Yield: serves 8
Cooking Time: 2 hrs
Preparation Time:
Ingredients
3 lb (1.5 kg) Loin centre-cut double roast, boneless
1 tsp (5 mL) vegetable oil
2 tbsp (25 mL) powdered mustard
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
1 orange
Water
1 cup (250 mL) orange juice
1/4 cup (50 mL) honey
1 tbsp (15 mL) cornstarch
2 tbsp (25 mL) butter or margarine
1 mango, peeled and sliced
Cooking Instructions
Place roast on rack in shallow roasting pan. Brush lightly with oil. In a small bowl, combine mustard, salt and pepper; rub mixture over roast. Roast pork at 325°F (160°C) for 2 hours or until meat thermometer registers 155 - 160°F (68 -70°C). Remove from oven; cover with foil and let stand 5 to 10 minutes before slicing.
Meanwhile, rinse orange; remove and reserve peel. Section fruit and set aside. Remove white membrane from peel and cut about 2 tbsp (25 mL) julienne strips. In a small saucepan, combine strips and 1 cup (250 mL) water. Bring to a boil; reduce heat and simmer 15 minutes. Drain and reserve.
In small saucepan, combine orange juice and honey. In small bowl, combine cornstarch with 1 tbsp (15 mL) water. Stir into orange juice-honey mixture. Cook over medium heat until thickened and bubbly, stirring constantly. Add butter and cooked peel; continue to cook until butter melts, stirring constantly.
Slice roast; garnish with reserved orange sections and sliced mango. Serve with sauce, baby potatoes and spinach salad.