• 1 Tbs. salt
• 2 tsp. onion powder
• 2 tsp. garlic powder
• 1/2 tsp. pepper
• 6 lbs. pork loin roast
• 1-3/4 cups water
• 8 small onions, left whole, peeled
• 3/4 cup currant jelly
• 1/2 tsp. hot pepper sauce
• 8 small oranges, left whole, peeled
• 3 Tbs. all purpose flour

Preheat oven to 325°F. Combine first 4 ingredients in a bowl. Rub into pork roast. Place roast in a shallow roasting pan in oven. Roast 1 hour. Add 1-1/2 cups water to pan. Place onions around roast. Combine jelly and hot pepper sauce in a bowl. Brush on pork and onions. Continue to roast 1 more hour or until meat thermometer reads 160°F. Remove roast. Let stand 5-10 minutes before slicing. Add oranges to hot liquid in pan. Heat thoroughly. Remove onions and oranges and keep warm. To make gravy, combine flour and 1/4 cup water in a bowl and mix until smooth. Bring pan liquid to a boil. Gradually stir in flour mixture. Cook and stir until thickened.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 638, fat 42.0g, 60% calories from fat, cholesterol 158mg, protein 41.7g, carbohydrates 22.0g, fiber 2.0g, sugar 17.3g, sodium 172mg, diet points 16.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.4, Bread: 0.1, Lean meat: 5.8, Fat: 5.1, Sugar: 0.7, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wine is: Gewürztraminer.