In a small bowl combine mustard, salt and pepper. Rub roast with mustard mixture. Place roast on rack in shallow roasting pan. Roast pork in a 350 degree F oven for 1-1-1/2 hours or until meat thermometer registers 155-160 degrees F.

Meanwhile, rinse tangerine or orange and remove peel, reserving peel. Section tangerine or orange and set aside. Remove white membrane from peel and cut about 2 tablespoons julienne strips. In small saucepan combine julienne strips and 1 cup water. Bring to boiling; reduce heat and simmer about 15 minutes. Drain.

In small saucepan combine tangerine or orange juice and honey. In small bowl combine cornstarch and 1 tablespoon water. Add to tangerine juice-honey mixture. Cook over medium heat till thickened and bubbly, stirring constantly. Add butter and cooked peel; cook till butter melts, stirring constantly.

Slice roast and arrange on serving platter. Garnish with tangerine or orange sections and spoon sauce over.

Photo and Recipe Courtesy of the National Pork Board.