Citrus-Herb Pork Roast Recipe

Citrus-Herb Pork Roast Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

The genius combination of seasonings and citrus in this tender roast reminds us why we cherish tasty recipes. —Laura Brodine, Colorado Springs, Colorado

This recipe is:

Diabetic Friendly

[X]

Rate Citrus-Herb Pork Roast Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Citrus-Herb Pork Roast Recipe

Prep: 25 min. Cook: 8 hours

Yield: 8 Servings

25 480 505

Ingredients

1 boneless pork sirloin roast (3 to 4 pounds)
1 teaspoon dried oregano
1/2 teaspoon ground ginger
1/2 teaspoon pepper
2 medium onions, cut into thin wedges
1 cup plus 3 tablespoons orange juice, divided
1 tablespoon sugar
1 tablespoon white grapefruit juice
1 tablespoon steak sauce
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated orange peel
1/2 teaspoon salt
3 tablespoons cornstarch
Hot cooked egg noodles

Directions

Cut roast in half. In a small bowl, combine the oregano, ginger and pepper; rub over pork. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 4-qt. slow cooker; add onions.
In a small bowl, combine 1 cup orange juice, sugar, grapefruit juice, steak sauce and soy sauce; pour over top. Cover and cook on low for 8-10 hours or until a meat is tender. Remove meat and onions to a serving platter; keep warm.
Skim fat from cooking juices; transfer to a small saucepan. Add orange peel and salt. Bring to a boil. Combine cornstarch and the remaining orange juice until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and noodles. Yield: 8 servings.

Nutritional Facts 5 ounces cooked pork with 2 tablespoons gravy (calculated without egg noodles) equals 289 calories, 10 g fat (4 g saturated fat), 102 mg cholesterol, 326 mg sodium, 13 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

Originally published as Citrus-Herb Pork Roast in Simple & Delicious February/March 2012, p23