Orange Roasted Pork with Harvest Vegetables

Tiffany Bannworth

By
@MissAnubis

I made this dish by request for one of our younger sons. He loves oranges and was served with a roasted orange slice as well.

I love the fragrance of the broth. I recommend saving the drippings if you enjoy Aspic.


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Comments:

Serves:

8-10

Prep:

20 Min

Cook:

5 Hr 20 Min

Ingredients

ROAST

1
pork roast
1
orange, thick sliced
2 Tbsp
molasses
1/2 stick
butter, unsalted sweet cream, room temperature
1/2 c
dark brown sugar
1 tsp
paprika, hot
1/2 tsp
ginger
1/2 tsp
cinnamon
1 c
red wine
salt and pepper to taste
rosemary, optionally

VEGETABLES

2 c
sliced crookneck squash
10
shallots, peeled and quartered
1 Tbsp
fresh garlic, sliced
celery, optional
sweet potato, optional
1 tsp
celery salt

Directions Step-By-Step

1
In a cast iron skillet, place meat fat side down. Pour wine over it.
2
Massage in butter. Drip over molasses.
3
Coat with brown sugar, then add spices and herb.
4
Place orange slices strategically on roast.
5
In a mixing bowl, add all vegetables and celery salt. Toss until well mixed.
6
Pour vegetables around roast. Tightly seal with tin foil or place cover on roasting pan.
7
Cook at 250F for 5 hours. Periodically, inject roast with pan drippings (optionally). Now cooking time may vary by size of roast. When poked, broth should run clean, not bloody.
8
When this is achieved, remove foil. Raise temperature to 375F. Cook uncovered for an additional 15-20 minutes or until golden.
9
Remove from oven. Allow to rest for 10 minutes before slicing.

About this Recipe

Course/Dish: Pork, Roasts