Ingredient

• 1 boneless pork sirloin roast (3 to 4 pounds)
• 1 teaspoon dried oregano
• 1/2 teaspoon ground ginger
• 1/2 teaspoon pepper
• 2 medium onions, cut into thin wedges
• 1 cup plus 3 tablespoons orange juice, divided
• 1 tablespoon sugar
• 1 tablespoon white grapefruit juice
• 1 tablespoon steak sauce
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon grated orange zest
• 1/2 teaspoon salt
• 3 tablespoons cornstarch
• Hot cooked egg noodles
• Minced fresh oregano, optional

Direction

1. Cut roast in half. In a small bowl, combine the oregano, ginger and pepper; rub over pork. In a large skillet coated with cooking spray, brown roast on all sides. Transfer to a 4-qt. slow cooker; add onions.
2. 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.
3. 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.