Ingredients: |
Ingredients: 1 (4 - 5 lb.) pork loin center rib roast, backbone loosened
1 tsp. dry mustard
1 tsp. dried marjoram, crushed
1/2 tsp. salt
2 tsp. finely shredded tangerine peel or orange peel
1/2 c. tangerine juice or orange juice
1 Tbsp. packed brown sugar
Chicken broth or beef broth
2/3 c. chicken broth or beef broth
3 Tbsp all-purpose flour
1/8 tsp. dry mustard
1/8 tsp. dried marjoram, crushed
Salt
Pepper
3 tangerines or 2 oranges, peeled, sectioned and seeded
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Directions: |
Directions:Preheat oven to 325º
Place roast, rib side down, in a shallow roasting pan
In a small bowl, combine the dry mustard, marjoram, and salt
Sprinkle mustard mixture evenly over pork; rub in with your fingers
Insert a meat thermometer in center of meat, making sure bulb does not touch bone
Roast, uncovered, for 1 1/2 hours
In a small bowl, stir together the peel, juice, and brown sugar
Spoon over the meat
Roast about 30 minutes more or until thermometer registers 150º, spooning pan juices over meat once or twice
Transfer meat to platter
Cover and let stand for 15 minutes before slicing (The temperature of the meat will rise about 5º during standing.)
Meanwhile, strain pan juices
Skim off fat
Measure juices; add enough broth to juices to equal 3/4 c. total liquid
Pour the liquid into a medium saucepan
In a screw-top jar, combine the 2/3 c. broth and the flour; shake well
Add to saucepan along with the dry mustard and marjoram
Cook and stir until thickened and bubbly; cook and stir for 1 minute more
Season to taste with additional salt and pepper
Stir in the tangerines or oranges; heat through
Serve with pork |
This recipe for Roast Pork Tangerine is from