Orange-Herbed Pork Roast

By Judy1

Season this low-cal, low-fat pork roast with citrus and herbs, then cook low and slow for tenderness. Serve with parsleyed new potatoes and steamed baby carrots.

Ingredients

• 1 2 1/2- 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

Preparation

Step 1

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.
2.
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.
3.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4.
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