It’s hard not to love Honeybell tangelos once you’ve had a taste of one. This bell-shaped treat is only available for a very limited time between late January and early February, and fans of the fruit are known to reserve their orders weeks or months in advance from their suppliers.
This super-sweet, super-juicy citrus can be enjoyed in a variety of ways. It’s nice to eat out of hand since its loose skin is very easy to peel. Just make sure you have a napkin nearby. It also makes for a perfect compliment for a lot of desserts like vanilla ice cream, and various cakes and pastries.
Its distinct sweetness also makes it a wonderful ingredient for sauces and marinades. One of the ways we like to take advantage of the short but sweet season for Honeybells is by using it as a glaze for a pork roast. Here’s what you will need:
How to make Honeybell Glazed Pork Loin
Prep Time: 15 mins
Cook Time: 45 mins
Yields: 8 servings
- ¼ cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon Dijon mustard
- 1 cup Honeybell juice
- 1 tablespoon freshly grated ginger
- ⅓ cup Madeira wine (or water, if preferred)
- 2½- to 3-pound boneless pork loin roast
- 1 Honeybell, sliced
- salt and freshly ground black pepper
- To make the glaze, whisk the brown sugar and cornstarch together in a small bowl to break up any lumps. Then transfer the mixture to a cold skillet or saucepan, along with the mustard, Honeybell juice, grated ginger and Madeira wine. Bring the mixture to a simmer. Turn off the heat and set aside.
- Pre-heat the oven to 375ºF and heat a skillet over medium-high heat. Season the pork loin with salt and pepper on all sides. Brown the pork on all sides in the skillet. Brush the roast with the Honeybell glaze and place the slices of Honeybell across the top of the roast. Pour all of the remaining glaze over the roast.
- Transfer to the oven and turn the oven down immediately to 350ºF. Roast the pork for 45 minutes, basting with the glaze every 15 to 20 minutes. The internal temperature of the pork should read 155ºF when finished. Remove it from the oven and tent with foil. Once the pork has rested, pour the remaining glaze from the roasting pan over the top, slice and serve.