Orange-Herbed Pork Roast 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) Trim fat from pork. If necessary, cut roast to fit into a 3 _- 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. Servings: 8   Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page