Orange-Herbed Pork Roast
Recipe from
Better Homes and Gardens
Season this low-cal, low-fat pork roast with citrus and herbs, then cook low and slow for tenderness. Serve with parsleyed new potatoes and steamed baby carrots.
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Ingredients
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1 2 1/2- to 3-poundpork sirloin roastsee savings
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1/2 teaspoongarlic powdersee savings
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1/2 teaspoonground gingersee savings
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1/2 teaspoondried thyme, crushedsee savings
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1/4 teaspoonpeppersee savings
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1 tablespooncooking oilsee savings
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1 cupchicken broth (see tip, page 29)see savings
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2 tablespoonssugarsee savings
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2 tablespoonslemon juicesee savings
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2 teaspoonssoy saucesee savings
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1 1/2 teaspoonsfinely shredded orange peelsee savings
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3 tablespoonscornstarchsee savings
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1/2 cuporange juicesee savings
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Directions
1.
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.
2.
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.
3.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4.
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.
Nutrition information
Per serving: Calories 197, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 78 mg, Sodium 224 mg, Carbohydrate 8 g, Protein 29 g.
Percent Daily Values are based on a 2,000 calorie diet
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