GLAZE:

1/2 cup orange marmalade
6 tablespoons frozen orange juice concentrate -- thawed
1/4 cup soy sauce
1/4 cup ketchup
2 tablespoons honey
2 1/4 teaspoons ground mustard
1 1/2 teaspoons ground ginger
2 garlic cloves -- minced

Combine rosemary, garlic and pepper; rub over roast.

Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 350°F for 1-1/4 to 1-1/2 hours.

Arrange oranges over roast.

Combine glaze ingredients; brush over roast.

Bake 30 minutes longer or until a meat thermometer reads 160°F - 170°F, brushing often with glaze.

Let stand 10 minutes before slicing