Pork Roast Tangerine

Pork Roast Tangerine Ingredients

3 -pound boneless pork loin roast	1 cup tangerine juice OR orange juice
1 tablespoon dry mustard	1/4 cup honey
1 teaspoon salt	1 tablespoon cornstarch
1/4 teaspoon pepper	1 tablespoon water
1 tangerine or orange	2 tablespoons butter or margarine
1 cup water

Instructions for Pork Roast Tangerine

In a small bowl combine mustard, salt and pepper. Rub roast with mustard mixture. Place roast on rack in shallow roasting pan. Roast pork in a 350 degree F. oven for 1-1 1/2 hours or until meat thermometer registers 155-160 degrees F.


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.

Main Ingredient: PorkCuisine: American

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