Friday, December 17, 2010
Fantastic Food Friday: Orange-Herbed Pork Roast
1 2 1/2 to 3 pound pork sirloin roast
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1 tablespoon oil
1 cup chicken broth
2 tablespoons sugar
2 tablespoons lemon juice
2 teaspoons soy sauce
1 1/2 teaspoons finely shredded orange peel
3 tablespoons cornstarch
1/2 cup orange juice
Trim fat from pork roast, if necessary, cut roast to fit into crock pot. In a small bowl combine garlic powder, ginger, thyme, and pepper. Rub spice mixture over entire surface of meat with fingers. In a large skillet brown roast on all sides in hot oil. Drain. Transfer meat to crock pot. Combine chicken broth, sugar, lemon juice, soy sauce, and orange peel; pour over roast. I also added a few sections of orange to the pot.
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
Transfer roast to serving platter and keep warm. For gravy, pour juices into a measuring cup. Skim fat. If necessary, add water to equal 2 cups. Transfer to saucepan. Combine cornstarch and orange juice; stir into juices in saucepan. Cook and stir till thickened.
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