Put pork in plastic cooking bag. Combine juice, oil, syrup, shallots, garlic, bay leaves, thyme, lemon zest and pepper. Add to meat in bag. Seal bag, marinate refrigerated overnight or up to 24 hours. Prepare glaze and refrigerate. Bring to room temperature when ready to use. To roast pork: Preheat oven to 450 degrees. Remove meat from marinade. Discard marinade. Place meat on drain rack over sheet pan. Season with salt and pepper. Place in preheated oven and cook 10 minutes. Baste with glaze and cook additional 5 minutes. Reduce oven temperature to 350 degrees. Cook 10 minutes, basting once. Continue cooking, basting every 10 minutes, until meat reaches internal temperature of 155 degrees when tested with instant-read thermometer, about 20 minutes. At this point, pork should be cooked to medium well and will have a hint of pink. If well-done meat is desired, roast can be cooked additional 5 to 10 minutes. Remove meat from oven and let it rest 15 to 20 minutes before slicing. This will bring the meats internal temperature up about 10 degrees. Check roast with meat thermometer at this point. If temperature has not reached 160 degrees, return meat to oven until it reaches that temperature. Slice into 32 equal slices to make 16 servings. Place sliced meat on serving tray. Serve with corn potatoes and chutney. Makes 16 servings. Note: Roasts that are thicker and shorter in length should be cooked longer to bring them to 155 degrees internal temperature. Let rest about 20 minutes before slicing. Make Glaze: Mix all ingredients and use the mixture to baste meat. Glaze should be at room temperature when used. Recipe by: Milwaukee Journal Sentinel Posted to MC-Recipe Digest V1 #862 by Dianne Larson Ward on Oct 23, 1997