the orange porcupine

2016-01-23

I love the pork-orange combination so much that I will often add orange juice to my pork stews and pot roasts. This is a very simple recipe that it gives you a spectacular table centerpiece for all your guests to see. If you don't want to destroy it before serving, use other oranges or orange juice to make the sauce.

I prefer to cook pork longer at a lower temperature because the roast cooks more evenly that way and it doesn’t dry out so much.

INGREDIENTS

This is what you need for 8 servings:

5 lb. pork roast, bone-in
6 oranges
honey
S&P
6 whole cloves

Pic1: the orange porcupine

Directions

Pic2: pork roast, honey
Pic3: before cooking
Pic4: after cooking

Preheat the oven at 225 ºF.
Push the cloves into the roast.
Mix the S&P and seasoning in 2 tbsp. of honey.
Slather the surface with the honey mix.
Slice the oranges.
Attach the slices to the roast with tooth picks.
Bake at 225 ºF for up to 4 hrs.
After 3 hrs., start using a meat thermometer to verify internal temperature.
Since this is almost low-temp cooking, you don't need to go to the well-done mark.
Occasionally baste the roast with the drippings to obtain a honey glazed surface.

Pic5: carve
Pic6: the sauce
Pic7: served

Remove the roast from the oven. (Pic1) Rest 10 minutes.
Take out the toothpicks.
Reserve the oranges to make the Orange Gravy.
Carve the roast.
Serve with orange sauce, boiled potatoes and some vegetables.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org