Pork Roast Tangerine

• From: National Pork Board

Ingredients

• 3 lb boneless pork loin roast

• 1 Tbs dry mustard

• 1 tsp salt

• 1/4 tsp pepper

• 1 tangerine, or orange

• 1 cup water

• 1 cup tangerine juice, or orange juice

• 1/4 cup honey

• 1 Tbs cornstarch

• 2 Tbs butter

A citrus glaze is drizzled over sliced pork roast, fresh from the oven, in this elegant presentation.

Directions

• In a small bowl combine mustard, salt and pepper. Rub roast with mustard mixture. Place roast on rack in shallow roasting pan. Roast pork in a 350° F oven for 1-1 1/2 hours (about 20 minutes) or until internal temperature on a thermometer reads 150° F. Remove roast from oven; let rest until temperature reaches 160° F, about 10 minutes.
• Meanwhile, rinse tangerine or orange and remove peel, reserving peel. Section tangerine or orange and set aside. Remove white membrane from peel and cut about 2 tablespoons julienne strips. In small saucepan combine julienne strips and 1 cup water. Bring to boiling; reduce heat and simmer about 15 minutes. Drain.
• In small saucepan combine tangerine or orange juice and honey. In small bowl combine cornstarch and 1 tablespoon water. Add to tangerine juice-honey mixture. Cook over medium heat till thickened and bubbly, stirring constantly. Add butter and cooked peel; cook till butter melts, stirring constantly.
• Slice roast and arrange on serving platter. Garnish with tangerine or orange sections and spoon sauce over.