1 pork loin with approximately 2 kg
1/2 teaspoon dried oregano, crushed
1/2 teaspoon mustard
to taste salt
2 tablespoons grated tangerine peel
1 tablespoon black pepper
1/2 cup orange juice
Sauce
3 tablespoons all-purpose flour
1 pinch of oregano
1/8 teaspoon mustard
1 1/2 cups water
salt and black pepper to taste
2 peeled tangerines
1 pork loin with approximately 2 kg
1/2 teaspoon dried oregano, crushed
1/2 teaspoon mustard
to taste salt
2 tablespoons grated tangerine peel
1 tablespoon black pepper
1/2 cup orange juice
Sauce
3 tablespoons all-purpose flour
1 pinch of oregano
1/8 teaspoon mustard
1 1/2 cups water
salt and black pepper to taste
2 peeled tangerines
In a roasting pan, place the pork loin
Mix together the oregano, mustard, and salt to taste
Rub the mixture all over the surface of the meat
Roast in a moderate oven (170°C) for 1 hour and 15 minutes
Remove most of the fat that forms on the surface of the sauce
Mix together the tangerine peel, black pepper, and orange juice, then pour it over the meat
Return to the oven at low heat (150°C) and roast for an additional 15 minutes
Baste frequently with the pan juices
Remove the meat from the oven and place it in a warmed serving dish
Make the sauce: remove all the pan juices
Add the flour, oregano, and mustard to the pan juices, stirring constantly
Gradually add the water, stirring well to prevent lumps., then bring the sauce to a boil, then simmer until thickened
Season to taste
Serve with 6-8 servings and 1 1/2 cups of sauce.
