citrus pork roast

Slow Cooker

Juicy pork roast infused with bright orange and lemon flavors. A zesty and aromatic twist on a traditional Sunday dinner.

1 (3 pound) boneless pork loin roast
1/2 teaspoon garlic powder 1/2 teaspoon dried thyme 1/2 teaspoon ground ginger 1/4 teaspoon pepper
1 tablespoon vegetable oil
1 cup chicken broth
2 tablespoons sugar
2 tablespoons lemon juice 2 tablespoons soy sauce
1 1/2 teaspoons grated orange peel
3 tablespoons cornstarch 1/2 cup orange juice

Cut roast in half. In a small bowl, combine the garlic powder, thyme, ginger and pepper; rub over roast. In a large skillet over medium heat, brown roast on all sides in oil.
Place roast in a 5-qt. slow cooker. In a small bowl, combine the broth, sugar, lemon juice, soy sauce and orange peel; pour over roast. Cover and cook on low for 4 hours or until a meat thermometer reads 160 degrees F. Remove roast and keep warm. In a saucepan, combine the cornstarch and orange juice until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.