To make the glaze, whisk the brown sugar and cornstarch together in a small bowl to break up any lumps. Then transfer the mixture to a cold skillet or saucepan, along with the mustard, Honeybell juice, grated ginger and Madeira wine. Bring the mixture to a simmer. Turn off the heat and set aside.

Pre-heat the oven to 375ºF and heat a skillet over medium-high heat. Season the pork loin with salt and pepper on all sides. Brown the pork on all sides in the skillet. Brush the roast with the Honeybell glaze and place the slices of Honeybell across the top of the roast. Pour all the remaining glaze over the roast.

Transfer to the oven and turn the oven down immediately to 350ºF. Roast the pork for 45 minutes, basting with the glaze every 15 to 20 minutes. The internal temperature of the pork should read 155ºF when finished. Remove it from the oven and tent with foil. Once the pork has rested, pour the remaining glaze from the roasting pan over the top, slice and serve.