orange roasted pork with harvest vegetables
(1 rating)
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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(1 rating)
yield
8 -10
prep time
20 Min
cook time
5 Hr 20 Min
Ingredients For orange roasted pork with harvest vegetables
- ROAST
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1pork roast
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1orange, thick sliced
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2 Tbspmolasses
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1/2 stickbutter, unsalted sweet cream, room temperature
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1/2 cdark brown sugar
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1 tsppaprika, hot
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1/2 tspginger
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1/2 tspcinnamon
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1 cred wine
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salt and pepper to taste
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rosemary, optionally
- VEGETABLES
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2 csliced crookneck squash
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10shallots, peeled and quartered
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1 Tbspfresh garlic, sliced
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celery, optional
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sweet potato, optional
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1 tspcelery salt
How To Make orange roasted pork with harvest vegetables
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1In a cast iron skillet, place meat fat side down. Pour wine over it.
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2Massage in butter. Drip over molasses.
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3Coat with brown sugar, then add spices and herb.
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4Place orange slices strategically on roast.
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5In a mixing bowl, add all vegetables and celery salt. Toss until well mixed.
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6Pour vegetables around roast. Tightly seal with tin foil or place cover on roasting pan.
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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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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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9Remove from oven. Allow to rest for 10 minutes before slicing.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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