Pork Roast Tangerine
1 tablespoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
1 Tyson Fresh Boneless Pork Loin Roast, about 3 pounds
1 tangerine or orange
1 cup tangerine juice or orange juice
1/4 cup honey
1 tablespoon cornstarch
2 tablespoons butter
1. Preheat oven to 325°F.
2. Combine mustard, salt and pepper in a small bowl. Rub roast with the
mixture. Place roast on a rack in a shallow roasting pan; insert a meat
thermometer in the thickest part. Wash hands. Roast pork for 1-1 1/2 hours,
or until done (internal temperature 155°F).
3. Meanwhile, rinse tangerine; remove and reserve peel. Section tangerine;
set aside. Remove white membrane from peel and cut about 2 tablespoons
julienne strips. Combine julienned peel and 1 cup water in a small saucepan.
Bring to a boil; reduce heat and simmer for about 15 minutes. Drain.
4. Combine tangerine juice and honey in a small saucepan. Mix together
cornstarch and 1 tablespoon water, and stir into juice-honey mixture. Cook
over medium heat until thickened and bubbly, stirring constantly. Add butter
and cooked peel; cook until butter melts, stirring constantly.
Serving suggestion: Slice the pork roast and arrange on a serving platter.
Garnish with tangerine sections and spoon sauce over all. Serve with sour cream
mashed potatoes and glazed baby carrots. Refrigerate leftovers. Makes 12 servings.