Injected Pork Roast With Tangy Satsuma Sauce Recipes

ROASTED PORK LOIN WITH SWEET TANGY SAUCE

Steps:

• Preheat oven to 325°F.
• In a bowl, combine sage, salt, pepper, and garlic.
• Rub roast with olive oil so rub will stick to the roast.
• Rub mix all over roast.
• Cover with plastic wrap tightly.
• Marinate for about 2 hours (if you don't have time for that it'll still be fine.
• Sprinkle the Worcestershire sauce on right before you put it in the oven.
• Place roast in either a roasting pan or glass dish on top of the onion.
• Pour 1/4 cup water in bottom.(don't pour it over the roast).
• Place in oven on middle rack.
• Cover for the first 2 hours then uncover for remaining time.
• Bake approximately 3 hours or until internal temperature is at least 150°F depending on your desired doneness.
• Meanwhile, place sugar, flour,vinegar, water and soy sauce in small saucepan. Heat, stirring occasionally until mixture begins to bubble and thicken slightly.
• Brush roast with glaze 3 or 4 times during last half hour of cooking.
• When roast is done (I use a meat thermometer to ensure that it's done). Take out of oven, pour remaining glaze on and let rest set about 10 minutes before carving.

INJECTED PORK ROAST WITH TANGY SATSUMA SAUCE

Steps:

• For Roast: Preheat the oven to 325 degrees F. Place the roast in a Dutch oven. Fill a meat injector with the marinade. Inject the marinade deep into the pork muscle, inserting the needle at 2-inch intervals until all the marinade has been used. Rub the roast with a mixture of the marjoram, dry mustard and Cajun seasoning. Bake, uncovered, for 1 1/2 hours. Combine the orange zest, orange juice and brown sugar in a small bowl and mix well. Spoon over the roast. Roast for 30 minutes or to 155 degrees F on a meat thermometer, basting with the pan juices every 10 minutes. Transfer the roast to a serving platter. Let stand for 10 minutes before slicing. For Satsuma Sauce: Place the Dutch oven with the drippings over medium heat. Dissolve the gravy mix in the water in a small bowl. Stir into the drippings, scraping up the browned bits on the bottom of the pan. Cook until thick and bubbly, stirring constantly. Adjust the seasonings. Stir in the satsuma sections. Cook until heated through. Serve the sauce ladled over the sliced pork. For Marinade: Combine the water, garlic juice, onion juice, hot red pepper sauce, Cajun seasoning, Creole mustard and Worcestershire sauce in a blender and process until smooth. Pour into a jar. Chill for at least 2 days before use. Recipe Source: "Something to Talk About: Occasions We Celebrate in South Louisiana."

INJECTION MARINADE FOR PORK

Steps:

• Mix apple juice, pineapple juice, Worcestershire sauce, soy sauce, salt, and brown sugar together in a large bowl at room temperature so the salt and brown sugar can dissolve. Cover and refrigerate until ready to use. Inject into the pork cut of your choice using a flavor injector tool.