Name: Pork Roasted with Tangerine Peel
Ingredients: 3 lb Center-cut pork loin; 1 tb Finely grated tangerine rind; 2 ts Thyme; 1/2 ts Salt; 1/2 ts Cumin; 1/4 ts Black pepper; 1 cn (14.5-oz) chicken broth; 1/2 c Fresh tangerine juice; 3 tb All purpose flour; 1/4 ts Freshly ground black pepper; 1/4 ts Salt; Thyme sprigs for garnish; optional

The awareness of sin, a deep awareness of disobedience, and painful confession of sin used to be our shadow. Christians hated sin. They feared it, they fled from it, they grieved over it. Some of our [forefathers] agonized over their sins. A man who lost his temper might wonder if he could still go to holy communion. A woman who for years envied her more attractive and intelligent sister might wonder if this sin threatened her very salvation... That shadow has dimmed. Nowadays the accusation, 'You have sinned,' is often said with a grin and with a tone that signals an inside joke. At one time this accusation still had the power to jolt people.

Cornelius Plantinga

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

3	lb	Center-cut pork loin
1	tb	Finely grated tangerine rind
2	ts	Thyme
1/2	ts	Salt
1/2	ts	Cumin
1/4	ts	Black pepper
1	cn	(14.5-oz) chicken broth
1/2	c	Fresh tangerine juice
3	tb	All purpose flour
1/4	ts	Freshly ground black pepper
1/4	ts	Salt
		Thyme sprigs for garnish; optional

INSTRUCTIONS

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, 1/4 tsp salt, cumin and 1/4 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, 1/4 tsp pepper
and remaining 1/4 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 1 1/2 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@HIGHTOWERSERVICES.COM>
on Jan 12, 1998

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