The genius combo of seasonings and citrus in this tender roast is exactly what you’re looking for.
—LAURA BRODINE COLORADO SPRINGS, CO
PREP: 25 MIN. • COOK: 8 HOURS • MAKES: 8 SERVINGS
1 boneless pork sirloin roast (3 to 4 pounds)
1 teaspoon dried oregano
1/2 teaspoon ground ginger
1/2 teaspoon pepper
2 medium onions, cut into thin wedges
1 cup plus 3 tablespoons orange juice, divided
1 tablespoon sugar
1 tablespoon white grapefruit juice
1 tablespoon steak sauce
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated orange peel
1/2 teaspoon salt
3 tablespoons cornstarch
Hot cooked egg noodles
1. Cut the roast in half. In a small bowl, combine the oregano, ginger and pepper; rub over pork. In a large nonstick skillet coated with cooking spray, brown the roast on all sides. Transfer to a 4-qt. slow cooker and add the onions.
2. In a small bowl, combine 1 cup orange juice, sugar, grapefruit juice, steak sauce and soy sauce; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender. Remove the meat and onions to a serving platter; keep warm.
3. Skim fat from cooking juices; transfer to a small saucepan. Add the orange peel and salt. Bring to a boil. Combine the cornstarch and remaining orange juice until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and noodles.
PER SERVING 5 ounces cooked pork with 2 tablespoons gravy (calculated without egg noodles) equals 289 cal., 10 g fat (4 g sat. fat), 102 mg chol., 326 mg sodium, 13 g carb., 1 g fiber, 35 g pro. Diabetic Exchanges: 5 lean meat, 1 starch.