[]
- 3 pounds Scuppernong or other Muscadine grapes, crushed
- 1 cup water
Directions[]
Porkloin[]
- Stir together first 3 ingredients; rub over roast.
- Place roast on a lightly greased rack in a broiler pan. Brush with half of glaze.
- Bake at 325 °F for 1 hour.
- Brush with remaining glaze. Bake 30 more minutes or until meat thermometer inserted into thickest portion registers 160 °F.
Scuppernong-Orange Glaze[]
- Bring Scuppernong juice & orange juice to a boil in a Dutch oven; boil until reduced to 1½ cups (about 1½ hours).
- Stir in remaining ingredients. Use as a glaze for pork, chicken, ham or duck. Store in refrigerator.
Scuppernong Juice[]
- Bring ingredients to a boil in a large saucepan.
- Cover, reduce heat, and simmer 10 minutes.
- Pour mixture through a double thickness of damp cheesecloth, discard solids
Note: To serve as a juice to drink, stir in 1¼ cups sugar and chill