4 pounds boneless pork loin, raw (don't buy the precooked variety) 1 can frozen apple juice concentrate 3-4 ounces orange marmalade 1/8 cup worchestershire sauce 1/4 cup white wine salt and black pepper 1 teaspoon corn starch calvados (optional)
Pat dry the pork loin and rub with a little salt and pepper. Set aside. Have the apple juice concentrate thawed and use full strength, straight from the can. Stir juice (which should be a bit syrupy) together with the worchestershire sauce and marmalade, reserving about one fourth of the juice for later. Rub liberally over the pork loin, spooning the last of it over the top just as you put into a preheated 300-degree oven. Bake uncovered for about 35-40 minutes, or until a thermometer inserted into the thickest part reads 160 degrees.
Remove and allow the loin to rest at least 15 minutes before carving to ensure the juiciest cuts. Drain away any drippings that have collected in the pan into saute pan. Dissolve cornstarch in the white wine. Heat the drippings to a vigorous boil. Whisk in the cornstarch and wine. Return to a boil until sauce becomes clear and dark.
Finish with a drizzle of calvados (French apple brandy) and spoon over cuts of loin. Garnish with chopped scallions, apple slices, etc. BON APPETIT, MES AMIS!