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Mustard-Orange Pork Roast Recipe

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This recipe for Mustard-Orange Pork Roast, by , is from FAMILY FAVORITES 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cinda Meyer
Added: Saturday, June 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 T. Dijon-style mustard
2 tsp. finely shredded orange peel (orange zest)
1/2 tsp. coarsely ground pepper
1 (2 1/2 to 3 lb.) boneless pork loin roast
2 medium oranges
orange juice
4 tsp. cornstarch
1 T. Dijon-style mustard
1 tsp. sugar
1/4 c. dry white wine

Directions:
Directions:
Combine 2 T. mustard, 1 t. orange peel, and pepper. Place meat on a rack in a shallow roasting pan. Spread mustard mixture on top and sides of roast.
Insert meat thermometer, placing bulb so it rests in the center of the meat and does not rest in fat. Roast, uncovered, in a 325 degree oven for 1 - 2 hours or until the thermometer registers 170 degrees.
Meanwhile, for sauce, peel and section oranges over a bowl to catch juices. Add additional orange juice to make 1 c. juice.
In a saucepan stir together orange juice and cornstarch. Stir in 1 T. mustard, sugar, and remaining orange peel. Cook and stir until thickened and bubbly then cook and stir 2 minutes more. Stir in wine and orange sections. Heat through. Slice roast. Serve sauce with roast.

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
This makes a nice main dish for guests.

 

 

 

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