Pork, the other white meat, is a protein option to add some variety to your menu. Cauliflower rice is a fantastic substitute for regular rice, greatly reducing carbs and calories. This recipe was first introduced to WCIA viewers years ago by Mr. Food as Derby Pork Roast. What I’m making today still has the great flavor of the original recipe, but with some healthy modifications.
The ingredients you’ll need for this recipe are:
* 1/4 cup Dijon-style mustard
* 1/2 teaspoon ground red pepper, divided
* 1 teaspoon salt
* 1 3-pound boneless pork loin roast, rolled and tied
* 1 cup orange marmalade
* 2 to 3 tablespoons water
* Cauliflower rice (I use microwave version)
Preheat your oven to 350 degrees. In a small bowl, combine mustard, 1/4 teaspoon ground red pepper, and salt; rub mixture over roast then place on a rack in a shallow roasting pan. Roast pork 1 to 1-1/2 hours, or until a meat thermometer registers 155 degrees F. to 160 degrees F.
In a small saucepan, combine orange marmalade, water, and remaining 1/4 teaspoon ground red pepper over low heat; stir and heat until melted and well combined. Combine half the mixture with cauliflower rice. Serve sliced roast over the cauliflower rice, topped with additional marmalade mixture.
Orange Pork Roast with Cauliflower Rice has become a mealtime favor in our household. It’s a great recipe to serve company and is as good leftover as it is first run.