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Categories:
olive oil pork loin roast salt ground black pepper onions garlic chiles ground cumin orange marmalade orange juice lime juice oranges
Viewed: 21 - Published at: 3 months agoIngredients
- 2 tablespoons olive oil
- 1 (4 lb) pork loin roast, rolled and tied
- 1 12 teaspoons salt
- 12 teaspoon fresh ground black pepper
- 1 12 cups coarsely chopped onions
- 2 garlic cloves, minced
- 2 canned chipotle chiles in adobo, finely chopped (with 1 tsp adobo)
- 1 teaspoon ground cumin
- 1 cup orange marmalade
- 14 cup fresh orange juice
- 2 teaspoons fresh lime juice
- 4 navel oranges, thinly sliced, for garnishing
Method
- Heat the oil in a large skillet over med-high heat.
- Sprinkle the roast evenly with the salt and pepper and add to the skillet.
- Brown on all sides and transfer the insert of a 5- to 7-quart slow cooker.
- Add the onion, garlic, chilies, and cumin to the same skillet and saute until the onion is softened, about 3 minutes.
- Add the marmalade, orange juice, and lime juice and stir to combine, scraping up any browned bits from the bottom of the pan.
- Transfer the contents of the skillet to the slow cooker.
- Cover and cook on HIGH for 4-5 hours or LOW for 8-10 hours, until the roast is tender.
- Remove the roast from the cooker, cover with foil, and allow to rest for 15-20 minutes.
- Taste the sauce for seasoning and adjust, if needed.
- Slice the meat and strain the sauce.
- Serve the roast napped with some of the sauce, garnished with orange slices and additional sauce on the side.
