3 pounds boneless pork loin roast, trimmed of visible fat
2 tablespoons cornstarch
1 tablespoon sugar
6 ounces orange juice
6 ounces unsweetened pineapple juice
Dash salt
Dash ground cloves
2 tablespoons lemon juice
1 pint fresh strawberries, hulled and sliced
Servings: 12
Place pork roast on rack in shallow roasting pan. Do not add water. Do not cover. Roast in 325ºF oven, until meat thermometer inserted in thickest part of roast registers 155-160 degrees F. Allow 23 to 33 minutes per pound for medium doneness. Remove roast from oven, let stand 10 minutes before carving. Meanwhile, combine cornstarch and sugar in medium saucepan. Stir in orange and pineapple juices. Cook and stir over medium heat, until mixture bubbles and thickens. Remove from heat and stir in salt, cloves and lemon juice. Carve roast with sauce. Garnish with strawberries.
Preparation Time: 1 hour 30 minutes
2 tablespoons cornstarch
1 tablespoon sugar
6 ounces orange juice
6 ounces unsweetened pineapple juice
Dash salt
Dash ground cloves
2 tablespoons lemon juice
1 pint fresh strawberries, hulled and sliced
Servings: 12
Place pork roast on rack in shallow roasting pan. Do not add water. Do not cover. Roast in 325ºF oven, until meat thermometer inserted in thickest part of roast registers 155-160 degrees F. Allow 23 to 33 minutes per pound for medium doneness. Remove roast from oven, let stand 10 minutes before carving. Meanwhile, combine cornstarch and sugar in medium saucepan. Stir in orange and pineapple juices. Cook and stir over medium heat, until mixture bubbles and thickens. Remove from heat and stir in salt, cloves and lemon juice. Carve roast with sauce. Garnish with strawberries.
Preparation Time: 1 hour 30 minutes
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