pork roast tangerine
savory roast with a tangerine glaze . serve with alfredo noodles and buttered broccoli.
pork loin roast, dry mustard, salt, pepper, tangerine, water, tangerine juice, honey, cornstarch, butter
- 3.0 pound pork loin roast
 - 1.0 tablespoon dry mustard
 - 1.0 teaspoon salt
 - 0.2 teaspoon pepper
 - 1.0 tangerine
 - 1.0 cup water
 - 1.0 cup tangerine juice
 - 0.2 cup honey
 - 1.0 tablespoon cornstarch
 - 2.0 tablespoon butter

- in a small bowl combine mustard, salt and pepper.
 - rub roast with mustard mixture.
 - place roast on rack in shallow roasting pan.
 - roast pork in a 350 degree f.
 - oven for 1 hour 20 minutes per pound or until internal temperature on a thermometer reads 145 degrees f.
 - remove roast from oven let rest about 10 minutes.
 - meanwhile, rinse tangerine or orange and remove peel, reserving peel.
 - section tangerine or orange and set aside.
 - remove white membrane from peel and cut about 2 tablespoons julienne strips.
 - in small saucepan combine julienne strips and 1 cup water.
 - bring to boiling reduce heat and simmer about 15 minutes.
 - drain.
 - in small saucepan combine tangerine or orange juice and honey.
 - in small bowl combine cornstarch and 1 tablespoon water.
 - add to tangerine juice honey mixture.
 - cook over medium heat till thickened and bubbly, stirring constantly.
 - add butter and cooked peel cook till butter melts, stirring constantly.
 - slice roast and arrange on serving platter.
 - garnish with tangerine or orange sections and spoon sauce over.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 3.0 pound pork loin roast
- 1.0 tablespoon dry mustard
- 1.0 teaspoon salt
- 0.2 teaspoon pepper
- 1.0 tangerine
- 1.0 cup water
- 1.0 cup tangerine juice
- 0.2 cup honey
- 1.0 tablespoon cornstarch
- 2.0 tablespoon butter

 ### Assistant: The ingredients you'll need are:
- 3.0 pound pork loin roast
- 1.0 tablespoon dry mustard
- 1.0 teaspoon salt
- 0.2 teaspoon pepper
- 1.0 tangerine
- 1.0 cup water
- 1.0 cup tangerine juice
- 0.2 cup honey
- 1.0 tablespoon cornstarch
- 2.0 tablespoon butter


You can follows these steps to make the recipe:
- in a small bowl combine mustard, salt and pepper.
- rub roast with mustard mixture.
- place roast on rack in shallow roasting pan.
- roast pork in a 350 degree f.
- oven for 1 hour 20 minutes per pound or until internal temperature on a thermometer reads 145 degrees f.
- remove roast from oven let rest about 10 minutes.
- meanwhile, rinse tangerine or orange and remove peel, reserving peel.
- section tangerine or orange and set aside.
- remove white membrane from peel and cut about 2 tablespoons julienne strips.
- in small saucepan combine julienne strips and 1 cup water.
- bring to boiling reduce heat and simmer about 15 minutes.
- drain.
- in small saucepan combine tangerine or orange juice and honey.
- in small bowl combine cornstarch and 1 tablespoon water.
- add to tangerine juice honey mixture.
- cook over medium heat till thickened and bubbly, stirring constantly.
- add butter and cooked peel cook till butter melts, stirring constantly.
- slice roast and arrange on serving platter.
- garnish with tangerine or orange sections and spoon sauce over.
- .

