Pork Loin With Tangerine Sauce
|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)|
1)Preheat oven to 325 degrees F.
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.
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.
11)Pour the sauce over roast and serve hot.