 |
Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 16 |
|
âThis light recipe is always popular with adults and children alike,â writes Radelle Knappenberger of Oviedo, Florida. âItâs an excellent âtake-alongâ meal for potlucks.â Ingredients:
1 boneless pork loin roast (4 pounds), trimmed |
1 tablespoon olive oil |
1 tablespoon butter, melted |
2/3 cup thawed orange juice concentrate |
1/3 cup water |
3 garlic cloves, minced |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
glaze: |
1/4 cup packed brown sugar |
2 tablespoons balsamic vinegar |
1 tablespoon thawed orange juice concentrate |
1 garlic clove, minced |
1 can (11 ounces) mandarin oranges, drained, optional |
Directions:
1. Cut roast in half. In a large skillet, brown roast in oil and butter on all sides.
2. Transfer to a 5-qt. slow cooker. Add the orange juice concentrate, water, garlic, salt and pepper. Cover and cook on low for 4-6 hours or until meat is tender.
3. For glaze, in a small saucepan, combine the brown sugar, vinegar, orange juice concentrate and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced to about 1/4 cup. Brush over roast. Garnish with oranges if desired. Yield: 16 servings.
|
|