Pork Pot Roast #642 12/02

Categories:
pork

1 lb pork shoulder roast or tenderloin
2 tablespoon vegetable oil
2 medium onions; chopped
2 medium garlic clove; minced
2 teaspoon mustard seeds
1/2 teaspoon Cinnamon
1/2 teaspoon nutmeg
1 teaspoon Salt
1/2 teaspoon pepper
2 cups chicken broth
3 tablespoon grated orange peel
12 small red new potatoes
12 small boiling onions
5 stalks celery; 2 inch slices
2 teaspoon cornstarch; dissolved in 1/4 cup wate
2 medium oranges; peeled and sliced

Brown the roast in a large dutch oven using the oil. When it is nicely browned on all sides, remove the meat and set it aside. Put the chopped onions, garlic, mustard seeds, cinnamon, and nutmeg in the same pan. Cook over low heat until the onions are soft. Then push the onions to the side and return the roast to the pan. Sprinkle with salt and pepper and pour in the chicken broth. Top with the grated orange peel, cover and simmer for approximately 2 hours, or until the meat is tender. Baste occasionally with the pan juices. About 30 minutes before the roast is done, add the potatoes, boiling onions, and celery. When everything is tender, turn up the heat and stir in the cornstarch mixture to thicken. Garnish with the orange slices.

Yield: 4 servings