Orange-Herbed Pork Roast

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

cooking oil

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!

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