Tangy Tangerine Pork Roast
This popular cool-weather fruit makes a tasty spoon-over sauce for roast pork. Can’t find tangerines? Oranges will do. Just be sure to save a few sections for garnish. And don’t forget to add a side like rice or potatoes -- it’s delicious with the sauce too.
Serves: 12
Cook Time: 90 Minutes
Ingredients
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1 3-pound Smithfield Boneless Pork Loin Roast rolled and tied
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1 tablespoon dry mustard
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1 teaspoon salt
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1/4 teaspoon pepper
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1 tangerine or orange
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1 cup water
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1 cup tangerine juice OR orange juice
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1/4 cup honey
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1 tablespoon cornstarch
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1 tablespoon water
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2 tablespoons butter or margarine
Steps
In a small bowl combine mustard, salt and pepper. Rub roast with mustard mixture. Place roast on rack in shallow roasting pan; insert meat thermometer in thickest part of roast. Roast pork in a 325 degree F. oven for 1 to 1 1/2 hours. 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. 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. Slice roast and arrange on serving plater. Garnish with tangerine or orange sections and spoon sauce over.
Serving Suggestions
Serve with sliced avocado and garnish with tangerine slices.
Recipe and photo courtesy of the National Pork Board. For more information visit www.porkbeinspired.com
