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Orange-Dijon Pork Loin

2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon rubbed sage
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1 (4- to 5-pound) rolled boneless pork loin roast
Orange-Dijon Sauce (see below)

1. Combine first 5 ingredients; rub evenly over roast. Place roast in a lightly greased 13 x 9 x 2-inch pan.
2. Bake at 325*F (160*C) for 1 hour. Cover and bake 30 more minutes or until a meat thermometer inserted into thickest portion registers 160*F (70*C). Top with Orange-Dijon Sauce.

Makes 8 servings.

Orange-Dijon Sauce:

2 (12-ounce) jars orange marmalade
1/4 cup Dijon mustard
1/4 cup Worcestershire sauce
1 teaspoon ground ginger
4 large garlic cloves, minced

1. Bring all ingredients to a boil in a small saucepan over medium heat. Serve with pork loin.

Makes 2 cups.