Ingredients Jump to Instructions ↓

  1. 6 to 7 pound pork loin roast

  2. 1 tablespoon salt

  3. 2 teaspoons onion powder

  4. 2 teaspoons garlic powder

  5. 1/2 teaspoon pepper

  6. 1 1/2 cups water

  7. 8 small whole onions, peeled

  8. 8 small oranges, peeled

  9. 3/4 cup currant jelly

  10. 1/2 teaspoon hot pepper sauce

Instructions Jump to Ingredients ↑

  1. Combine salt, onion powder, garlic powder and pepper. Sprinkle on pork roast; rub into roast. Place roast in shallow roasting pan; insert meat thermometer. Roast at 350 °F (175 °C) for 1 hour. Add water to pan. Place onions around roast. Combine currant jelly and hot pepper sauce; brush on roast and onions. Continue to roast for 1 hour or until meat thermometer registers 155°F to 160°F (approximately 65°C to 70°C). Remove roast; let stand 5 to 10 minutes before slicing. Meanwhile, add oranges to hot liquid in pan; heat thoroughly. Remove onions and oranges; keep warm. To make gravy, combine 3 tablespoons all-purpose flour and 1/4 cup water; mix until smooth. Bring pan liquid to a boil; gradually stir in flour mixture. Cook and stir until thickened.


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