orange roasted pork with harvest vegetables
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.
prep time
20 Min
cook time
5 Hr 20 Min
method
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yield
8-10 serving(s)
Ingredients
- ROAST
- 1 - pork roast
- 1 - orange, thick sliced
- 2 tablespoons molasses
- 1/2 stick butter, unsalted sweet cream, room temperature
- 1/2 cup dark brown sugar
- 1 teaspoon paprika, hot
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1 cup red wine
- - salt and pepper to taste
- - rosemary, optionally
- VEGETABLES
- 2 cups sliced crookneck squash
- 10 - shallots, peeled and quartered
- 1 tablespoon fresh garlic, sliced
- - celery, optional
- - sweet potato, optional
- 1 teaspoon celery salt
How To Make orange roasted pork with harvest vegetables
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Step 1In a cast iron skillet, place meat fat side down. Pour wine over it.
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Step 2Massage in butter. Drip over molasses.
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Step 3Coat with brown sugar, then add spices and herb.
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Step 4Place orange slices strategically on roast.
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Step 5In a mixing bowl, add all vegetables and celery salt. Toss until well mixed.
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Step 6Pour vegetables around roast. Tightly seal with tin foil or place cover on roasting pan.
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Step 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.
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Step 8When this is achieved, remove foil. Raise temperature to 375F. Cook uncovered for an additional 15-20 minutes or until golden.
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Step 9Remove from oven. Allow to rest for 10 minutes before slicing.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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