Ingredients
- 1 pork loin (boneless)
- 1 chicken flavored bouillon cube
- 1 onion (chopped)
- 120 ml water
- 60 ml vinegar
- 55 gr brown sugar (light)
- 45 gr green pepper (chopped)
- 30 ml dijon mustard
- 16 gr cornstarch
- 16 ml soy sauce
- 3 gr salt
- 2 gr garlic powder
- 1 gr pepper
- 1 package mandarin oranges
Trim excess fat from roast. Sprinkle roast with salt, pepper and garlic powder. Spread mustard over roast; place in a large Dutch oven. Cover and bake at 160ºC or about 2.5 hours or until meat thermometer registers 170 degrees. Drain Mandarin oranges, reserving liquid. Set oranges aside. Combine liquid and remaining ingredients except onion and green pepper; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in oranges, onion and green pepper. Spoon sauce over roast. Bake uncovered at 200ºC or 30 minutes, basting occasionally. Slice pork and serve with warm pan drippings. Serves 10.
