Glazed Pork Roast

This is a tried and true recipe here at our house; we've tweaked it a little to our tastes, and it's a favorite now. The citrus seasoning really works with the pork roast, and the mandarin orange garnish is delish... perfect for spring and summer menus. This crock-pot recipe makes a great Sunday dinner entree. One slice is 4 points, which makes it light and healthy, too. Win-win! Enjoy.

Glazed Pork Roast
(4 points per slice)
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1 boneless whole pork loin roast ( 4 pounds), trimmed
1 tablespoon olive oil
1 tablespoon butter, melted
2/3 cup orange juice concentrate
1/3 cup water
3 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper

Glaze
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1/4 cup packed brown sugar
2 tablespoons balsamic vinegar
1 tablespoon orange juice concentrate
1 garlic clove, minced
1 can (11 ounces) mandarin oranges, drained (optional)
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Cut the roast in half. In a large skillet, brown roast in oil and butter on all sides. Transfer to a 5-qt. slow cooker. Add the orange juice concentrate, water, garlic, salt and pepper. Cover and cook on low for 4-6 hours or until a meant thermometer reads 160 ° F, and the meat is tender.

For the glaze, in a small saucepan, combine the brown sugar, vinegar, orange juice concentrate, and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced to about 1/4 cup. Brush over roast. Garnish with oranges if desired.

* Our tweaks:

1. Double the glaze recipe. You'll be glad you did. We like to serve rice with this dish to "soak up" any extra glaze.
2. I've used a normal pork roast and it works just as well. (Didn't cut it half...)
3. I don't brown the meat every time, but when I do, I only use the olive oil. It's enough to brown the meat by itself.
4. Try the mandarin orange garnish. I love it.

original recipe: Light and Tasty magazine, February/March 2008, p. 49