I roasted the tangerines face down alongside my pork chops in an iron skillet in the oven after browning them stove top. They came out so luscious and juicy, caramelized and sweet. Bursting with tangy citrus flavor! The rind was tender enough to eat the whole thing like a pear. I know people do this all the time on the grill but in the oven, picking up the juices from the meat...out of this world!
Spinach on the side with tons of garlic, Extra Virgin Olive Oil and lemon.
