1 21/2-pound to 3-pound pork sirloin roast
1 teaspoon dried oregano, crushed
1/2 teaspoon ground ginger
1/2 teaspoon pepper
Nonstick spray coating
2 medium onions, cut into thin wedges
1 teaspoon finely shredded orange peel (set aside)
1-1/4 cups orange juice
1 tablespoon sugar
1 tablespoon Florida Grapefruit Juice
1 tablespoon steak sauce
1 tablespoon reduced-sodium soy sauce
3 tablespoons cornstarch
Hot cooked noodles (optional)
| | Trim fat from pork. If necessary, cut roast to fit into
a 3½- to 4-quart crockery cooker. 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 crockery cooker. 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.
Makes 8 servings.Calories...180 Fat...5 g Carbs...12 g
Sodium...142 mg Fiber...1 g |
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