Roast Pork Tangerine
|Pork loin roast||6 Pound (1 Piece)|
|Dry mustard||1 Teaspoon|
|Dried marjoram leaves||1 Teaspoon, crushed|
|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|
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.