{"id":41101,"date":"2013-07-26T03:02:00","date_gmt":"2013-07-26T03:02:00","guid":{"rendered":"https:\/\/www.halegroves.com\/blog\/recipe\/orange-herbed-pork-roast\/"},"modified":"2022-02-11T12:02:43","modified_gmt":"2022-02-11T12:02:43","slug":"orange-herbed-pork-roast","status":"publish","type":"cuisine-recipe","link":"https:\/\/www.halegroves.com\/blog\/recipe\/orange-herbed-pork-roast\/","title":{"rendered":"Orange-Herbed Pork Roast Recipe"},"content":{"rendered":"<\/p>\n

Slow crockery cooking makes this roast especially tender – and means a Hearty dinner will be waiting when you come home after a busy day.<\/em><\/span><\/p>\n

INGREDIENTS<\/em><\/span><\/span><\/p>\n

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 <\/span>grapefruit juice<\/span><\/a><\/span>
1 tablespoon steak sauce
1 tablespoon reduced-sodium soy sauce
3 tablespoons cornstarch
Hot cooked noodles (optional)<\/span><\/p>\n

PREPARATION<\/span><\/span><\/p>\n

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.<\/span>  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.<\/span><\/p>\n

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.<\/span><\/p>\n

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.  <\/span><\/p>\n

YIELD: 8 servings.<\/span><\/p>\n


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