Garlic-Orange Roast Pork

• 2 cups fresh chopped parsley
• 1/4 cup herbes de Provence
• 2 tablespoons grated lemon rind
• 1/4 cup fresh lemon juice
• 1 (5- to 6-pound) boneless Boston butt pork roast
• 1 tablespoon salt, divided
• 1 tablespoon pepper, divided
• 10 garlic cloves, divided
• 2 large oranges, sliced
• 2 tablespoons olive oil
• 2 1/4 cups orange juice, divided
• 4 pints cherry tomatoes
• 1 tablespoon cornstarch
• Garnishes: cilantro sprigs, fresh orange slices

1. Combine chopped parsley and next 3 ingredients.
2. Butterfly pork roast by making a lengthwise cut down center of 1 flat side, cutting to within 1 inch of bottom. Open roast, and sprinkle evenly with 1 teaspoon each of salt and pepper. Chop 2 garlic cloves, and sprinkle evenly over pork. Rub half of the parsley mixture evenly over pork. Fold pork over to close; tie at 1-inch intervals with string. Sprinkle evenly with remaining 2 teaspoons each salt and pepper on outside of pork.
3. Place orange slices in bottom of a roasting pan with remaining 8 garlic cloves; drizzle with oil. Place pork on top of orange slices; pour 2 cups orange juice over pork.
4. Bake at 450u0b0 for 15 minutes; reduce heat to 325u0b0, and bake, basting every 20 minutes, for 1 hour and 30 minutes. Add tomatoes to pan, and bake 2 more hours or until a meat thermometer inserted into thickest portion registers 150u0b0, basting occasionally with pan drippings.
5. Remove pork from oven, and coat evenly with remaining parsley mixture. Bake 10 more minutes or until a meat thermometer registers 155u0b0. Remove pork, orange slices, and tomatoes from pan, cover with aluminum foil, and let stand 20 minutes before slicing; reserve drippings in pan.
6. Combine cornstarch and remaining 1/4 cup orange juice; stir into drippings. Bring mixture to a boil, and cook, stirring constantly, 1 minute or until thickened. Pour sauce through wire-mesh strainer, if desired. Serve pork with tomatoes, orange slices, and sauce. Garnish, if desired.

parsley, herbes, lemon rind, lemon juice, salt, pepper, garlic, oranges, olive oil, orange juice, tomatoes, cornstarch, cilantro sprigs

Taken from www.myrecipes.com/recipe/garlic-orange-roast-pork (may not work)