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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1In a cast iron skillet, place meat fat side down. Pour wine over it.

2Massage in butter. Drip over molasses.

3Coat with brown sugar, then add spices and herb.

4Place orange slices strategically on roast.

5In a mixing bowl, add all vegetables and celery salt. Toss until well mixed.

6Pour vegetables around roast. Tightly seal with tin foil or place cover on roasting pan.

7Cook 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.

8When this is achieved, remove foil. Raise temperature to 375F. Cook uncovered for an additional 15-20 minutes or until golden.

9Remove from oven. Allow to rest for 10 minutes before slicing.

About this Recipe

Course/Dish: Pork, Roasts