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Orange Marinated Pork Roast Recipe
|Orange juice||1 1⁄2 Cup (24 tbs) (Fresh Or Frozen)|
|Lemon juice||2 Tablespoon|
|Lime juice||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, sliced|
|Prepared mustard||2 Tablespoon|
|Pork roast||4 Pound (Shoulder, Loin Or Fresh Ham)|
|Garlic clove||1 Large, slivered|
|Cornstarch||2 Teaspoon (Per Cup Of Marinade)|
|Cornstarch||4 Teaspoon (Or Double The Amount Of Cornstarch Used)|
Serving size: Complete recipe
Calories 4626 Calories from Fat 2867
% Daily Value*
Total Fat 319 g491.4%
Saturated Fat 103.8 g518.8%
Trans Fat 0 g
Cholesterol 1288.4 mg
Sodium 1500 mg62.5%
Total Carbohydrates 94 g31.2%
Dietary Fiber 5.8 g23.4%
Sugars 41.6 g
Protein 327 g654.3%
Vitamin A 18.4% Vitamin C 400.1%
Calcium 57.3% Iron 123.7%
*Based on a 2000 Calorie diet
Cut slits into the fatty exterior of the pork roast and insert slivers of garlic.
Put roast into marinade, turn to coat it and refrigerate for 12 to 24 hours, turning it occasionally.
Using the oil, brown roast on all sides in a Dutch oven on top of the stove.
Pour marinade over the roast, cover pot and turn down heat to a low simmer.
Cook for 1 1/2 to 2 hours or until pork is done.
Meat thermometer should read between 185°and 190°F.
Thicken liquid in pot, if desired, by dissolving cornstarch in cold water and stirring it into boiling liquid.
Cook until thickened.
Carve the meat, pour some of the gravy over it and serve remainder separately.