Scuppernong-Orange Glazed Porkloin

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== 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
Category:Grape Recipes
Category:Main Dish Meat Recipes
Category:Pork loin Recipes