Instructions: Clarion Ledger recipes

Heat oven to 350 degrees. Trim and discard any excess fat from pork loin.

Place it on a wire rack in a 13x9 pan. In a small bowl, combine tangerine rind, thyme, 1/4 tsp salt, cumin and 1/4 tsp pepper. Rub mixture evenly over all sides of pork and set aside in refrigerator for 15 min. Add chicken broth to baking pan and roast pork, uncovered, 2 hours or until a meat thermometer registers 160 degrees. When pork is done, put on cutting board and let stand 15 min. Combine tangerine juice, flour, 1/4 tsp pepper and remaining 1/4 tsp salt. Remove wire rack from baking pan. Stir tangerine mixture into broth remaining in baking pan. Add enough water to liquid in pan to get 1 1/2 cups. Heat mixture to boiling, stirring constantly, until it is thickened and bubbly. Pour gravy into a small pitcher. Slice pork and arrange it on a serving platter. Garnish with thyme sprigs and serve with gravy.

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