Yield: 1 Servings
|3 pounds||Center-cut pork loin|
|1 tablespoon||Finely grated tangerine rind|
|¼ teaspoon||Black pepper|
|1 can||(14.5-oz) chicken broth|
|½ cup||Fresh tangerine juice|
|3 tablespoons||All purpose flour|
|¼ teaspoon||Freshly ground black pepper|
|\N \N||Thyme sprigs for garnish; optional|
Clarion Ledger recipes
Heat oven to 350 degrees. Trim and discard any excess fat from pork loin.
Place it on a wire rack in a 13x9 pan. In a small bowl, combine tangerine rind, thyme, ¼ tsp salt, cumin and ¼ tsp pepper. Rub mixture evenly over all sides of pork and set aside in refrigerator for 15 min. Add chicken broth to baking pan and roast pork, uncovered, 2 hours or until a meat thermometer registers 160 degrees. When pork is done, put on cutting board and let stand 15 min. Combine tangerine juice, flour, ¼ tsp pepper and remaining ¼ tsp salt. Remove wire rack from baking pan. Stir tangerine mixture into broth remaining in baking pan. Add enough water to liquid in pan to get 1½ cups. Heat mixture to boiling, stirring constantly, until it is thickened and bubbly. Pour gravy into a small pitcher. Slice pork and arrange it on a serving platter. Garnish with thyme sprigs and serve with gravy.
Posted to EAT-L Digest by Shawn Zehnder Lea <slea@...> on Jan 12, 1998