How to make it

  • Preheat oven to 325 degrees. Place roast, rib side down in a shallow roasting pan. In a small bowl combine the 1 t dry mustard, 1 t marjoram and 1/2 t salt. Sprinkle mustard mixture evenly over pork, rub in with fingers. Insert meat thermometer in center . Roast uncovered for 1 1/2 hours.
  • In a small bowl stir together the peel, juice, and brown sugar; spoon over the meat. Roast about 30 min more or until thermometer registers 155 degrees, spooning pan juices over meat once or twice. Transfer meat to platter. Cover and let stand for 15 min before slicing.
  • Strain pan juices, skim off fat. Measure juices add enough broth to juices to equal 3/4 c. Pour into medium saucepan. In a screw top jar, combine the 2/3 c broth and the flour; shake well. Add to the saucepan along with the 1/8 t marjoram. Cook till thick and bubbly; cook and stir 1 more min. Season to taste with additional salt and pepper. Stir in tangerines or oranges; heat through. Serve with the pork.

Reviews & Comments 5

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • lunasea 10 years ago
    Wow - how great does this sound? I'm saving this one, too. Thanks, Julie!
    Was this review helpful? Yes Flag
  • rosemaryblue 10 years ago
    Love tangerines and pork! Great recipe. Check out my recipe for ham with a tangerine glaze! :)
    Was this review helpful? Yes Flag
  • wynnebaer 10 years ago
    Sounds wonderful...:)
    Was this review helpful? Yes Flag
    " It was excellent "
    chihuahua ate it and said...
    Sounds wonderful. I'm going to make this soon.
    Was this review helpful? Yes Flag
  • jovi_nutt 10 years ago
    Yummmm! I love those two flavors together, maybe I can even get my kid to try it!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes