Orange-Maple Marinated Pork Loin

2 tbsp. grated orange rind
1 1/3 cups fresh orange juice (about 3 oranges)
2/3 cup maple syrup
3 tbsp. stone-ground mustard
2½ tbsp. chopped fresh basil
2½ tbsp. soy sauce
4 garlic cloves, minced
3½ pounds boneless pork loin, trimmed
Cooking spray
1/2 tsp. salt

Combine first 8 ingredients in a bowl, stirring well with a whisk. Combine 2 cups
orange mixture and pork in a zip-top plastic bag; seal. (Reserve remaining
orange mixture for another use.) Marinate pork in refrigerator 8 hours,
turning bag occasionally.

Remove pork from bag, reserving marinade. Place marinade in a large saucepan;
bring to a boil. Reduce heat; cook until reduced to 1 cup, stirring occasionally
(about 20 minutes).

Place pork on a rack coated with cooking spray, and place rack in a shallow
roasting pan. Sprinkle pork with salt. Bake pork at 350º for 1 hour,
basting occasionally with reduced marinade.

Carefully pour 1/2 cup water into bottom of pan (do not remove pan from oven).
Bake an additional 45 minutes or until desired doneness, basting occasionally
with marinade. Discard remaining marinade. Remove pork from oven.
Cover with foil, and let stand for 10 minutes before slicing.

12 servings