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Pork Roast Tangerine

Pork Roast Tangerine

Ingredients

  • 1 pork roast, about 3 lbs
  • 1 tablespoon dry mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tangerine
  • 1 cup water, plus 1 tablespoon
  • 1 cup tangerine juice
  • 1/4 cup honey
  • 11 tablespoon cornstarch
  • 2 tablespoons butter

Directions

 

Preheat oven to 375°F.

 

Preheat oven to 325°F. Combine dry mustard, salt and pepper in small bowl. Rub roast with mustard mixture. Place roast on rack in shallow roasting pan; insert meat thermometer in thickest part of roast.

 

Roast pork 1 to 1 1/2 hours or until done (internal temp 155°F).

 

Meanwhile, rinse tangerine; remove and reserve peel. Section tangerine and set aside. Remove white membrane from peel and cut about 2 tablespoons julienne strips. Combine julienned peel and 1 cup water in small saucepan. Bring to boil; reduce heat and simmer about 15 minutes. Drain.

 

Combine tangerine juice and honey in small saucepan. Combine cornstarch and 1 tablespoon water, and stir into juice-honey mixture. Cook over medium heat until thickened and bubbly, stirring constantly. Add butter and cooked peel; cook until butter melts, stirring constantly.

 

Slice roast and arrange on serving platter. Garnish with tangerine sections and spoon sauce over.

 

 

 

*Recipe courtesy of Tyson