Pork Roast TangerinePork
Savory roast with a tangerine glaze. Serve with alfredo noodles and buttered broccoli.
3 pounds pork loin roast (boneless)
1 tablespoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
1 tangerine (OR orange)
1 cup water
1 cup tangerine juice (OR orange juice)
1/4 cup honey
1 tablespoon corn starch
2 tablespoons butter
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1In a small bowl combine mustard, salt and pepper. Rub roast with mustard mixture. Place roast on rack in shallow roasting pan. Roast pork in a 350 degree F. oven for 1 hour (20 minutes per pound) or until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.
2Meanwhile, rinse tangerine or orange and remove peel, reserving peel. Section tangerine or orange and set aside. Remove white membrane from peel and cut about 2 tablespoons julienne strips. In small saucepan combine julienne strips and 1 cup water. Bring to boiling; reduce heat and simmer about 15 minutes. Drain.
3In small saucepan combine tangerine or orange juice and honey. In small bowl combine cornstarch and 1 tablespoon water. Add to tangerine juice-honey mixture. Cook over medium heat till thickened and bubbly, stirring constantly. Add butter and cooked peel; cook till butter melts, stirring constantly.
4Slice roast and arrange on serving platter. Garnish with tangerine or orange sections and spoon sauce over.
PER SERVING *
|Calories250Calories from Fat100|
|% DAILY VALUE*|
|Calories from Fat100|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.