Herbed pork roast served
with a sherried orange sauce.
Pork
a La Orange
4 pounds boneless pork
roast
1 garlic clove, sliced
1 teaspoon rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons prepared brown mustard
2 tablespoons orange marmalade
2 tablespoons orange juice
1/2 cup orange juice
2 tablespoons sherry
2 teaspoons cornstarch
- Preheat oven to 325°F
(160°C).
- Cut slits in the fat side
of a boneless pork roast and insert sliced garlic clove. Rub
with rosemary, salt, and pepper. Roast, fat side up, for 1 hour
and 45 minutes.
- While roast is cooking
combine prepared brown mustard, orange marmalade, and 2 tablespoons
orange juice. Brush over the roast and continue cooking for an
additional 15 minutes.
- Remove roast to a serving
dish. Combine the pan drippings with 1/2 cup orange juice, sherry,
and cornstarch in a saucepan and cook over medium-high heat,
stirring constantly, until thickened. Serve over the roast.
Makes 12 servings.
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