Pork Roast Tangerine

A heated tangerine juice and honey sauce, spooned over an oven roasted loin roast, brings a sweet and sour elegance to golden, tender meat.
A heated tangerine juice and honey sauce, spooned over an oven roasted loin roast, brings a sweet and sour elegance to golden, tender meat.

Pork Roast Tangerine

Prep Time
20

MINUTES

20 minutes
Cook Time
90

MINUTES

90 minutes
Serves
8

Calories
200

  • Calories200
  • Total Fat6 g
  • Cholesterol85 mg
  • Sodium360 mg
  • Total Carbohydrate6 g
  • Protein28 g

Ingredients

  • 1 , about 3 lb.

  • 1 tablespoon dry mustard

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 tangerine

  • 1 cup water, plus 1 tablespoon

  • 1 cup tangerine juice

  • 1/4 cup honey

  • 1 tablespoon cornstarch

  • 2 tablespoon butter

Cooking Instructions

  • 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.

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