Savory roast with a tangerine glaze. Serve with alfredo noodles and buttered broccoli.

Ingredients

  • 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 cornstarch
  • 2 tablespoons butter

Directions

  1. In 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.
  2. Meanwhile, 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.
  3. In 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.
  4. Slice roast and arrange on serving platter. Garnish with tangerine or orange sections and spoon sauce over.
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