Bone in Roast Pork Loin with Marmalade Glaze

(From Williams-Sonoma)

Had this a couple of times now, and it's really tasty. The "doneness" has been a problem due to (I think) the broiling at the end and then the sitting for 20 minutes. Recently changed the temperature to 150° so I think that should fix it. Check the temperature when you baste with marmalade.

Ingredients:
Bone-in Pork Loin Roast, about 4½ lb.
1 Tbsp Olive Oil
1 Tbsp Minced Garlic
1 Sprig Thyme (or ½ tsp dried)
1 Sprig Rosemary (or ½ tsp dried)
¼ Cup Orange Marmalade
Salt & Pepper to taste

Directions:
Slit between bones and tie with butcher's twine. Season all sides with Salt & Pepper.
Let stand at room temperature 1 hour.

Preheat oven to 375°. In baking pan on stove heat oil. Place pork, fat side down in pan. Sear until well browned. (4-5 minutes) Turn pork over and add Thyme, Rosemary & Garlic to pan. Transfer to oven. Roast about 1 hour, (thermometer should read about 150°). During last 15 minutes, baste top and sides with Marmalade every 5 minutes.
Turn oven to Broil. Broil until top of roast is browned, about 3-4 minutes. Transfer to carving board, tent with foil. Let rest for 20 minutes before carving.