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Roast Pork Tangerine

Fresh.n.Natural's picture
  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

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

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5616 Calories from Fat 2179

% Daily Value*

Total Fat 242 g372.4%

Saturated Fat 77.5 g387.3%

Trans Fat 2.1 g

Cholesterol 2177.2 mg725.7%

Sodium 3200.3 mg133.3%

Total Carbohydrates 90 g30.1%

Dietary Fiber 8 g32.2%

Sugars 46.3 g

Protein 728 g1455.6%

Vitamin A 41.5% Vitamin C 166.7%

Calcium 41.4% Iron 138.3%

*Based on a 2000 Calorie diet

Roast Pork Tangerine Recipe