Orange-Herbed Pork Roast

Orange-Herbed Pork Roast

FROM: Marcus





Yummy 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 cooking oil
1 cup chicken broth (see tip, page 29)
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 crockery cooker. 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 a 3 1/2-, 4-, or 5-quart crockery cooker. Combine chicken broth, sugar, lemon juice, soy sauce, and orange peel; pour over roast.

Cover; 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, pour juices into glass 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 until thickened and bubbly. Cook and stir 2 minutes more. If desired, season to taste. Pass sauce with meat.


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select item1 2 1/2- to 3-pound pork sirloin roast
select itemgarlic powder
select itemground ginger
select itemdried thyme
select itempepper
select itemcooking oil
select item1 cup chicken broth
select itemlemon juice
select itemsoy sauce
select itemorange peel
select itemcornstarch
select item1/2 cup orange juice

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