Orange Roasted Pork with Harvest Vegetables

1
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.

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

How to Make Orange Roasted Pork with Harvest Vegetables

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.

Printable Recipe Card

About Orange Roasted Pork with Harvest Vegetables

Course/Dish: Pork, Roasts




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