Shelly's Recipe

ORANGE-HERBED PORK ROAST - Crock pot

Category: Roasts/Tenderloins - Pork

1 (2 1/2 to 3 lb) pork sirloin roast
1 tsp dried oregano, crushed
1/2 tsp ground ginger
1/2 tsp pepper
Nonstick spray coating
2 medium onions, cut into thin wedges
1 tsp finely shredded orange peel (set aside)
1 1/4 cups orange juice
1 tbsp sugar
1 tbsp grapefruit juice
1 tbsp steak sauce
1 tbsp soy sauce
3 tbsp cornstarch
Hot cooked noodles (optional)

Trim fat from pork. If necessary, cut roast to fit into a 3 1/2 to 4-quart crock pot. In a small bowl combine oregano, ginger, and pepper. Rub spice mixture over entire surface of meat. Spray a large unheated, nonstick skillet with nonstick coating.

Preheat over medium heat. Add roast and brown on all sides. Transfer meat to the crockery cooker; add onions.

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 crock pot. Cover and 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, measure pan juices into a glass measure. Skim off fat. Add additional orange juice, if necessary, to make 2-1/4 cups. 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. Cook and stir for 2 minutes more. Pass sauce with meat. If desired, serve with noodles.
Serves 8