Recipe: Pork Roasted with Tangerine Peel and Thyme

PORK ROASTED WITH TANGERINE PEEL AND THYME
Source: the American Institute for Cancer Research

Rubbed with an aromatic mixture of grated tangerine peel and seasonings, Pork Roasted with Tangerine Peel and Thyme is served with a tangy tangerine juice gravy.

1 (3-lb.) center-cut pork loin roast
1 Tbsp. finely-grated tangerine rind*
2 tsp. fresh thyme leaves
3/4 tsp. salt
1/2 tsp. cumin
1/4 tsp. black pepper
1 14 to 1/2 oz. can chicken broth
1/2 cup fresh tangerine juice
3 Tbsp. all-purpose flour
1/4 tsp. freshly ground black pepper
Fresh thyme sprigs (optional)

Preheat the oven to 350 degrees.

Trim and discard any excess fat from the pork loin. Place it on a wire rack in a 13-by 9-inch baking pan.

In a small bowl, combine tangerine rind, thyme, 1/2 teaspoon salt, the cumin, and pepper. Rub the mixture evenly over all sides of the pork and set aside in the refrigerator for 15 minutes.

Add the chicken broth to the baking pan and roast the pork, uncovered, for 2 hours or until the meat thermometer registers 160 degrees. When the pork is done, transfer it to a cutting board and let stand for 15 minutes.

In a one-cup measuring cup or small bowl, combine tangerine juice, flour, pepper, and the remaining 1/4 teaspoon salt.

Remove the wire rack from the baking pan. Stir the tangerine mixture into the broth remaining in the baking pan. Add enough water to the liquid in the pan to get 1-1/2 cups of liquid. Heat the mixture to boiling, stirring constantly, until it is thickened and bubbly.

Pour the gravy into a small pitcher. Slice the pork and arrange it on a serving platter. Garnish the pork with thyme sprigs and serve with the gravy.

*When choosing tangerines, look for fruit that is heavy for its size with a skin that has no soft or puffy spots. Fruit with a deep yellow-orange or almost red luster indicates freshness, maturity and good flavor. Tangerines can stay fresh up to a month when stored loose in the refrigerator.