Roast Pork with Orange Glaze

Slice the rind (fat) of the roast with a sharp knife crosswise, but do not cut through to the flesh. Rub the flesh with salt and pepper. Heat the oil in a large roasting pan and brown the meat with the rind on all sides. Cook with the rind side down in the preheated oven for about 30 minutes. Rotate, then cook for another 45 minutes. Peel the onions and cut into quarters. Rinse, trim and cut diagonally the carrots into 3/4 inch pieces. Rinse the leek and cut diagonally into 1 inch long pieces. Sprinkle the curry over the meat, then pour in the broth. Deglaze with the soy sauce. Add the vegetables and cook for about 30 more minutes at 350°F. Peel the ginger and finely chop. Peel the garlic and press through a garlic press. Mix both with the jam, spread on the crust of the meat, and leave for about 10 minutes. Caramelize at 475°F. Remove the meat, slice, season to taste, and serve with the vegetables. Drizzle with the meat drippings.