I just made this recipe for 5 adults & 1 3 yr old, to rave reviews! I am a pretty seasoned chef, so to speak haha, & often use new recipes as guides & change the proportions to suit my family's taste, but this recipe looked intriguing, so I stuck to it, at least as far as the glaze went. For the pork itself, I actually made a rub of rosemary, thyme, s & p, & onion & garlic powders. Covered all sides of 2 small roasts in total just under 4 lbs. put them in a cast-iron chicken fryer deep-sided pan, using 6 heads of garlic with the tops chopped off to keep the 2 hunks of meat apart. I let them roast for about 1 hour, or until the thermometer showed about 125, then added the oranges & glaze all over everything, even the garlic bulbs. Cooked to 150, because I wanted to to be tender & a wee bit pink inside. Rested & carved, then put back in to the glaze & back in the oven while I prepped the beans almondine & plated the sweet potatoes, then pulled out the meat at the last minute. Absolutely DIVINE! My brother & sister-in-law loved it as much as we did & there were NO leftovers, & even my 3 yr-old said, "Mummy, that steak is seriously yummy." Well done!! I have to say though, I did double the glaze recipe, & glad I did, as now I have enough to use for some chicken breast served on rice mid-week! If you allow it to cool, all the pork fat congeals & you can take it right off, then freeze it, & it's good to go! My family can hardly wait!
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I just made this recipe for 5 adults & 1 3 yr old, to rave reviews! I am a pretty seasoned...