• 3 cloves garlic
• 1 Tbs. orange zest
• 1-1/2 tsp. dried oregano
• 1 tsp. salt
• 6 whole black peppercorns
• 1 cup orange juice
• 4 lbs. boneless pork sirloin roast
• 1/4 cup fresh lemon juice

Combine first 5 ingredients in a food processor or blender and blend until finely chopped. Add half the orange juice and process. Pierce pork all over with a sharp knife or fork. Place pork roast in a large Dutch oven or flameproof casserole dish. Rub garlic mixture over. Cover and marinate in refrigerator 1 hour.

Preheat oven to 325°F. Pour remaining orange and lemon juice around pork. Cover Dutch oven, place in oven and roast 20 minutes per 1 lb., basting occasionally. Transfer pork to a large baking pan. Set Dutch oven aside, reserving pan juices. Increase oven temperature to 400°F. Roast pork about 30 minutes, uncovered, until brown and thermometer inserted into center registers 160°F. Remove from oven, tent loosely with foil and let stand 10 minutes. Place Dutch oven with pan juices over medium high heat and bring to a boil. Simmer 5-7 minutes until liquid is reduced by about one half. Slice pork roast across the grain and serve immediately with sauce.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 337, fat 11.5g, 32% calories from fat, cholesterol 143mg, protein 50.3g, carbohydrates 4.7g, fiber 0.3g, sugar 3.5g, sodium 226mg, diet points 8.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.3, Bread: 0.0, Lean meat: 0.0, Fat: 1.6, Sugar: 0.0, Very lean meat protein: 6.8

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The recommended wines are: Cabernet Sauvignon, Pinot Blanc, or Burgundy.