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Roast Pork Tangerine

Fresh.n.Natural's picture
Ingredients
  Pork loin roast 6 Pound (1 Piece)
  Dry mustard 1 Teaspoon
  Dried marjoram leaves 1 Teaspoon, crushed
  Salt 1 Teaspoon
  Grated tangerine peel 2 Teaspoon
  Tangerine juice 1⁄2 Cup (8 tbs)
  Brown sugar 1 Tablespoon
  All purpose flour 3 Tablespoon
  Dry mustard 1⁄8 Teaspoon
  Dried marjoram leaves 1 Pinch, crushed
  Tangerines 2 , peeled and sectioned
Directions

Place pork, fat side up, on rack in shallow pan.
Mix next 3 ingredients; rub over surface of meat.
Roast at 325° for 2 1/2 hours.
Skim most of fat from roasting pan.
Combine tangerine peel, juice, and brown sugar; spoon over roast.
Return to oven and roast 1 hour longer, or until meat thermometer registers 185°; baste frequently.
Remove meat to platter.
Pour off all but about 3 tablespoons clear fat.
Blend in flour, 1/8 teaspoon dry mustard, and pinch marjoram.
Gradually add 1 1/2 cups water, stirring constantly.
Cook and stir till thick and bubbly.
Season with salt and pepper.
Just before serving, add tangerine sections to gravy.
Pass with pork.

Recipe Summary

Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Pork

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