1. Heat oven to 425°F. Sprinkle pork with 1/2 teaspoon salt and the pepper. Place in 17x11-inch roasting pan; roast 20 minutes.

2. Meanwhile, cook carrots in boiling salted water 10 minutes. Reserve 3 tablespoons cooking water; drain carrots and add to pan with pork.

3. Combine marmalade, ginger, remaining 1/4 teaspoon salt and 1 tablespoon water in bowl; pour marmalade mixture over pork and carrots, tossing carrots to coat. Roast 15 to 25 minutes more or until instant-read meat thermometer inserted in thickest part of pork register 155°F.

4. Transfer pork to cutting board; cover loosely with foil and keep warm. Using a slotted spoon, transfer carrots to blender or food processor; process with the reserved 3 tablespoons cooking water, scraping sides of container until smooth. Add 1/4 cup water to roasting pan; boil 1 minute, scraping up brown bits. Slice pork and arrange on platter; top with pan juices. Serve with carrots.

that contain one or two pieces. The meat is roasted with orange marmalade and ginger, and the pan drippings make a terrific sauce.