| | Fresno Pork Roast 3 pounds of boneless pork loin roast, trimmed of visible fat
2 tablespoons of cornstarch
1 tablespoon of sugar
6 ounces of orange juice
6 ounces of unsweetened pineapple juice
a dash of salt
a dash of ground cloves
2 tablespoons of lemon juice
1 pint of fresh strawberries, hulled and sliced |
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Place pork roast on rack in shallow roasting pan. Do not add water. Do not cover. Roast in 325ºF oven, until meat thermometer inserted in thickest part of roast registers 155-160ºF Allow 23 to 33 minutes per pound for medium doneness. Remove roast from oven, let stand 10 minutes before carving. Meanwhile, combine cornstarch and sugar in medium saucepan. Stir in orange and pineapple juices. Cook and stir over medium heat, until mixture bubbles and thickens. Remove from heat and stir in salt, cloves and lemon juice. Carve roast with sauce. Garnish with strawberries.
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