PORK ROAST TANGERINE

PORK ROAST TANGERINE

Ingredients for 12 Servings

3 lb Boneless pork loin roast, rolled and tied
1 tbsp Dry mustard
1 tsp Salt
1/4 tsp Pepper
1 ea Tangerine or orange
1 cup Water
1 cup Tangerine juice OR orange juice
1/4 cup Honey
1 tbsp Cornstarch
1 tbsp Water
2 tbsp Butter or margarine

Procedure:

1. In a small bowl combine mustard, salt and pepper.
2. Rub roast with mustard mixture.
3. Place roast on rack in shallow roasting pan; insert meat thermometer in thickest part of
4. roast.
5. Roast pork in a 325 degree F. oven for 1 to 1 1/2 hours or until meat thermometer registers 155 to 160 degrees F.
6. Meanwhile, rinse tangerine or orange and remove peel, reserving peel.
7. Section tangerine or orange and set aside.
8. Remove white membrane from peel and cut about 2 tablespoons julienne strips.
9. In small saucepan combine julienne strips and 1 cup water.
10. Bring to boiling; reduce heat and simmer about 15 minutes.
11. Drain.
12. In small saucepan combine tangerine or orange juice and honey.
13. In small bowl combine cornstarch and 1 tablespoon water.
14. Add to tangerine juice-honey mixture. cook over medium heat till thickened and bubbly, stirring constantly.
15. Add butter and cooked peel; cook till butter melts, stirring constantly.
16. Slice roast and arrange on serving plater.
17. Garnish with tangerine or orange sections and spoon sauce over.
18. Preparation Time: 20 minutes,Cooking Time: 90 minutes
19. Nutrient Information per Three-Ounce Serving:,Calories: 199,Sodium: 247 mg,Protein: 23 gm,Cholesterol: 64 mg,Fat: 7 gm
20. Courtesy of National Pork Producers Council


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