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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325 degrees. | 2. Trim excess fat from pork. Rub salt, pepper, and garlic powder into pork. Spread mustard over roast. | 3. Place roast in large dutch oven (or roasting pan). Cover and bake until meat thermometer reads 170 degrees (approximately 3 hrs). | 4. Drain oranges, reserving the liquid. Set oranges aside. | 5. 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. | 6. Remove from heat and stir in onion, green pepper, and oranges. | 7. Spoon sauce over roast and bake uncovered for 30-40 minutes, basting occasionally. | 8. Slice pork and serve with sauce. | 9. Serves 14-16. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin	6	lbs	boneless tied	4705.9307	0.0	570.4573	269.223
salt	1	teaspoon		-	-	-	-
white pepper	1/2	teaspoon		3.552	0.8233	0.1248	0.0254
garlic powder	3/4	teaspoon		7.6958	1.6909999999999998	0.3848	0.017
dijon mustard	2 1/4	1/4		-	-	-	-
mandarin orange	1	can		154.9475	39.0	2.3681	0.9063
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
chicken bouillon cube	1	chicken		-	-	-	-
soy sauce	1 1/4	1/4		10.6	0.986	1.6280000000000001	0.114
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
water	3/4	cup		0.0	0.0	0.0	0.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
green pepper	1/2	cup	chopped	14.9	3.4568	0.6407	0.1267

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.