1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1 (3- to 3-pound) boneless pork loin roast, trimmed
1/2 cup Scuppernong-Orange Glaze, divided
Stir together first 3 ingredients; rub over roast.
Place roast on a lightly greased rack in a broiler pan. Brush with half of glaze.
Bake at 325 for 1 hour. Bake 30 more minutes or until a meat thermometer inserted into thickest portion registers 160.
Scuppernong-Orange Glaze
4 cups Scuppernong Juice
2 cups orange juice
1/4 cup honey
1/4 teaspoon ground cloves
1 teaspoon grated orange rind
Bring Scuppernong Juice and orange juice to a boil in a Dutch oven; boil until reduced to 1 1/2 cups (about 1 1/2 hours). Stir in remaining ingredients. Use as a glaze for pork, chicken, ham, or duck. Store in refrigerator.
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