Garlic-Orange Roast Pork

Name: Garlic-Orange Roast Pork
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 4 pints cherry tomatoes; 1 slice Garnishes: cilantro sprigs, fresh orange; 1 Tbsp cornstarch; 473 milliliters fresh chopped parsley; 10 garlic cloves, divided; 59 milliliters herbes de Provence; 59 milliliters fresh lemon juice; 2 Tbsps grated lemon rind; 2 Tbsps olive oil; 532 milliliters orange juice, divided; 2 larges oranges, sliced; 1 Tbsp pepper, divided; 2 kilograms boneless Boston butt pork roast; 1 Tbsp salt, divided

Garlic-Orange Roast Pork is a gluten free and dairy free recipe with 10 servings. One serving contains 411 calories, 46g of protein, and 16g of fat. This recipe covers 43% of your daily requirements of vitamins and minerals. Head to the store and pick up parsley, garnishes: cilantro sprigs, lemon rind, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. It works best as a main course, and is done in roughly 45 minutes.

Instructions

Combine chopped parsley and next 3 ingredients.

Ingredients you will need

Parsley

Butterfly pork roast by making a lengthwise cut down center of 1 flat side, cutting to within 1 inch of bottom. Open roast, and sprinkle evenly with 1 teaspoon each of salt and pepper. Chop 2 garlic cloves, and sprinkle evenly over pork. Rub half of the parsley mixture evenly over pork. Fold pork over to close; tie at 1-inch intervals with string.

Ingredients you will need

Salt And Pepper

Whole Garlic Cloves

Pork Roast

Parsley

Pork

Dry Seasoning Rub

Sprinkle evenly with remaining 2 teaspoons each salt and pepper on outside of pork.

Ingredients you will need

Salt And Pepper

Pork

Place orange slices in bottom of a roasting pan with remaining 8 garlic cloves; drizzle with oil.

Ingredients you will need

Whole Garlic Cloves

Orange Slices

Cooking Oil

Equipment you will use

Roasting Pan

Place pork on top of orange slices; pour 2 cups orange juice over pork.

Ingredients you will need

Orange Slices

Orange Juice

Pork

Bake at 450 for 15 minutes; reduce heat to 325, and bake, basting every 20 minutes, for 1 hour and 30 minutes.

Equipment you will use

Oven

Add tomatoes to pan, and bake 2 more hours or until a meat thermometer inserted into thickest portion registers 150, basting occasionally with pan drippings.

Ingredients you will need

Tomato

Meat

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Remove pork from oven, and coat evenly with remaining parsley mixture.

Ingredients you will need

Parsley

Pork

Equipment you will use

Oven

Bake 10 more minutes or until a meat thermometer registers 15

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Oven

Remove pork, orange slices, and tomatoes from pan, cover with aluminum foil, and let stand 20 minutes before slicing; reserve drippings in pan.

Ingredients you will need

Orange Slices

Tomato

Pork

Equipment you will use

Aluminum Foil

Frying Pan

Combine cornstarch and remaining 1/4 cup orange juice; stir into drippings. Bring mixture to a boil, and cook, stirring constantly, 1 minute or until thickened.

Ingredients you will need

Orange Juice

Corn Starch