"This recipe feeds a crowd, and always receives rave reviews. If too sweet for your taste, reduce the amount of brown sugar. Tastes great as leftovers, too. I have written the directions for slow cooking, but pork loin is a tender cut, and this can be cooked on a higher heat."
Place pork loin in a large parchment or foil lined roasting pan. (Helps to reduce cleanup.) Fill pan with orange juice to half the depth of the pork loin. (Do not cover with OJ). Sprinkle liberally with garlic powder, and grated or powdered ginger. Cover pan, and place in a 250F oven. After 1 hr, begin to apply a thick "crust" of brown sugar to the roast. Return to oven. Keep checking the roast, periodically adding additional brown sugar. Once the meat has cooked through, raise the oven temp to 375, and allow the meat to cook, uncovered, until the top is browned and slightly crispy. Remove the meat and allow it to rest before slicing. Take the pan juices left behind, and skim the fat from the top. Place the remaining juices in a saucepan, and thicken with a cornstarch slurry. Serve this sauce over the meat. I usually serve this roast with a cheesy potato casserole and a green vegetable.