Prep 15 mins
Cook 4 hrs
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.
- 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.
"The Mafia Cook Book" is tops. Every recipe is delicious and every recipe has a story. Our favorite is the Mandarin Pork Roast. The recipe itself is simple and bulletproof. The only trick is to watch the temp so as not to over-cook the pork.
This review is just for the sauce, as I had a smaller tenderloin so I quick roasted it and served this on the side (to accommodate picky kids who like everything plain). Great flavor that really complements the pork. I used 2 green onions instead of a yellow onion, left out the green pepper, and used regular sodium soy sauce. It's reminscent of sweet and sour sauce but a little different. Just be sure to constantly stir the sauce so it doesn't get lumpy.
Nov 09 Updated review: I made this recipe again this evening, but instead of using pork, I used ham. It turned out even better! The only other substitution I used was regular mustard and I added horse radish because I didn't have any dijon on hand. AWESOME!! (Nov 30 2007) My family is still praising my dinner efforts of last night! This was an extremly easy recipe to do, and was very well received by my husband (who is a chef, and really picky) and my 4 and 6 year old kids! They even had seconds!!! Thanks so much for such a great recipe!