The Mafia Cookbook's Mandarin Pork Roast

Ingredients

• 6 lbs boneless pork loin (tied with string, David never does this)
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 3/4 teaspoon garlic powder
• 2 1/4 tablespoons Dijon mustard

• 1 (11 ounce) can mandarin oranges
• 1/4 cup light brown sugar
• 1/4 cup red wine vinegar (plain vinegar is fine, too)
• 1 chicken bouillon cube (vegetarian is fine, too)
• 1 1/4 tablespoons soy sauce (low-salt)
• 2 tablespoons cornstarch
• 3/4 cup water
• 1 medium onion, chopped
• 1/2 cup green pepper, chopped

Directions

1. 1

   Preheat oven to 325 degrees.

2. 2

   Trim excess fat from pork. Rub salt, pepper, and garlic powder into pork. Spread mustard over roast.

3. 3

   Place roast in large dutch oven (or roasting pan). Cover and bake until meat thermometer reads 170 degrees (approximately 3 hrs).

4. 4

   Drain oranges, reserving the liquid. Set oranges aside.

5. 5

   Place orange liquid, brown sugar, vinegar, chicken bouillon cube, soy sauce, cornstarch, and water in saucepan. Cook, stirring, over medium heat until smooth and thickened.

6. 6

   Remove from heat and stir in onion, green pepper, and oranges.

7. 7

   Spoon sauce over roast and bake uncovered for 30-40 minutes, basting occasionally.

8. 8

   Slice pork and serve with sauce.

9. 9

   Serves 14-16.