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

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  • lunasea 6 years ago
    Wow - how great does this sound? I'm saving this one, too. Thanks, Julie!
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  • rosemaryblue 6 years ago
    Love tangerines and pork! Great recipe. Check out my recipe for ham with a tangerine glaze! :)
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  • wynnebaer 6 years ago
    Sounds wonderful...:)
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    " It was excellent "
    chihuahua ate it and said...
    Sounds wonderful. I'm going to make this soon.
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  • jovi_nutt 6 years ago
    Yummmm! I love those two flavors together, maybe I can even get my kid to try it!
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