Yield: 6 Servings
|5 pounds||Pork roast|
|2 mediums||Chopped onions|
|2 cups||Chicken broth|
|3 tablespoons||Grated orange peel|
|12 smalls||New potatoes|
|12 smalls||Boiling onions|
|2 teaspoons||Cornstarch in 1/2 cold|
|1 tablespoon||Fresh parsley, chopped|
Brown roast in large. pot with oil. When brown, remove and set aside.
Pour off most of fat and discard. Put onions, garlic, cinnamon and nutmeg in pan. Cook on low heat until onions are soft. Push onions to one side and return meat to pan. Sprinkle with salt and pepper, add broth. Top with grated peel, cover and simmer about 2 hours. About 30 min. before roast is done, add potatoes and boiling onions. When all is tender, remove roast and veggies to warm platter. Reduce pan juices to 1C. Skim fat. Stir in cornstarch mixture and thicken.
Garnish with sliced orange and parsley.