Here’s a company-worthy recipe for juicy roast pork with a delicious orange sauce.
Roast Pork with Orange Pan Sauce
2-lb boneless pork-loin roast, trimmed
1/2 tsp salt
1/2 tsp black pepper
1 TBL butter
6 to 8 small red potatoes, cut in half
1 small onion, thinly sliced
1 1/2 cups baby carrots
2 TBL olive oil
1/4 tsp salt
2 cups chicken broth
1 TBL Dijon mustard
1/2 cup orange juice
1 tsp dried sage
1 TBL cornstarch
Rub pork with salt and pepper. Saute in melted butter in a large skillet, searing on each side. Transfer to roasting pan and reserve pan juices in the skillet.
In a large bowl, toss potatoes, carrots and onions with olive oil and salt. Place in roasting pan around the pork.
Roast 55 to 65 minutes at 375 until meat thermometer registers 160. Allow meat to rest 15 minutes before slicing.
While meat rests, make the pan sauce: heat skillet containing pan juices. Add broth, mustard, orange juice, sage and cornstarch. Stir with a whisk until everything is blended and thickened. Serve sauce over sliced pork roast.
If you choose not to include potatoes, onion and carrots, here is the nutrition information for just the pork roast with orange pan sauce: