Serves: 4
Total Calories: 542
1. Preheat the oven to 450°. In a small bowl, mix the salt, pepper, sugar, and garlic. Rub all over the meat. Put the meat on a rack in a roasting pan and roast in the oven 30 minutes. In a cup, mix the broth and wine. After 30 minutes, open the oven and pour 1/2 cup of the liquid over the roast. Reduce the oven temperature to 325° and continue roasting 45 minutes, basting the meat every 15 minutes with the remaining 1/2 cup broth-wine mixture and the pan juices. Cook the meat until lightly browned, about 1 hour, and an instant-read thermometer registers 155° to 160°. Remove the roast to a warmed platter.
2. Meanwhile, squeeze the juice from 2 tangerines to make 1/2 cup juice. Remove the peel from the remaining 2 tangerines, separate the segments, and gently remove any seeds. Reserve the juice and fruit.
3. When the roast is done, remove it to a warmed platter. Put the roasting pan on a stove burner. (If the pan is dry, add 1/2 cup chicken broth.) Mix the cornstarch with the tangerine juice, and stir it into the pan juices. Add the plantains. Bring to a boil, stirring. Reduce the heat to low, and simmer 5 to 6 minutes, or until the plantains are tender and the sauce thickens. Add the tangerines. Heat through, about 2 minutes. Stir in the cilantro. Slice the roast and serve with the sauce spooned on top. Garnish with plantains slices and tangerine segments.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pork Roast with Plantains and Tangerines recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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