Mandarin Pork Roast
Yield
10 servingsPrep
15 minCook
3Ready
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pork loin
loin, about 40 ounces |
*
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
dijon mustard
|
|
| ¼ | C. |
brown sugar, light
|
*
|
| 1 | each |
chicken bouillon cubes
|
*
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | each |
onions
medium, chopped |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
garlic powder
|
|
| 11 | ounces |
mandarin oranges
|
|
| ¼ | C. |
vinegar
|
*
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| ½ | C. |
water
|
*
|
| ⅓ | C. |
green bell peppers
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pork loin
loin, about 40 ounces |
*
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
dijon mustard
|
|
| 0.3 | C. |
brown sugar, light
|
*
|
| 1 | each |
chicken bouillon cubes
|
*
|
| 3E+1 | ml |
cornstarch
|
|
| 1 | each |
onions
medium, chopped |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
garlic powder
|
|
| 317.9 | ml/g |
mandarin oranges
|
|
| 0.3 | C. |
vinegar
|
*
|
| 15 | ml |
soy sauce, tamari
|
|
| 0.5 | C. |
water
|
*
|
| 0.3 | C. |
green bell peppers
|
*
|
Directions
Trim excess fat from roast.
Sprinkle roast with salt, pepper and garlic powder.
Spread mustard over roast; place in a large Dutch oven.
Cover and bake at 325 degrees for about 2½ hours or until meat thermometer registers 170 degrees.
Drain Mandarin oranges, reserving liquid.
Set oranges aside.
Combine liquid and remaining ingredients except onion and green pepper; cook over medium heat, stirring constantly, until smooth and thickened.
Remove from heat; stir in oranges, onion and green pepper.
Spoon sauce over roast.
Bake uncovered at 400℉ (200℃) for 30 minutes, basting occasionally.
Slice pork and serve with warm pan drippings.
