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Pork Loin With Tangerine Sauce

chef.alexande's picture
Ingredients
  Center cut pork loin 2 Pound, well trimmed
For tangerine sauce
  Sugar 1⁄4 Cup (4 tbs)
  Cider vinegar 1⁄4 Cup (4 tbs)
  Tangerine juice/Orange juice 1 Cup (16 tbs)
  Dry sherry 1 Ounce (Plus A Few Drops)
  Orange marmalade 2 Tablespoon
For final preparation
  Tangerines/Mandarin oranges / loquats 6
  Carrot 1 , coarsely chopped
  Onion 1 , coarsely chopped
  Celery stalks 2 , coarsely chopped
  Cornstarch 1 Tablespoon (Adjust Quantity As Needed)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1)Preheat oven to 325 degrees F.

MAKING
2)Season pork with salt and pepper.
3)Warm a roasting pan and roast the pork for 10 minutes. Then place in oven with fat side up allowing self-basting. Roast for a period of 1hour. The internal temperature should be 160 degrees F.
4)To prepare tangerine sauce, in a heavy bottomed saucepan, add sugar and golden color. Pour in vinegar, sherry and tangerine juice. Let boil furiously and steam well. Keep safe distance when boiling. Add in marmalade. Simmer until pork is done.
5)Add tangerines to the roasted pork and heat them through.

FINALIZING
6)On a serving plate, place the pork roast.
7)Place platter over high heat. Add in carrots, onion and celery. Stir for 3 to 5 minutes so that the drippings mix with the vegetables. Now, pour off the fat.
8)Add tangerine sauce. Season according to taste.
9)Mix together cornstarch and sherry. Add this to sauce to make it thicker.
10)Discard vegetables after straining.

SERVING
11)Pour the sauce over roast and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Sauce
Ingredient: 
Tangerine
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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