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1 - 3 pound pork loin

Mixed vegetable garnish: small potatoes, carrots, bell peppers

3 - 4" sprigs fresh tarragon, divided

2 tablespoons canola oil



1 tablespoon unsalted butter

1/4 cup diced shallots

1 - 1/2 cups juice of blood oranges

1 cup stock or white wine

1 - 1/2 teaspoons potato starch




Trim fat from the roast.  Lightly season with coarse salt, white pepper and the  leaves of 1 sprig of tarragon.  Allow to come to room temperature over the period of 1 hour.


Preheat the oven to 500 degrees.


Place the roast in a pan just large enough to hold it with room for the vegetables.  Trim, peel and cut the vegetables into bite-sized portions as desired.  Drizzle the oil around the meat and vegetables, tossing them lightly to cover with the oil.  Roast for 30 minutes, until the internal temperature of the pork reaches 140 degrees


Remove the meat and vegetables to a serving platter.   Cover with foil.



Melt butter in a small saucepan.  When it stops foaming add shallots and saute for 1 minute.  Add blood orange juice and 1 tarragon stem.  Simmer actively until the juice has reduced to 1/2 cup.  Strain and return to the pan.


Combine the potato starch with 1/4 cup of broth.  Pour the remaining broth into the roasting pan and deglaze it thoroughly.  Strain this enriched broth back into the reduced orange juice. and return to the simmer.  Stir some into the starch and broth, pour all back into the pan and return to the boil.  Off the heat season with salt and white pepper.  Stir in minced leaves from remaining stem of tarragon.



Remove the strings from the meat.  Slice it and return it to the platter surrounded by vegetables.  Pass the Blood Orange sauce at the table.