Orange-Herbed Pork Roast Recipe

The Hale Groves Team

Slow crockery cooking makes this roast especially tender – and means a Hearty dinner will be waiting when you come home after a busy day.


2 1/2 to 3 pound pork sirloin roast
1 teaspoon dried oregano, crushed
½ teaspoon ground ginger
½ teaspoon pepper
Nonstick spray coating
2 medium onions cut into thin wedges
1 teaspoon finely shredded orange peel (set aside)
1 ¼ cups orange juice
1 tablespoon sugar
1 tablespoon
grapefruit juice
1 tablespoon steak sauce
1 tablespoon reduced-sodium soy sauce
3 tablespoons cornstarch
Hot cooked noodles (optional)


Trim fat from pork.  If necessary, cut roast to fit into a 3 ½ to 4-quart crockery cooker.  In a small bowl combine oregano, ginger and pepper.  Rub spice mixture over entire surface of meat.  Spray a large unheated, nonstick skillet with nonstick coating.  Preheat over medium heat.  Add roast and brown on all sides.  Transfer meat to the crockery cooker; add onions.  In a bowl combine 1 cup of the orange juice (chill remaining orange juice), the sugar, grapefruit juice, steak sauce and soy sauce.  Pour over meat in the crockery cooker.

Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.  Transfer roast to a serving platter, keep warm.

For sauce, measure pan juices into a glass measure.  Skim off fat.  Add additional orange juice, if necessary, to make 2 ¼ cups.  In a medium saucepan combine cornstarch, remaining ¼ cup orange juice and the reserved orange peel; stir in reserved pan juices.  Cook and stir until thickened and bubbly.  Cook and stir for 2 minutes more.  Pass sauce with meat.  If desired, serve with noodles. 

YIELD: 8 servings.

Leave a comment

Your email address will not be published. Required fields are marked *

Previous Recipe Next Recipe