Friday, March 2, 2012

Roast pork with citrus sauce

* 2 Tbs olive oil
* 3 lb boneless pork loin
* 1/2 tsp salt
* 1/2 tsp pepper
* 1 onion, chopped
* 1 jalapeno pepper, seeded and chopped
* 1 tsp jarred chopped garlic
* 1/3 cup orange juice
* 1 cup low-sodium chicken broth
* 2 tsp cornstarch
* 2 Tbs lemon juice

1. In a heavy skillet, heat 1 tablespoon of the oil over medium heat. Add pork and brown it on all sides. Remove pork to a plate and season with salt and pepper.
2. Add remaining oil, onion, jalapeno, and garlic to skillet. Cook for 5 minutes, stirring. Add orange juice. Pour into the slow cooker. Place roast on top; add the broth.
3. Cover and cook on low for 5 hours. Remove pork.
4. Strain juices from onions and other ingredients. Pour 2 cup of the cooking liquid into a small saucepan and bring to a boil.
5. Dissolve cornstarch in lemon juice and stir into saucepan. Cook for a minute or two to thicken.
6. Slice meat; serve with sauce.

This sauce was bright, but not overpowering. As with most slow cooker meals, the meat can become a little dry (definitely don't go past 5 hours if you only have a 3lb roast), but the citrus gravy was really nice with it. The roast is great the night you make it, and the leftovers can be shredded and re-purposed for another meal (depending on how much you have left). You could use it in quesadillas, or on a pizza crust, or add some BBQ sauce and have pulled pork sandwiches. It is so nice when the leftovers can take on a whole new life as a completely different meal!

I clipped this from a parenting magazine back in February 2007! 5 years ago!

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