Preheat to 325 place roast in roasting pan. In a small bowl
combine the 1 tsp dry mustard, the 1 tsp marjoram and
salt...rub over meat. Roast uncovered for 1 1/3 hours
In a bowl stir together the tangerine peels, juice and brown
sugar. Spoon over meat. Roast about 30 min more. When
done 150 f. Let stand covered.
Sauce- strain pan juices.skim off fat. Measure juices, add
enough stock to equal 3/4 cup. Place in saucepan, in a srew
top jar place 2/3 cup of liquid and flour and shake. Add that to
saucepan plus 1/8 tsp mustard, 1/8 tsp marjoram.
Cook and stir til thick. Season with salt Nd pepper, stir in
tangerines. Heat through.
Originally Submitted
10/28/2013
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