Glazed Roast Pork Loin

I love this marinade/glaze/sauce. A bit of a bbq flavor with soy and ginger.

Ingredients:
1 1/2-3 lb double loin pork roast
3/4 cup red wine
1/3 cup brown sugar
1/4 cup vinegar
1/4 cup ketchup
1/4 cup water
1 tablespoon peanut oil
1 tablespoon soy
1 clove garlic, minced
1 teaspoon curry
1/2 teaspoon ginger
1/4 teaspoon pepper
2 teaspoons cornstarch

Directions:

• Combine wine through pepper in a large zip-lock baggie. Add pork and marinade 6 hours or overnight. Reserve 1 1/4 cups marinade and refrigerate
• Pat meat dry with paper towels. Place on roasting rack. Insert meat thermometer and roast in a 325 degree (300 degree convection roast) oven for approximately 1 1/4-1 1/2 hours for a 1 1/2 pound roast, or until internal temperature is 160 degrees.
• Heat marinade and cornstarch. Stir until thick and bubbly. Cook two minutes more. Brush meat frequently after one hour of roasting.
• Boil remaining sauce and pass with pork.

Servings 5-10

Orange Sugar Cookies

This is a Weight Watcher recipe, but you'd never know it. These bite-sized sugar cookies are only 1 point!

Ingredients:
2 cups flour
1 1/2 teaspoon baking soda
1 cup sugar, divided
1/2 cup butter, softened
1 teaspoon grated orange peel
1 teaspoon vanilla
1/4 cup Egg Beaters, or one egg

Directions:

• In a small bowl, combine flour and baking soda with a whisk; set aside
• In medium bowl at medium speed, cream 3/4 cup sugar, butter, peel and vanilla until creamy. Add Egg Beaters and beat one minute.
• Gradually stir in flour mixture until blended
• Cover; refrigerate one hour
• Shape dough into 42 (3/4 inch) balls; roll in remaining 1/4 cup sugar.
• Bake on lightly grased cookie sheets about 2 inches apart, for 8-10 minutes in a 350 degree oven.

Servings: 3 1/2 dozen--WW 1 point