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    Herbed Pork Roast

    Source of Recipe

    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 (see tip, page 29)
    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.
    Transfer meat to a 3 1/2-, 4-, or 5-quart crockery cooker. Combine chicken broth, sugar, lemon juice, soy sauce, and orange peel; pour over roast.
    Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 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.

    Nutritional Information
    Nutritional facts per serving
    calories: 197, total fat: 6g, saturated fat: 2g, cholesterol: 78mg, sodium: 224mg, carbohydrate: 8g, protein: 29g




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