Crockpot Orange-Herbed Pork Roast
Shared by: Jim Bolding
Source: Why Be Fat? Newsletter
Makes 8 servings
1 21/2-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 orange peel (set aside)
1-1/4 cups 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 31/2 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 reserved pan juices.
Cook and stir until thickened and bubbly. Cook and stir for 2 minutes
more. Pass sauce with meat.