Honey Tangerine Pork Roast

By / Photography By Kathryn Brass-Piper | November 17, 2016


1. In a large bowl, whisk together zest, juice, tamari, honey, garlic, rosemary, and red pepper. Add pork tenderloins and marinate in refrigerator for at least 1 hour, up to 8 hours, turning occasionally.

2. Heat oven to 400°. Remove pork from marinade and place on a foillined baking sheet. Reserve marinade. Season pork with salt and pepper to taste. Roast until it reaches an internal temperature of 145°, 35–40 minutes.

3. Strain marinade into a saucepan and bring to a boil. Reduce heat, whisk in cornstarch, and simmer until reduced and thick, 10–15 minutes. Serve pork sliced with tangerine-herb sauce on the side.


  • Zest from 1 tangerine
  • 1 cup tangerine juice (4–5 tangerines)
  • ⅓ cup tamari or soy sauce
  • ½ cup raw, unfiltered local honey
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped fresh rosemary
  • ½ teaspoon red pepper flakes
  • 2 (1-pound) whole pork tenderloins
  • Sea salt and freshly ground pepper, to taste
  • 1 teaspoon cornstarch
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