Beef : Pork Roast With Spicy Cranberry Orange Glaze

• 5-pound pork loin center rib roast (with bone)
  
• 1 teaspoon salt
  
• 1 teaspoon ground ginger
  
• 1/2 cup sweet orange marmalade
  
• 1/2 cup dried cranberries, chopped
  
• 1 tablespoon Dijon mustard
  
• 2 1/2 teaspoons Original TABASCO® brand Pepper Sauce
  
• Rosemary sprigs for garnish
  

Preheat oven to 350°F.

Sprinkle pork roast with salt and ground ginger. Place pork roast, fat-side up, in large roasting pan. Insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone. Roast 2 to 2 1/2 hours until thermometer reaches 155°F to 160°F.

Meanwhile, combine orange marmalade, cranberries, mustard and TABASCO^® Sauce in medium bowl. Brush pork roast with mixture after 1 hour, brushing occasionally with mixture every 15 minutes.

Remove roast to a platter. Cover loosely with foil; let stand 15 minutes. Skim fat off pan juices. Serve roast with pan juices if desired. Garnish roast with rosemary sprigs.

Serving suggestion: Serve pork roast with oven-roasted butternut squash chunks and Brussels sprouts.

Makes 6 servings.