KitchenMagician's Recipe

PORK - ROAST - CITRUS AND MUSTARD

Category: Pork

Makes 8 to 10 servings.

3 T. Dijon mustard
2 tsp. finely shredded orange rind
1 tsp. finely shredded lemon rind
salt and pepper
4 lb. boneless pork toploin roast (double loin, tied)
2 medium oranges
orange juice
2 T. cornstarch
2 T. brown sugar
2 T. lemon juice
1/4 c. dry white wine

Preheat oven to 325F.
In a small bowl, stir together 2 tablespoons of the mustard and orange and lemon rinds; season with salt and pepper to taste.
Untie roast; trim fat. Spread mustard mixture on roast. Retie roast.
Place on a rack in a shallow roasting pan. Insert a meat thermometer.
Roast at 325F for 1 1/2 to 2 1/2 hours, or until thermometer registers 155F.
Cover with foil and let stand 15 minutes.
Meanwhile, for sauce, rind and section oranges over a bowl to catch juices. Add enough orange juice to equal 1 cup.
In a saucepan stir together remaining mustard, orange juice, cornstarch, honey, and lemon juice.
Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.
Gently stir in orange sections and wine. Heat through. Serve sauce with meat.