Instructions: Place pork, fat side up, on narrow rack in shallow 12 x 15 inch roasting pan.

Roast in oven at 375 degrees until meat thermometer inserted in thickest part reaches 145 degrees, 50 to 60 minutes.

Meanwhile, in 2- to 3-quart pan, combine ginger, juice concentrate, vinegar and prunes. Bring to boil, stirring. Cover and simmer until prunes are slightly softened, about 10 minutes, stirring often. Remove from heat.

Halve pomegranate. Immerse in bowl of water. Break apart to remove seeds.

Discard skin, pith and water. Set seeds aside.

After meat has reached 145 degrees, tilt pan to skim off and discard fat.

Pour prune mixture over pork, spooning liquid over roast and pushing prunes into pan. Bake until thermometer reaches 155 degrees, 10 to 15 minutes longer.

Lift pork to platter. Garnish with tangerines. Stir pomegranate seeds into prune mixture, then spoon into separate dish. Slice meat crosswise and accompany with fruit.

Makes 8 to 10 servings.

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