Tuesday, April 29, 2014

Maple-Citrus Pork Roast

... that one recipe without a picture.

So sorry I completely spaced and didn't take a single one! On this particular day we had some company out and TRex was outside playing so I was in-out-in-out a lot. Hopefully you can look the recipe over and decide for yourself! We really enjoyed it, and so did our company. James paid me a GREAT compliment and said to our guest "Yep, I get meals this good every night!" How sweet is that!?!

 Also: This calls to bake in the oven, I threw mine in the Crockpot on low for 7 hours.

Maple-Citrus Pork Roast
*Marinate Overnight!!* 

Ingredients:
4 navel oranges, divided
½ cup pure maple syrup
3 tablespoons low-sodium soy sauce
3 cloves garlic, minced
1 teaspoon ground ginger
3- to 3½-lb boneless pork loin roast
2 tablespoons olive oil
½ teaspoon salt, ½ teaspoon pepper
14.5 oz can reduced-sodium chicken broth

Directions:
Grate rind from and juice 2 oranges; stir together grated rind, juice, maple syrup, soy sauce, garlic, and ginger. Pour orange juice mixture over pork roast; cover and refrigerate overnight. Preheat oven to 400 degrees. Peel and section remaining 2 oranges into segments; place orange segments in a roasting pan coated with olive oil. Place pork over oranges; sprinkle with salt and pepper. Bake 30 minutes, turn, add broth, and bake 30 minutes longer or until a meat thermometer inserted into
thickest portion registers 155 degrees. Let stand 15 minutes before slicing.


Another amazing eMeals recipe: www.emeals.com

Side note:
I paired this meal with


Garlicky Pan-Roasted Broccoli and Cauliflower

2 tablespoons olive oil
4 cloves garlic, minced
2 (12-oz) packages fresh broccoli and
cauliflower florets
¾ teaspoon salt, ¾ teaspoon pepper


Heat oil in a large nonstick skillet over medium- high heat; add olive oil, garlic broccoli and cauliflower, salt, and pepper. Sauté 3 minutes or until browned; cover, reduce heat, and cook 3 minutes longer or until crisp-tender. Serve vegetables with pork roast.

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- April