ORANGE-HERBED PORK ROAST
Makes 8 servings.
Slow crockery cooking makes this roast especially tender -- and means a hearty dinner will be waiting when you come home after a busy day.
· 1 2½-pound to 3-pound pork sirloin roast
· 1 teaspoon dried oregano, crushed
· 1/2 teaspoon ground ginger
· 1/2 teaspoon pepper
· Nonstick spray coating
· 2 medium onions, cut into thin wedges
· 1 teaspoon finely shredded Florida Orange Peel (set aside)
· 1¼ cups Florida Orange Juice
· 1 tablespoon sugar
· 1 tablespoon Florida 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 3½- 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 2-1/4 cups. In a medium saucepan combine cornstarch, remaining 1/4 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.
Florida Department of Citrus