Maple Orange Pork Roast

I made this a couple of days ago and it was sooooooooooo yummy that I made a total pig of myself, ate two big plates full of dinner and then couldn't move for the rest of the night. Very tasty. Again, from the Podleski sisters and Crazy Plates.

Maple Orange Pork Roast

1.5 lb pork tenderloin (my store didn't have tenderloins and I was too lazy to go to the butcher so I used a pork rib roast, it worked fine, just not as low fat)
1/2 cup pure maple syrup (I put in a bit extra because my roast was a bit bigger)
2 tbsp soy sauce
2 tbsp ketchup
1 tbsp Dijon mustard (I used Kozlik's Amazing Maple Mustard instead- clicky here to find out about the best damn mustards ever)
2 tsp grated orange zest (I totally didn't measure, I just used the zest of one whole orange)
1.5 tsp curry powder
1.5 tsp ground coriander
1 tsp Worchestershire sauce
2 cloves garlic, minced

Trim visible fat off the pork. Place the roast in a large ziplock plastic bag. Whisk together the rest of the ingredients. Pour into bag, and seal. Marinate in fridge for 1 hour.

Transfer pork and marinade to a small roasting pan or baking dish. Roast, uncovered, at 350F for 40 minutes. Pork should still be slightly pink in the middle.

Let pork stand for 10 minutes before slicing (seriously - I've been educated by the food network by this, let it STAND). Slice thinly and drizzle extra over slices before serving.

Serves 6.

Making this the other night was a sort of comedy of errors. First I went to put the roast in the oven and realized I had to take out the top rack. So I shut off the oven to take it out. Put the roast in and forgot to turn the freaking oven back ON. hmph. So yeah, the roast took me a bit longer than 40 minutes. lol I went to make mashed potatoes to go with it and after the taters were cooked I realized that I couldn't find my potato masher (I still can't find it). Luckily I own an electric mixer. My taters were more whipped than mashed but still very tasty. I also had carrots. mmm carrots. Over all, a really tasty meal. I recommend the pork. Just don't make a pig of yourself like I did...