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Crock Pot Orange-Herbed Pork Roast

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Ingredients

Adjust Servings:
2 1/2 - 3 lbs pork sirloin roast
1 teaspoon dried oregano, crushed
1/2 teaspoon ginger, ground
1/2 teaspoon pepper
nonstick spray coating
2 medium onions, cut into thin wedges
1 teaspoon orange rind, finely shredded set aside
1 1/4 cups orange juice
1 tablespoon sugar
1 tablespoon florida grapefruit juice

Nutritional information

1526.2
Calories
745 g
Calories From Fat
82.8 g
Total Fat
26.4 g
Saturated Fat
571.8 mg
Cholesterol
434.7 mg
Sodium
11.5 g
Carbs
0.7 g
Dietary Fiber
6 g
Sugars
171.9 g
Protein
729 g
Serving Size

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Crock Pot Orange-Herbed Pork Roast

Features:
    Cuisine:
    • 635 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Crock Pot Orange-Herbed Pork Roast, , Love it! I changed the recipe only a little bit as I did not have any orange juice. Used “Guava Passion Fruit Orange Juice” from Minutemaid instead. Also, substituted brown sugar for the granulated. It turned out fabulous. Several of my friends asked for the recipe! Will make this again for sure! Thank you for sharing this, Dancer, your recipes are always top notch!


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    Steps

    1
    Done

    Trim Fat from Pork. If Necessary, Cut Roast to Fit Into a 3- to 4-Quart Crockery Cooker.

    2
    Done

    in a Small Bowl Combine Oregano, Ginger, and Pepper. Rub Spice Mixture Over Entire Surface of Meat.

    3
    Done

    Spray a Large Unheated, Nonstick Skillet With Nonstick Coating. Preheat Over Medium Heat. Add Roast and Brown on All Sides.

    4
    Done

    Transfer Meat to the Crockery Cooker; Add Onions.

    5
    Done

    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.

    6
    Done

    Cover and Cook on Low-Heat Setting For 8 to 10 Hours or on High-Heat Setting For 4 to 5 Hours.

    7
    Done

    Transfer Roast to a Serving Platter; Keep Warm.

    8
    Done

    For Sauce, Measure Pan Juices Into a Glass Measure. Skim Off Fat. Add Additional Orange Juice, If Necessary, to Make 2-1/4 Cups.

    9
    Done

    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.

    10
    Done

    Cook and Stir For 2 Minutes More. Pass Sauce With Meat. If Desired, Serve With Noodles.

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    Idalia Cisneros

    Latin cuisine expert infusing her dishes with bold and authentic flavors.

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