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 |
SAUCE
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