Roast Pork Loin with Satsumas

Ingredients:
4 satsumas, peeled and sectioned
1 cup Perricone tangerine juice
4 whole cloves
1 shallot, peeled and minced
1 teaspoon Dijon mustard
2 tablespoons honey
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pork loins, about 3/4 pound each
3 tablespoons extra-virgin olive oil
1 tablespoon cornstarch

Method:
Remove all white pith, membrane, and seeds from satsumas. Combine pulp in a glass bowl with tangerine juice, cloves, shallot, mustard, honey, salt, and pepper. Add pork, cover, and marinate in refrigerator overnight, turning meat occasionally.

Preheat oven to 500° F. Remove pork from marinate and wipe dry. Season with salt and pepper and rub with more oil. Brown on all sides by searing in a hot skillet, 5 to 6 minutes on each side. Remove from skillet and place in roasting pan and cook in oven 10 to 20 minutes (or until 155° in center). Remove from oven and let rest 5 to 10 minutes before slicing.

Bring marinade to a boil in a small saucepan and cook until liquid is reduced by one-third. Mix cornstarch with 1 tablespoon water and stir in. Return to a boil, then remove from heat. Discard cloves. Slice pork and spoon sauce over.

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