Glazed Pork Roast

 

I'm gonna sync my recipe posts with Elena over at Manwaring Moments and her "Try it Tuesday" posts... so here's my Tuesday recipe!

We've had this recipe often; we've tweaked it a little to our tastes, and it's a favorite now. The citrus seasoning really works with the pork roast, and the mandarin orange garnish is delish... perfect for spring and summer menus. This crock-pot recipe makes a great Sunday dinner entree. One slice is 4 points, which makes it light and healthy, too. Win-win!

Enjoy.

 

Glazed Pork Roast
(4 points per slice)

.
1 boneless whole pork loin roast ( 4 pounds), trimmed

1 tablespoon olive oil

1 tablespoon butter, melted

2/3 cup orange juice concentrate

1/3 cup water

3 garlic cloves, minced

1  1/2 teaspoons salt

1/2 teaspoon pepper

 

Glaze

1/4 cup packed brown sugar

2 tablespoons balsamic vinegar

1 tablespoon orange juice concentrate

1 garlic clove, minced

1 can (11 ounces) mandarin oranges, drained (optional)
.

Cut the roast in half. In a large skillet, brown roast in oil and butter on all sides. Transfer to a 5-qt. slow cooker. Add the orange juice concentrate, water, garlic, salt and pepper. Cover and cook on low for 4-6 hours or until a meant thermometer reads 160 ° F, and the meat is tender.

For the glaze, in a small saucepan, combine the brown sugar, vinegar, orange juice concentrate, and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced to about 1/4 cup. Brush over roast. Garnish with oranges if desired.

* Our tweaks:

• Double the glaze recipe.  You'll be glad you did. We like to serve rice with this dish to "soak up" any extra glaze.
• I've used a normal pork roast and it works just as well. (Didn't cut it half...)
• I don't brown the meat every time, but when I do, I only use the olive oil. It's enough to brown the meat by itself.
• Try the mandarin orange garnish. I love it.

original recipe: Light and Tasty magazine, February/March 2008, p. 49