Mandarin Pork Roast
A slow-roasted, boneless pork roast served with a sweet and sour mandarin orange sauce.
4 pounds boneless pork roast
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 tablespoons prepared brown mustard
1 (11-ounce) can Mandarin orange sections
1/4 cup firmly packed brown sugar
1/4 cup white distilled vinegar
1 teaspoon pork or chicken bouillon
1 tablespoon soy sauce
2 tablespoons cornstarch
1/2 cup water
1 onion, chopped
1/3 cup chopped green bell pepper
- Trim a boneless pork roast; sprinkle with salt, pepper, and garlic powder. Spread prepared brown mustard over the roast; place in a roasting pan. Cover and bake at 325°F (160°C). for 2 1/2 hours, or until the internal temperature reaches 170°F (80°C).
- Drain mandarin orange sections, reserving the liquid.
- In a saucepan combine the reserved liquid, brown sugar, vinegar, bouillon, soy sauce, cornstarch, and water. Cook over medium heat, stirring constantly, until smooth and thickened. Remove from the heat and stir in the mandarin orange sections, chopped onion, and chopped green bell pepper. Spoon the sauce over the roast.
- Bake, uncovered, at 400°F (205°C) for 30 minutes, basting occasionally. Slice the pork and serve with the sauce.
Makes 12 servings.