Pork Roast Tangerine
Savory roast with a tangerine glaze. Serve with Alfredo noodles and buttered broccoli.
3 pound boneless pork loin roast, rolled and tied
1 tablespoon dry mustard
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tangerine or orange
1 cup water
1 cup tangerine juice, or orange juice
1/4 cup honey
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons butter or margarine
- 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 (160°C) oven for 1 to 1 1/2 hours or until meat thermometer registers 155°F to 160°F (70°C).
- Meanwhile, rinse tangerine or orange and remove peel, reserving peel. Section tangerine or orange and set aside. Remove white membrane from peel and cut about 2 tablespoons julienne strips. In small saucepan combine julienne strips and 1 cup water. Bring to boiling; reduce heat and simmer about 15 minutes. Drain.
- In small saucepan combine tangerine or orange juice and honey. In small bowl combine cornstarch and 1 tablespoon water. Add to tangerine juice-honey mixture. cook over medium heat till thickened and bubbly, stirring constantly. Add butter and cooked peel; cook till butter melts, stirring constantly.
- Slice roast and arrange on serving platter. Garnish with tangerine or orange sections and spoon sauce over.
Makes 8 to 10 servings.
Recipe and photograph provided courtesy of National Pork Board.