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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.