Pork Roast Tangerine

One 3 lb boneless pork loin roast, rolled and tied
1 tbs dry mustard
1 tsp salt
1/4 tsp pepper
1 tangerine or orange
1 cup water
1 cup tangerine or orange juice
1/4 cup honey
1 tbs cornstarch
1 tbs water
2 tbs butter

Combine mustard, salt and pepper; rub roast with mixture. Place roast in shallow roasting pan; roast pork in a 325F oven for 90 minutes, or until meat thermometer registers 155-160F. Meanwhile, rinse and peel tangerine, reserving peel. Section tangerine and set aside. Cut about 2 tablespoons of julienne strips of peel. In small saucepan, combine Julienne strips and 1 cup water. Bring to boiling place heat and simmer about 15 minutes. Drain.

In small saucepan combine tangerine juice and honey. Add cornstarch and water to tangerine juice mixture. Cook over medium heat till thickened and bubbly, stirring constantly. Add butter and cooked peel; stir well. Slice roast and arrange on serving platter. Garnish with tangerine sections and spoon sauce over.

Makes 10 servings.

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Cajun Country -- New Iberia, Louisiana