In most family traditions, Sunday dinners were always a special time for gathering and enjoying a delicious meal. In some instances, fried chicken, ham, or roast beef is usually served. But one of the most overlooked roasts is rarely served. I'm talking about the pork roast.
I myself prefer pork roast over beef, for it seems that the pork is much more moist and tender. But there may be many, that may argue against it.
Garden of Eden Pork Roast
1/2 teaspoon salt
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1 teaspoon coarsely ground black pepper
1 teaspoon dried thyme
1 (3 pound) boneless pork roast
1/2 cup fresh orange juice
1/2 cup apple juice
2 tablespoons Grand Marnier
1 (14 ounce) can chicken broth
1 Golden Delicious apple, cored and sliced
1 medium onion, sliced (1 cup)
1 tablespoon chopped jalapeño
1 1/2 tablespoons cornstarch
1/4 cup water
Preheat oven to 350.
Combine salt, orange peel, lemon peel, pepper and thyme in small mixing bowl. Rub mixture into skin of roast, pressing with force. Place the roast on a rack in a 9 X 12−inch roasting pan. Cook for 1 hour or until roast has reached an internal temperature of 145 degrees.
Pour off drippings. Add juices, grand Marnier, broth, apple, onion, and jalapeño to the roast in the pan. Bake for an additional 30 minutes or until roast has reached an internal temperature of 160 degrees.
Transfer meat to a serving platter. Combine cornstarch and water in a small bowl and mix well.
In a 4 quart saucepan, bring juices from roasting pan to a boil. Stir in cornstarch mixture and bring to a slow boil. Pour juices over meat and serve.