This pork rib roast is marinated in a mixture of orange juice and garlic before roasting. Enjoy this well-seasoned roast for an everyday meal or Sunday dinner.
The roast is marinated for at least 2 hours, so plan to begin the meal early in the day.
- 1 pork loin rib roast
- 1 cup orange juice
- 4 cloves garlic, finely minced
- 2 tablespoons spicy brown mustard
- dash Worcestershire sauce
- 2 tablespoons honey
Pat the pork roast with paper towels to dry.
Combine the remaining ingredients in a large food storage bag or container. Add the pork roast and seal. Marinate the pork for at least 2 hours or overnight, turning occasionally to keep the roast coated with marinade.
Heat the oven to 350 F.
Line a roasting pan with foil.
Place the roast on a rack or atop onion slices in the prepared roasting pan. Wrap the tops of the bones with foil to keep them from becoming charred, if desired.
Roast the pork for about 20 minutes per pound. The minimum safe temperature for pork — according to the USDA — is 145 F. If unsure, check with an instant-read food thermometer inserted into the thickest part of the roast, not touching bone.
Bring the remaining marinade to a boil. Baste the pork with the marinade the last 15 minutes of cooking time.
Tent the pork loosely with foil and let it rest for about 15 minutes before carving.
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