Roast Pork With Oranges
|Rolled boneless pork blade boston roast||3 Pound|
|Lemon juice||2 Tablespoon|
|Hot water||1⁄2 Cup (8 tbs)|
|Wine vinegar||1 Tablespoon|
Meanwhile, squeeze juice from two oranges.
Peel remaining oranges.
Cut two into slices and one into sections.
Remove pork from pan and keep warm.
Pour off any fat from pan and add orange and lemon juices and water.
Stir well, scraping any sediment from bottom of pan.
Reduce oven temperature to 400°.
Replace meat in pan and roast for a further 1 1/2 hours, basting occasionally.
Meanwhile, put sugar cubes into a saucepan with 1 tbsp water.
Stir till dissolved, then boil rapidly, without stirring, till golden.
Remove from heat and stir in vinegar.
Return to heat and stir till caramel dissolves.
Place pork on a warmed serving platter.
Stir cooking liquid from pan into caramel.
Blend arrowroot with 2 tbsp water and add to caramel.
Bring to a boil, stirring.
Add the sliced and sectioned oranges.
Heat through for 1-2 minutes.
Cut pork into thick slices and arrange the pieces of orange around.
Serve the sauce separately in a warmed sauceboat.