Featuring a hint of orange, my roast doesn’t last long once I set it out. I usually take it along to potlucks and get-togethers.
—RADELLE KNAPPENBERGER OVIEDO, FL
PREP: 30 MIN. • COOK: 4 HOURS • MAKES: 16 SERVINGS
1 boneless pork loin roast (4 pounds), trimmed
1 tablespoon olive oil
1 tablespoon butter, melted
2/3 cup thawed 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 thawed orange juice concentrate
1 garlic clove, minced
1 can (11 ounces) mandarin oranges, drained, optional
1. Cut roast in half. In a large skillet, brown roast in oil and butter on all sides.
2. 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 the meat is tender.
3. For 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.
PER SERVING 3 ounces equals 190 cal., 7 g fat (2 g sat. fat), 58 mg chol., 263 mg sodium, 9 g carb., trace fiber, 22 g pro. Diabetic Exchanges: 3 lean meat, 1/2 starch.