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Roast Pork with Orange-Mustard Sauce https://www.metro.ca/userfiles/image/recipes/roti-porc-sauce-orange-dijon-4641.jpg PT20M PT1H00M PT1H20M
Preheat oven to 325°F (160°C). Combine butter with herbes de Provence and coriander. Spread mixture over roast. Insert a meat thermometer deep into the roast. Season to taste. Place in a roasting pan and add broth. Roast 40 - 60 min. or until the thermometer reads 160oF (70oC). Remove from oven. Cover loosely with foil and let stand 10 - 15 min. Sauce In a skillet, bring orange juice to a boil. Stir in Dijon mustard, zest and rosemary. Reduce by a third. Reduce heat to low, stir in cornstarch and cook until sauce thickens. Pour over sliced roast.
6
2 lb (1 kg) boneless leg of pork roast 2 Tbsp. (30 mL) butter, softened 1 Tbsp. (15 mL) herbes de Provence 2 tsp. (10 mL) coriander seeds Salt and freshly ground pepper to taste 1,5 cups (375 mL) chicken or vegetable broth 1/2 cup (125 mL) orange juice 1 Tbsp. (15 mL) Dijon mustard 1 tsp. (5 mL) orange zest 1/2 tsp. dried rosemary 2 tsp. (10 mL) cornstarch, mixed with some water
Roast Pork with Orange-Mustard Sauce

Roast Pork with Orange-Mustard Sauce

Rate this recipe
2 Votes
  • Gluten-free
6
servings
0:20
Preparation
1:00
COOKING
1:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 lb
    (1 kg)
    boneless leg of pork roast
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    SELECTED VARIETIES 11.00/kg

  • 2 Tbsp.
    (30 mL)
    butter, softened
  • 1 Tbsp.
    (15 mL)
    herbes de Provence
  • 2 tsp.
    (10 mL)
    coriander seeds

  • Salt and freshly ground pepper to taste
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  • 1,5 cups
    (375 mL)
    chicken or vegetable broth
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    398 ml, 66 g - 1 kg SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    orange juice
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    DEL MONTE REFRIGERATED JUICE

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    1.6 L SELECTED VARIETIES

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    SANTA CRUZ LEMONADE OR KIJU JUICE

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    OASIS ORANGE JUICE, HEALTHBREAK, SMOOTHIES

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    1.65 - 1.75 L, SELECTED VARIETIES

    NATURE VALLEY BARS, BETTY CROCKER FRUIT SNACKS, SOURCE YOGURT, MINIGO OR TUBES

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    SELECTED SIZES, SELECTED VARIETIES OR 2.99 EA.

  • 1 Tbsp.
    (15 mL)
    Dijon mustard
  • 1 tsp.
    (5 mL)
    orange zest
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  • 1/2 tsp.
    dried rosemary
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  • 2 tsp.
    (10 mL)
    cornstarch, mixed with some water
Imprimer ma sélection

Preparation

Preheat oven to 325°F (160°C). Combine butter with herbes de Provence and coriander. Spread mixture over roast. Insert a meat thermometer deep into the roast. Season to taste. Place in a roasting pan and add broth.

Roast 40 - 60 min. or until the thermometer reads 160oF (70oC). Remove from oven. Cover loosely with foil and let stand 10 - 15 min.

Sauce

In a skillet, bring orange juice to a boil. Stir in Dijon mustard, zest and rosemary. Reduce by a third. Reduce heat to low, stir in cornstarch and cook until sauce thickens. Pour over sliced roast.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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