Subj : BH&G 2114
To   : ALL
From : DAVE DRUM
Date : Tue Mar 16 2021 17:15:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange-Herbed Pork Roast
 Categories: Pork, Citrus, Herbs
      Yield: 8 Servings
 
      3 lb Pork sirloin roast
    1/2 ts Garlic powder
    1/2 ts Ground ginger
    1/2 ts Dried thyme; crushed
    1/4 ts Pepper
      1 tb Cooking oil
      1 c  Chicken broth
      2 tb Sugar
      2 tb Lemon juice
      2 ts Soy sauce
  1 1/2 ts Fine shredded orange peel
      3 tb Cornstarch
    1/2 c  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.
  
  Better Homes & Gardens | June 2014
  
  MM Format by Dave Drum - 15 June 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "A superstition is a premature explanation that overstays its time"- G.
les
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