1 (6 ounce) can frozen orange juice concentrate, thawed
1/4 cup water
2 tablespoons dry white wine or vermouth
2 teaspoons minced orange rind
1/2 teaspoon ground allspice
Directions
Trim fat from pork loin and place in a shallow baking dish
Combine orange juice, water, wine, orange rind and allspice and
pour over the pork
Cover and refrigerate for at least 8 hours,
turning occasionally.
Remove pork from marinade and rotate on the spit rods for 1
hour or until the internal temperature reaches 160 degrees on
the instant thermometer
Remove roast and let stand 10
minutes; slice into 1/2-inch thick slices.
