1 (4 lb.) boneless pork loin
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. 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
1/2 c. chopped green pepper

Trim excess fat from roast. Sprinkle roast with salt, pepper and garlic powder. Spread mustard over roast; place in large Dutch oven. Cover and bake at 325 degrees for about 2 1/2 hours or until meat registers 170 degrees.

Drain mandarin oranges, reserving liquid. Set oranges aside. Combine liquid and next 6 ingredients in saucepan. Cook over medium heat, stirring constantly until smooth and thickened. Remove from heat, stir in onion, green pepper and oranges. Spoon sauce over roast. Bake uncovered at 400 degrees for 30 minutes, basting occasionally. Serve with warm pan drippings.