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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1/2 tsp salt, grated orange and lemon peel
1 tsp coarsely ground black pepper and dried thyme
1 (3 lb) boneless pork roast
1/2 cup fresh orange juice and apple juice
2 tbsp Grand Marnier
1 (14 oz) can chicken broth
1 Golden Delicious apple, cored and sliced
1 medium onion, sliced (1 cup)
1 tbsp chopped jalapeño
1 1/2 tbsp cornstarch
1/4 cup water
Preheat oven to 350. Combine salt, orange peel, lemon peel, pepper and thyme in small mixing bowl. Rub mixture into skin of roast, pressing with force. Place the roast on a rack in a 9 X 12 inch roasting pan. Cook for 1 hour or until roast has reached an internal temperature of 145. Pour off drippings.
Add juices, grand Marnier, broth, apple, onion, and jalapeno to the roast in the pan. Bake for an additional 30 minutes or until roast has reached an internal temperature of 160. Transfer meat to a serving platter.
Combine cornstarch and water in a small bowl and mix well. In a 4-quart saucepan, bring juices from roasting pan to a boil. Stir in cornstarch mixture and bring to a slow boil. Pour juices over meat and serve. Serves 6
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GARDEN OF EDEN PORK ROAST
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1/2 tsp salt, grated orange and lemon peel
1 tsp coarsely ground black pepper and dried thyme
1 (3 lb) boneless pork roast
1/2 cup fresh orange juice and apple juice
2 tbsp Grand Marnier
1 (14 oz) can chicken broth
1 Golden Delicious apple, cored and sliced
1 medium onion, sliced (1 cup)
1 tbsp chopped jalapeño
1 1/2 tbsp cornstarch
1/4 cup water
Preheat oven to 350. Combine salt, orange peel, lemon peel, pepper and thyme in small mixing bowl. Rub mixture into skin of roast, pressing with force. Place the roast on a rack in a 9 X 12 inch roasting pan. Cook for 1 hour or until roast has reached an internal temperature of 145. Pour off drippings.
Add juices, grand Marnier, broth, apple, onion, and jalapeno to the roast in the pan. Bake for an additional 30 minutes or until roast has reached an internal temperature of 160. Transfer meat to a serving platter.
Combine cornstarch and water in a small bowl and mix well. In a 4-quart saucepan, bring juices from roasting pan to a boil. Stir in cornstarch mixture and bring to a slow boil. Pour juices over meat and serve. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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