Orange-Herbed Pork Roast<\/p>\n
<\/p>\n
2-1\/2 – 3 lb. Boneless Pork Roast<\/p>\n
1\/2 tsp. each Garlic Powder, Ginger, Thyme, Pepper<\/p>\n
1 T. Cooking Oil<\/p>\n
1 C. Chicken Broth<\/p>\n
2 T. Sugar<\/p>\n
2 T. Lemon Juice<\/p>\n
2 tsp. Soy Sauce<\/p>\n
1 1\/2 tsp. Grated Orange Peel<\/p>\n
1\/2 C. Orange Juice<\/p>\n
3 T. Cornstarch<\/p>\n
<\/p>\n
Trim fat from pork roast. Cut to fit into crockpot. Combine spice mixture and rub into roast surface. Heat oil in large skillet. Cook roast in hot oil until brown on all sides. Drain fat. Transfer meat to cooker. Combine chicken broth, sugar, lemon juice, soy sauce and orange peel in medium bowl and then pour over roast. Cook on low heat settings 8-10 hours. (Or cook over high for 4-5 hours.) For sauce, pour juices into glass measuring cup. Add water to equal 2 C. Stir OJ into cornstarch and then stir into juices in saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Season to taste with salt and pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"
Orange-Herbed Pork Roast 2-1\/2 – 3 lb. Boneless Pork Roast 1\/2 tsp. each Garlic Powder, Ginger, Thyme, Pepper 1 T. Cooking Oil 1 C. Chicken Broth 2 T. Sugar 2 T. Lemon Juice 2 tsp. Soy Sauce 1 1\/2 tsp. Grated Orange Peel 1\/2 C. Orange Juice 3 T. Cornstarch Trim fat from pork roast. Cut to fit into crockpot. Combine spice mixture and rub into roast surface. Heat oil in large skillet. Cook roast in hot oil…<\/p>\n