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Pork Pot Roast
Yield: 6 Servings

5 lb pork roast
2 T oil
2 md chopped onions
1/2 ts cinnamon
1/2 ts nutmeg
1 ts salt
1/2 ts pepper
2 c chicken broth

3 T grated orange peel
12 sm new potatoes
12 sm boiling onions
5 stalks celery
2 ts cornstarch in 1/2 cold water
2 peeled and sliced oranges
1 T 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.

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