MANDARIN PORK ROAST
1 boneless pork loin, (4 oz.)
1/4 tsp. pepper
2 tbsp. Dijon mustard
1/4 c. light brown sugar
1 chicken flavored bouillon cube
2 tbsp. cornstarch
1 medium onion, chopped
1 tsp. salt
1/2 tsp. garlic powder
1 can (11 oz.) mandarin orange slices
1/4 c. vinegar
1 tbsp. soy sauce
1/2 c. water
1/3 c. chopped green pepper
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°F for about 2 1/2 hours or until meat thermometer registers
170°F.
Drain mandarin orange slices, 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°F for 30 minutes, basting occasionally.
Slice pork and serve with warm pan drippings.
Serves 10.
1 boneless pork loin, (4 oz.)
1/4 tsp. pepper
2 tbsp. Dijon mustard
1/4 c. light brown sugar
1 chicken flavored bouillon cube
2 tbsp. cornstarch
1 medium onion, chopped
1 tsp. salt
1/2 tsp. garlic powder
1 can (11 oz.) mandarin orange slices
1/4 c. vinegar
1 tbsp. soy sauce
1/2 c. water
1/3 c. chopped green pepper
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°F for about 2 1/2 hours or until meat thermometer registers
170°F.
Drain mandarin orange slices, 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°F for 30 minutes, basting occasionally.
Slice pork and serve with warm pan drippings.
Serves 10.
