Saturday, February 6, 2010

Pork Roast with Twist of Orange! This was outstanding! I actually wasn't sure about it once I had it all mixed together and in the crock pot. It wasn't smelling at all like I had imagined and I was worried that it wouldn't be good. I was so wrong! It was absolutely awesome! VERY flavorful! Not spicy (even though it has a whole jalapeno pepper in it)! You can taste the flavor of the pepper, but not the fact, my kids who all hate spicy all LOVED it! Belle gave it a 10!

I got this from the Nov/Dec 2008 Simple and Delicious cookbook...

Pork Roast with Twist of Orange

4 bacon strips, diced (I used pre-cooked bacon bits)
1 package boneless pork tenderloin (it called for a boneless pork shoulder but they didn't look very good at the store)
1 large onion, thinly sliced
1 1/2 tsp minced garlic
1 jalapeno pepper, seeded (remove membrane!), and finely chopped - wear gloves!!!
4 1/2 tsp chili powder
1 tsp salt
1 tsp pepper
1 cup chicken broth, divided
2/3 cup orange juice
1/4 cup flour
hot mashed potatoes, optional

1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Cut roast in half. Brown meat in drippings (or in 2 Tbsp olive oil if using pre-cooked bacon) on all sides. Transfer to 5-quart slow cooker, reserving 1 Tbsp drippings.
2. Brown onion and garlic in drippings. Add the jalapeno, chili powder, salt, and pepper. Gradually stir in 1/2 cup chicken broth, orange juice, and bacon; pour over roast. Cover and cook on low for 4 1/2 to 5 hours or until a meat thermometer reads 160 degrees.
3. Remove pork and onion; keep warm. Pour cooking juices into a small saucepan and skim fat. Combine flour and remaining broth until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and mashed potatoes, if desired.

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