Orange-Herbed Pork Roast
- Course: Main Dish
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 1 2 1/2- to 3-pound pork sirloin roast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon pepper
- 1 tablespoon cooking oil
- 1 cup chicken broth
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- 2 teaspoons soy sauce
- 1 1/2 teaspoons finely shredded orange peel
- 3 tablespoons cornstarch
- 1/2 cup orange juice
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.
Line a 3 1/2 to 5 quarty crockery cooker with a Reynolds® Slow Cooker Liner. Transfer meat to cooker.
Combine chicken broth, sugar, lemon juice, soy sauce, and orange peel; pour over roast and cook on low heat for 5 to 6 hours.
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.
Back to top