This was our Memorial Day supper, served with Potluck Potato Salad. You can use any kind of frozen juice concentrate to change the flavor. There are two variations: smoked on the grill or cooked in a cooking bag. We had the the cooking bag version– still grilled and glazed about 30 minutes.

ORANGE GLAZED LOIN ROAST
Serves 10-14

6-8 lb bone-in pork loin roast
1 Tbsp dry mustard
Salt, pepper, to taste
¾ C frozen orange juice concentrate, thawed
½ C honey
2 Tbsp steak sauce
Orange, sliced

Rub dry mustard over roast surface and then sprinkle with salt and pepper. Prepare grill for indirect cooking, soaking a few wood chunks for smoke flavoring. Grill, covered, over drip pan, for 2-3 hours or until meat thermometer reads 160^o. Or cook roast in oven in a cooking bag with dry rub and ¼ C orange juice to 160^o-180^o.) Meanwhile, combine juice contrite, honey and steak sauce in small saucepan, heating until bubbly. Remove roast from grill or cooking bag, and re-stoke (or start) fire. Brush meat with sauce and continue grilling about 20-30 minutes longer, covered and brushing occasionally with remaining sauce, until meat thermometer reads at least 170^o. Let roast stand 10-15t minutes before slicing and serving. Garnish with orange slices