The Mafia Cookbook's Mandarin Pork Roast Recipe #222682
I am not the type to mix my food. I want my sweet tastes with the sweets and the salty with the salty stuff. David, on the other hand, has no problem with it at all--in fact, loves it. This recipe is the ONLY thing I'll eat that mixes flavors, so that should tell you just how YUMMY it really is. Enjoy!
By Joseph "Joe Dogs" Iannuzzi, 2003.
4¼ hours | 15 min prep
SERVES 14 -16
- 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
- Preheat oven to 325 degrees.
- Trim excess fat from pork. Rub salt, pepper, and garlic powder into pork. Spread mustard over roast.
- Place roast in large dutch oven (or roasting pan). Cover and bake until meat thermometer reads 170 degrees (approximately 3 hrs).
- Drain oranges, reserving the liquid. Set oranges aside.
- 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.
- Remove from heat and stir in onion, green pepper, and oranges.
- Spoon sauce over roast and bake uncovered for 30-40 minutes, basting occasionally.
- Slice pork and serve with sauce.
- Serves 14-16.
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5 stars