Real Recipes From Real Home Cooks ®

orange roasted pork with harvest vegetables

★★★★★ 1
a recipe by
Tiffany Bannworth
Cape Coral, FL

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.

★★★★★ 1
serves 8-10
prep time 20 Min
cook time 5 Hr 20 Min

Ingredients For orange roasted pork with harvest vegetables

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

  • 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.

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