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Citrus-Herb Pork Roast

 Citrus-Herb Pork Roast
The genius combination of seasonings and citrus in this tender roast reminds us why we cherish tasty recipes. —Laura Brodine, Colorado Springs, Colorado
8 ServingsPrep: 25 min. Cook: 8 hours


  • 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


  • 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 meat is tender. Remove meat and onions to a
  • serving platter; keep warm.
  • Skim fat from cooking juices; transfer to a small saucepan. Add

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Citrus-Herb Pork Roast (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.