Mandarin Pork Roast
Makes 8 servings
One 3-pound boneless pork loin roast
1/2 tsp. black pepper
1/2 tsp. garlic powder
2 Tbs. Dijon mustard
1 can (10-11 oz.) Mandarin orange sections
1/4 cup vinegar
1 Tbs. reduced-sodium soy sauce
1/4 cup firmly packed brown sugar
1 tsp. instant chicken bouillon granules or one bouillon cube
2 Tbs. cornstarch
1/2 cup cold water
1 small onion, chopped
1 small green bell pepper, seeded and chopped
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Preheat oven to 325º F. Trim and discard excess fat from roast. Season roast with black pepper and garlic powder, then spread with mustard. Place roast, fat-side-up in an OvenWorks™ 3-quart Oval Casserole. Cover and microwave on High 10 minutes.
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Transfer covered casserole to oven and bake 30 minutes. Meanwhile, drain oranges and reserve juice. In small microwave-safe bowl, stir together reserved juice, the vinegar, soy sauce, sugar and bouillon. Stir cornstarch into water, then stir into juice mixture. Microwave on High 2-3 minutes, stirring once, until mixture is smooth and thick. Add onion, bell pepper and orange slices. Spoon sauce over meat and roast, uncovered, an additional 25-30 minutes, basting occasionally, until meat thermometer inserted in thickest portion of roast registers 160º F.
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Remove from oven and let stand about 10 minutes before slicing.
Source: Tupperware