I have taken this from the Better Homes & Gardens Crockery Cookbook. When the weather starts to get a little crisp, I love to use the slow cooker. It works so well on the days that I go into the center since I can come home around 4:30-5:00 and dinner just needs to be served. It also helps that Mr. V has had to smell it cooking all day, so he is always excited to finally eat!
Orange-Herbed Pork Roast with raw carrots.
1 3lb pork sirloin roast
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1 cup chicken broth
2 tablespoons sugar
2 tablespoons lemon juice
2 teaspoons soy sauce
1.5 teaspoons finely shredded orange peel
3 tablespoons cornstarch
1/2 cup orange juice
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 3.5 – 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 4-5 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 till thickened and bubbly. Cook and stir two minutes more. If desired, season to taste. Pass sauce with meat. Makes 8 servings.
This was delicious and definitely had a citrus tang to it. I saved the extra sauce for later, but the next day we just shredded some of the pork and made toasted sandwiches. I was very pleased with this recipe!