Orange chili roast pork with rosehip glaze
Roast
I came up with this marinade for pork to dress it up a bit for company. I often change it from blood oranges, to tangerine juice or a combo of lime, lemon and orange; be creative.I marinade the roast in a ziplock bag over night in the fridge or at least 2 hours before. One dinner my friend MaryNell Rapheal (is that not a great name?) suggested glazing the roast with my Rosehip Jelly/Syrup that I make every September. Well, it was meant to be. Sometimes you need outside eyes and smart friends. This can be served with whipped potatoes or rice of your choice. It needs a strong green vegetable like beet greens, kale, or spinach or an alternative like roasted spring vegatables or grilled asparagus. Follow with a lemon dessert.
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