A heated tangerine juice and honey sauce, spooned over an oven roasted loin roast, brings a sweet and sour elegance to golden, tender meat.
bvseo_sdk, net_sdk, 22.214.171.124
CLOUD, getAggregateRating, 62ms
bvseo-msg: The resource to the URL or file is currently unavailable.;
Prep Time20 minutes
Cook Time90 minutes
Total Fat6 g
Total Carbohydrate6 g
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Preheat oven to 325°F. Combine dry mustard, salt and pepper in small bowl. Rub roast with mustard mixture. Place roast on rack in shallow roasting pan; insert meat thermometer in thickest part of roast.
Roast pork 1 to 1 1/2 hours or until done (internal temp 155°F).
Meanwhile, rinse tangerine; remove and reserve peel. Section tangerine and set aside. Remove white membrane from peel and cut about 2 tablespoons julienne strips. Combine julienned peel and 1 cup water in small saucepan. Bring to boil; reduce heat and simmer about 15 minutes. Drain.
Combine tangerine juice and honey in small saucepan. Combine cornstarch and 1 tablespoon water, and stir into juice-honey mixture. Cook over medium heat until thickened and bubbly, stirring constantly. Add butter and cooked peel; cook until butter melts, stirring constantly.
Slice roast and arrange on serving platter. Garnish with tangerine sections and spoon sauce over.