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Pork Roast Tangerine Recipe
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This Pork Roast Tangerine recipe makes 12 servings.
What You Need
• 1 (3 lbs.) boneless pork loin roast, rolled and tied
• 2 tablespoons butter or margarine
• 1 tablespoon cornstarch
• 1 tablespoon dry mustard
• 1/4 cup honey
• 1/4 teaspoon pepper
• 1 teaspoon salt
• 1 cup tangerine juice or orange juice
• 1 tangerine or orange
• 1 cup water
• 1 tablespoon water
What To Do
1. In a small bowl, combine mustard, salt and pepper. Rub roast with mustard mixture. Place roast on rack in shallow roasting pan; insert meat thermometer in thickest part of roast. Roast pork in a 325°F oven for 1 to 1 1/2 hours or until meat thermometer registers 155-160°F.
2. Meanwhile, rinse tangerine and remove peel, reserving peel. Section tangerine and set aside. Remove white membrane from peel and cut about 2 Tablespoons julienne strips.
3. In small saucepan combine julienne strips and 1 cup water. Bring to boiling; reduce heat and simmer about 15 minutes. Drain.
4. In small saucepan combine tangerine juice and honey.
5. In small bowl, combine cornstarch and 1 Tablespoon water. Add to tangerine juice/honey mixture. Cook over medium heat until thickened and bubbly, stirring constantly.
6. Add butter and cooked peel; cook until butter melts, stirring constantly.
7. Slice roast and arrange on serving platter. Garnish with tangerine sections and spoon sauce over.
Source: National Honey Board
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