Orange-Herbed Pork Roast

Season this low-cal, low-fat pork roast with citrus and herbs, then cook low and slow for tenderness. Serve with parsleyed new potatoes and steamed baby carrots.

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  • Makes: 8 servings

Orange-Herbed Pork Roast

Reviews (0)

5.0 by 2 people

Rate This!

Directions

  1. Trim fat from pork roast. If necessary, cut roast to fit into crockery cooker. In a small bowl combine garlic powder, ginger, thyme, and pepper. Rub spice mixture over entire surface of meat with fingers. In a large skillet brown roast on all sides in hot oil. Drain.
  2. Transfer meat to a 3 1/2-, 4-, or 5-quart crockery cooker. Combine chicken broth, sugar, lemon juice, soy sauce, and orange peel; pour over roast.
  3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  4. Transfer roast to a serving platter; keep warm. For sauce, pour juices into glass measuring cup. Skim fat. If necessary, add water to equal 2 cups. Transfer to saucepan. Combine cornstarch and orange juice; stir into juices in saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. If desired, season to taste. Pass sauce with meat.
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Nutrition Facts (Orange-Herbed Pork Roast)

  • Per serving:
  • 197 kcal ,
  • 6 g fat
  • (2 g sat. fat ,
  • 78 mg chol. ,
  • 224 mg sodium ,
  • 8 g carb. ,
  • 29 g pro.
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