Crock-Pot Orange-Herbed Pork Roast (3.5 PTS)

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Pork sirloin roast (up to 3 pounds)
1 teaspoon	5ml	Oregano, dried - crushed
1/2 teaspoon	2.5ml	Ground ginger
1/2 teaspoon	2.5ml	Pepper
		Nonstick cooking spray
2		Onions - cut into thin wedges (medium)
1 teaspoon	5ml	Orange peel (set aside) - finely shredded
1 1/4 cups	296ml	Orange juice
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Grapefruit juice
1 tablespoon	15ml	Steak sauce
1 tablespoon	15ml	Reduced-sodium soy sauce
3 tablespoons	45ml	Cornstarch
		Noodles (optional) - cooked

Recipe Instructions

Trim fat rom pork. If necessary, cut roast to fit into a 3 1/2 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 reserve pan juices. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Pass sauce with meat.

Per serving: 180 cals; 5g fat; 12g carb; 142mg sodium; 1 g fiber

MC Formatted by Mary [[email protected]]

Posted to: AllPointedRecipes

Source:
Cooking Light Online

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