1 (3-5 lb.) pork loin roast
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
2 tbsp. Dijon mustard
1 (11 oz.) can mandarin oranges
1/4 c. light brown sugar
1/4 c. vinegar
1 chicken bouillon cube
1 tbsp. soy sauce
2 tbsp. cornstarch
1/2 c. water
1 med. onion, chopped
1/3 c. green pepper, chopped

Wash and pat dry pork roast. Sprinkle with salt, pepper and garlic powder. Spread Dijon mustard over roast. Place in large Dutch oven, cover and bake at 375 degrees (170 degrees on meat thermometer). Drain mandarin oranges and reserve liquid. Set oranges aside.

Combine orange liquid, brown sugar, vinegar, chicken bouillon, soy sauce, cornstarch and water. Mix and cook until smooth and thickened. Remove from heat, stir in onion, oranges and green pepper. Spoon sauce over roast and bake at 400 degrees for 30 minutes uncovered. Slice and serve warm with drippings.