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Low-Fat Crockpot Orange-Herbed Pork Roas




Source of Recipe


Marla


List of Ingredients




1 2 1/2-pound to 3-pound pork sirloin roast
1 teaspoon dried oregano, crushed
1/2 teaspoon ground ginger
1/2 teaspoon pepper
Nonstick spray coating
2 medium onions, cut into thin wedges
1 teaspoon finely shredded orange peel (set aside)
1-1/4 cups orange juice
1 tablespoon sugar
1 tablespoon Florida Grapefruit Juice
1 tablespoon steak sauce
1 tablespoon reduced-sodium soy sauce
3 tablespoons cornstarch
Hot cooked noodles (optional)



Recipe



Trim fat from pork. If necessary, cut roast to fit into a 3½- to 4-
quart crockery cooker. In a small bowl combine oregano, ginger, and
pepper. Rub spice mixture over entire surface of meat. Spray a large
unheated, nonstick skillet with nonstick coating. Preheat over medium
heat. Add roast and brown on all sides. Transfer meat to the crockery
cooker; add onions. In a bowl combine 1 cup of the orange juice
(chill remaining orange juice), the sugar, grapefruit juice, steak
sauce, and soy sauce. Pour over meat in the crockery cooker.

Cover and 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, measure pan juices into a glass measure. Skim off
fat. Add additional orange juice, if necessary, to make 2-1/4 cups.
In a medium saucepan combine cornstarch, remaining 1/4 cup orange
juice, and the reserved orange peel; stir in reserved pan juices.
Cook and stir until
thickened and bubbly. Cook and stir for 2 minutes more. Pass sauce
with meat. If desired, serve with noodles.
Makes 8 servings.