MANDARIN PORK ROAST

4-lb. boneless pork loin
1/2 tsp. salt
1/4 tsp. garlic powder
2 tbsp. Dijon mustard
FOR THE SAUCE:
1 (11-oz) can mandarin oranges
1/4 cup brown sugar
1/4 cup vinegar
1 chicken bouillon cube
1 tbsp. soy sauce
2 tbsp. cornstarch
1/2 cup water
1 medium onion, chopped
1/3 cup chopped green pepper

TO PREPARE THE PORK ROAST:
Preheat oven to 325 degrees F.

Trim excess fat from roast. Sprinkle roast with salt, pepper, and garlic powder. Spread mustard over roast and place it in large Dutch oven.

Cover and bake 2 1/2 hours at 325 degrees, or until meat thermometer reads 170 degrees F.

TO PREPARE THE SAUCE:
Drain mandarin oranges, reserving liquid. Set oranges aside. Combine liquid, brown sugar, vinegar, bouillon cube, soy sauce, cornstarch, and water in a saucepan. Cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in onion, green pepper, and oranges. Spoon sauce over roast.

TO FINISH THE PORK ROAST:
Increase oven temperature to 400 degrees F. and continue baking, uncovered, for 30 minutes, basting occasionally.

TO SERVE:
Slice pork and serve with warm pan drippings.

Servings: 12-14
Adapted from source: The Montana Cookbook