4 hrs 15 mins
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.
My Private Note
Units: US | Metric
- 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
- 1Preheat oven to 325 degrees.
- 2Trim excess fat from pork. Rub salt, pepper, and garlic powder into pork. Spread mustard over roast.
- 3Place roast in large dutch oven (or roasting pan). Cover and bake until meat thermometer reads 170 degrees (approximately 3 hrs).
- 4Drain oranges, reserving the liquid. Set oranges aside.
- 5Place orange liquid, brown sugar, vinegar, chicken bouillon cube, soy sauce, cornstarch, and water in saucepan. Cook, stirring, over medium heat until smooth and thickened.
- 6Remove from heat and stir in onion, green pepper, and oranges.
- 7Spoon sauce over roast and bake uncovered for 30-40 minutes, basting occasionally.
- 8Slice pork and serve with sauce.
- 9Serves 14-16.
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Nutritional Facts for The Mafia Cookbook's Mandarin Pork Roast
Serving Size: 1 (224 g)
Servings Per Recipe: 14
- Amount Per Serving
- % Daily Value
- Calories 424.3
- Calories from Fat 221
- Total Fat 24.6 g
- Saturated Fat 8.5 g
- Cholesterol 122.5 mg
- Sodium 435.9 mg
- Total Carbohydrate 9.3 g
- Dietary Fiber 0.7 g
- Sugars 6.7 g
- Protein 39.0 g