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Orange-Herbed Pork Roast

  • Course: Main Dish

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Reynolds Kitchens tip

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  • 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


Step 1

Trim fat from pork roast. If necessary, cut roast to fit into crockery cooker.

Step 2

In a small bowl combine garlic powder, ginger, thyme, and pepper. Rub spice mixture over entire surface of meat with fingers.

Step 3

In a large skillet brown roast on all sides in hot oil. Drain.

Step 4

Line a 3 1/2 to 5 quarty crockery cooker with a Reynolds® Slow Cooker Liner. Transfer meat to cooker.

Step 5

Combine chicken broth, sugar, lemon juice, soy sauce, and orange peel; pour over roast and cook on low heat for 5 to 6 hours.

Step 6

Transfer roast to a serving platter; keep warm.

Step 7

For sauce, pour juices into glass measuring cup. Skim fat. If necessary, add water to equal 2 cups.

Step 8

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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