Orange Glazed Pork

Glaze
1/4 c Reduced sodium chicken broth
1/4 c Orange marmalade
2 tb Sherry
2 tb Olive oil
1 ts Soy sauce
1/2 ts Dried marjoram leaves
1/2 ts Fresh lemon juice
1 lb Pork shoulder roast

In 1 1/2 quart saucepan, combine glaze ingredients. Heat over low heat until marmalade is just melted. Reserve 1/2 cup glaze. Place pork in zipper lock bag. Add remaining glaze; seal and chill 2 hours, turning bag over once. Prepare grill for medium direct heat. Spray cooking grid with nonstick cooking spray. Drain and discard glaze from pork. Place meat on grid, grill covered 6 minutes per side. Brush with reserved glaze; grill 3 more minutes per side or until pork reaches an internal temperature of 160ø F.

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