This is similar to a variation in the preceding pork chop section, adapted here to a larger pork roast. 

Serves 4

Rinse pork roast cold water. Place it in baking dish. Pour optional Madeira over it.

Spread meat with preserves, as evenly as possible. Choice of preserves makes no real difference, as they contribute little to the flavor. Distribute chopped zest and walnuts uniformly on the preserves, pressing them into the preserves.

Bake until done, about 1 hour. Baste once or twice.

Temperature on a meat thermometer should read 160 degrees F. (or 170 to be conservative). Walnuts should be lightly toasted, and a few edges of orange zest charred.

To make a sauce

The pan sauce, consisting of pork juices flavored with orange, is quite delicious. You may wish to slice the roast and serve slices in the sauce.

During roasting, watch the bottom of the dish. Ideally, juices should be reddish brown but not charred. Add a little water whenever necessary to prevent charring.

Variation

Slow-roast at 275 degrees F. for tender meat, even though lean. See discussion in Baked Porkchop Section.  

Small pieces of nuts may be used, but they do not toast as darkly.

Make ahead and chill. Liquid becomes gelatin.