Instructions: Rinse meat and pat dry.

In a deep bowl, combine tangerine peel, tangerine juice, ginger, soy sauce and honey. Add meat; turn to coat. Cover and chill at least 3 hours or up to 1 day, basting meat occasionally.

Lift meat from bowl; reserve marinade. Set roast, bone tips up, in a shallow 10- by 15-inch pan.

Bake in a 350 degree oven until a thermometer inserted horizontally through the middle of the roast into the center of the thickest part reads 155 degrees, 2 to 2 1/4 hours; if areas of the roast begin to get too dark, drape with foil.

Meanwhile, use reserved marinade to make tangerine rice, but add enough fat-skimmed chicken broth (about 4 1/2 cups) to make 6 cups total liquid.

Rinse rice in cool water, changing frequently, until water is clear; drain rice. Put rice in a 5- to 6-quart pan and add marinade mixture. Bring to a boil over high heat. Cover, reduce heat, and simmer until rice is tender to bite, 15 to 20 minutes, stirring occasionally.

Whack frozen petite peas on a counter to break apart. Stir peas and green onions into rice. Cook until peas are hot, about 1 minute.

With 2 wide spatulas, transfer roast to a platter and let rest 15 to 20 minutes. Mound some of the Tangerine Rice in center of roast; put remainder in a bowl. Cut between ribs to serve.

This recipe yields 18 servings.

Comments: Order 2 pork loins, 9 bones each. Have the backbones cut off for easy carving, and the roasts tied together to make a crown.

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