Ingredients
1 boneless pork sirloin roast (3 to 4 pounds)1 teaspoon dried oregano1/2 teaspoon ground ginger1/2 teaspoon pepper2 medium onions, cut into thin wedges1 cup plus 3 tablespoons orange juice, divided1 tablespoon sugar1 tablespoon white grapefruit juice1 tablespoon steak sauce1 tablespoon reduced-sodium soy sauce1 teaspoon grated orange zest1/2 teaspoon salt3 tablespoons cornstarchHot cooked egg noodlesMinced fresh oregano, optional
Preparation
Cut roast in half. In a small bowl, combine the oregano, ginger and pepper; rub over pork. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 4-qt. slow cooker; add onions.
In a small bowl, combine 1 cup orange juice, sugar, grapefruit juice, steak sauce and soy sauce; pour over top. Cover and cook on low for 4-5 hours or until meat is tender. Remove meat and onions to a serving platter; keep warm.
Skim fat from cooking juices; transfer to a small saucepan. Add orange zest and salt. Bring to a boil. Combine cornstarch and the remaining orange juice until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and noodles; if desired, sprinkle with fresh oregano.
