Food, Herbs & Spices

Ingredients

4 ounces boneless pork loin

1/4 teaspoon pepper

2 tablespoons dijon mustard

1/4 cup light brown sugar

1 chicken bouillon cube

2 tablespoons cornstarch

1 medium onion, chopped

1 teaspoon salt

1/2 teaspoon garlic powder

11 ounces canned mandarin oranges

1/4 cup vinegar

1 tablespoon soy sauce

1/2 cup water

1/3 cup chopped green pepper

Method

1. Trim excess fat from roast. Sprinkle roast with salt, pepper and garlic powder. Spread mustard over roast; place in a large Dutch oven. Cover and bake at 325 degrees for about 2 1/2 hours or until meat thermometer registers 170 degrees.

2. Drain Mandarin oranges, reserving liquid. Set oranges aside.

3. Combine liquid and remaining ingredients except onion and green pepper; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in oranges, onion and green pepper. Spoon sauce over roast.

4. Bake uncovered at 400 degrees for 30 minutes, basting occasionally. Slice pork and serve with warm pan drippings.