Crock Pot Seed Crusted Orange Pork Roast Recipes

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CROCK POT ORANGE-HERBED PORK ROAST



Crock Pot Orange-Herbed Pork Roast image

Make and share this Crock Pot Orange-Herbed Pork Roast recipe from Food.com.

Provided by Dancer

Categories     Oranges

Time 10h15m

Yield 8 serving(s)

Number Of Ingredients 14

2 1/2-3 lbs pork sirloin roast
1 teaspoon dried oregano, crushed
1/2 teaspoon ginger, ground
1/2 teaspoon pepper
nonstick spray coating
2 medium onions, cut into thin wedges
1 teaspoon orange rind, finely shredded (set aside)
1 1/4 cups orange juice
1 tablespoon sugar
1 tablespoon florida grapefruit juice
1 tablespoon steak sauce
1 tablespoon reduced sodium soy sauce
3 tablespoons cornstarch
noodles, cooked (optional)

Steps:

  • Trim fat from pork. If necessary, cut roast to fit into a 3- to 4-quart crockery cooker.
  • In a small bowl combine oregano, ginger, and pepper. Rub spice mixture over entire surface of meat.
  • Spray a large unheated, nonstick skillet with nonstick coating. Preheat over medium heat. Add roast and brown on all sides.
  • Transfer meat to the crockery cooker; add onions.
  • In a bowl combine 1 cup of the orange juice (chill remaining orange juice), the sugar, grapefruit juice, steak sauce, and soy sauce. Pour over meat in the crockery cooker.
  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  • Transfer roast to a serving platter; keep warm.
  • For sauce, measure pan juices into a glass measure. Skim off fat. Add additional orange juice, if necessary, to make 2-1/4 cups.
  • In a medium saucepan combine cornstarch, remaining 1/4 cup orange juice, and the reserved orange peel; stir in reserved pan juices. Cook and stir until thickened and bubbly.
  • Cook and stir for 2 minutes more. Pass sauce with meat. If desired, serve with noodles.

ORANGE HERBED PORK ROAST FOR THE CROCK POT!



Orange Herbed Pork Roast for the Crock Pot! image

Make and share this Orange Herbed Pork Roast for the Crock Pot! recipe from Food.com.

Provided by Shannon 24

Categories     Pork

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 13

1 (2 1/2-3 lb) pork sirloin roast
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1 tablespoon oil
1 cup chicken broth
2 tablespoons sugar
2 tablespoons lemon juice
2 teaspoons soy sauce
1 1/2 teaspoons orange peel, finely shredded
3 tablespoons cornstarch
1/2 cup orange juice

Steps:

  • Trim fat from roast. In small bowl, combine garlic powder, ginger, thyme, and pepper. Rub spice mixture over entire roast. In large skillet, brown roast on all sides in hot oil. Drain.
  • Transfer meat to slow cooker. Combine chicken broth, sugar, lemon juice, soy sauce and orange peel. Pour over roast.
  • Cover and cook on low for 8-10 hours or on high for 4-5 hours.
  • Transfer roast to serving platter, keep warm. For sauce, pour juices into glass measuring cup, skim fat. Add water to equal 2 cups. Transfer to saucepan. Combine cornstarch and orange juice, stir into juices in saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve sauce with meat.
  • Enjoy!

Nutrition Facts : Calories 1531.6, Fat 84.6, SaturatedFat 26.7, Cholesterol 571.8, Sodium 544, Carbohydrate 8.4, Fiber 0.2, Sugar 4.7, Protein 172.1

SLOW-COOKER SPICED ORANGE PORK ROAST



Slow-Cooker Spiced Orange Pork Roast image

Delicious pork roast recipe with a citrus twist - made stress-free for dinner in a slow cooker.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 8

Number Of Ingredients 13

2 1/2- to 3-pound pork shoulder roast
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium orange
1 bag (16 ounces) baby-cut carrots
1/2 cup dried apricots or orange-flavored dried plums
1/2 cup chicken broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cornstarch
1 tablespoon water
1 tablespoon honey
Chopped fresh parsley, if desired

Steps:

  • Sprinkle pork with salt and pepper. Spray 10-inch skillet with cooking spray. Cook pork in skillet over medium-high heat until brown on all sides. Grate peel from orange; squeeze juice from orange. Reserve orange peel and juice.
  • Place pork in 3 1/2- to 4-quart slow cooker. Place carrots and apricots on pork. Mix broth, cinnamon, nutmeg and reserved orange peel and juice; pour over pork.
  • Cover and cook on low heat setting 9 to 11 hours or until pork is tender.
  • Remove pork, carrots and apricots from cooker; cover to keep warm. Skim fat from surface of juices in cooker; pour juices into 1-quart saucepan. Mix cornstarch and water until smooth; stir in honey. Stir honey mixture into juices in saucepan. Cook over medium-low heat about 15 minutes, stirring constantly, until mixture is smooth and bubbly. Serve pork with carrots, apricots and sauce. Sprinkle with parsley.

Nutrition Facts : Calories 325, Carbohydrate 15 g, Cholesterol 90 mg, Fiber 3 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg

SLOW COOKER PORK ROAST



Slow Cooker Pork Roast image

I tried this cut of meat when it was on sale, and for lack of any other ideas I took suggestions from the back of the label, with a few tweaks (like making gravy). This is a very popular dish at our house, and it could not be easier! Instead of rubbing the roast with the onion soup mix and then adding the cranberry sauce, you can also just mix the onion soup mix with the cranberry sauce and pour the whole mixture over the roast.

Provided by LawrenceKansasPerson

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 6

1 (3 pound) pork sirloin roast
1 (1 ounce) package dry onion soup mix
1 (16 ounce) can whole berry cranberry sauce
2 tablespoons butter, or to taste
2 tablespoons all-purpose flour, or as needed
salt and ground black pepper to taste

Steps:

  • Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
  • Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
  • Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

Nutrition Facts : Calories 405.9 calories, Carbohydrate 32.6 g, Cholesterol 91.6 mg, Fat 19 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 8 g, Sodium 506.3 mg, Sugar 18.4 g

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