Injected Pork Roast With Tangy Satsuma Sauce

For Roast: Preheat the oven to 325 degrees F.

Place the roast in a Dutch oven. Fill a meat injector with the marinade. Inject the marinade deep into the pork muscle, inserting the needle at 2-inch intervals until all the marinade has been used. Rub the roast with a mixture of the marjoram, dry mustard and Cajun seasoning. Bake, uncovered, for 1 1/2 hours.

Combine the orange zest, orange juice and brown sugar in a small bowl and mix well. Spoon over the roast. Roast for 30 minutes or to 155 degrees F on a meat thermometer, basting with the pan juices every 10 minutes.

Transfer the roast to a serving platter. Let stand for 10 minutes before slicing.

For Satsuma Sauce: Place the Dutch oven with the drippings over medium heat. Dissolve the gravy mix in the water in a small bowl. Stir into the drippings, scraping up the browned bits on the bottom of the pan. Cook until thick and bubbly, stirring constantly.

Adjust the seasonings. Stir in the satsuma sections. Cook until heated through. Serve the sauce ladled over the sliced pork.

For Marinade: Combine the water, garlic juice, onion juice, hot red pepper sauce, Cajun seasoning, Creole mustard and Worcestershire sauce in a blender and process until smooth.

Pour into a jar. Chill for at least 2 days before use.

Recipe Source: "Something to Talk About: Occasions We Celebrate in South Louisiana."