4 ounces boneless pork loin
1/4 teaspoon pepper
2 tablespoons dijon mustard
1/4 cup light brown sugar
1 chicken bouillon cube
2 tablespoons cornstarch
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon garlic powder
11 ounces canned mandarin oranges
1/4 cup vinegar
1 tablespoon soy sauce
1/2 cup water
1/3 cup chopped green pepper
Servings: 10
1. Trim excess fat from roast. Sprinkle roast with salt, pepper and garlic powder. Spread mustard over roast; place in a large Dutch oven. Cover and bake at 325 degrees for about 2 1/2 hours or until meat thermometer registers 170 degrees.
2. Drain Mandarin oranges, reserving liquid. Set oranges aside.
3. Combine liquid and remaining ingredients except onion and green pepper; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in oranges, onion and green pepper. Spoon sauce over roast.
4. Bake uncovered at 400 degrees for 30 minutes, basting occasionally. Slice pork and serve with warm pan drippings.
1/4 teaspoon pepper
2 tablespoons dijon mustard
1/4 cup light brown sugar
1 chicken bouillon cube
2 tablespoons cornstarch
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon garlic powder
11 ounces canned mandarin oranges
1/4 cup vinegar
1 tablespoon soy sauce
1/2 cup water
1/3 cup chopped green pepper
Servings: 10
1. Trim excess fat from roast. Sprinkle roast with salt, pepper and garlic powder. Spread mustard over roast; place in a large Dutch oven. Cover and bake at 325 degrees for about 2 1/2 hours or until meat thermometer registers 170 degrees.
2. Drain Mandarin oranges, reserving liquid. Set oranges aside.
3. Combine liquid and remaining ingredients except onion and green pepper; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in oranges, onion and green pepper. Spoon sauce over roast.
4. Bake uncovered at 400 degrees for 30 minutes, basting occasionally. Slice pork and serve with warm pan drippings.
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