Pork roasted with tangerine peel

Yield: 1 Servings

Measure Ingredient
3 pounds Center-cut pork loin
1 tablespoon Finely grated tangerine rind
2 teaspoons Thyme
½ teaspoon Salt
½ teaspoon Cumin
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
¼ teaspoon Salt
\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

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