| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 3 | lb | Center-cut pork loin |
| 1 | T | Finely grated tangerine rind |
| 2 | t | Thyme |
| 1/2 | t | Salt |
| 1/2 | t | Cumin |
| 1/4 | t | Black pepper |
| 1 | 14.5-oz chicken broth | |
| 1/2 | c | Fresh tangerine juice |
| 3 | T | All purpose flour |
| 1/4 | t | Freshly ground black pepper |
| 1/4 | t | Salt |
| Thyme sprigs for garnish | ||
| optional |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 1978
Calories From Fat: 461
Total Fat: 50.8g
Cholesterol: 898.1mg
Sodium: 4237.2mg
Potassium: 6054.9mg
Carbohydrates: 37.4g
Fiber: 3.5g
Sugar: 14.3g
Protein: 320.9g