Citrus-Herb Pork Roast Recipe
Citrus-Herb Pork Roast Recipe photo by Taste of Home
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Citrus-Herb Pork Roast Recipe

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The genius combination of seasonings and citrus in this tender roast reminds us why we cherish tasty recipes. It's nice to serve with hot noodles to soak up any extra citrus gravy. —Laura Brodine, Colorado Springs, Colorado
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES: 8 servings


  • 1 boneless pork sirloin roast (3 to 4 pounds)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon pepper
  • 2 medium onions, cut into thin wedges
  • 1 cup plus 3 tablespoons orange juice, divided
  • 1 tablespoon sugar
  • 1 tablespoon white grapefruit juice
  • 1 tablespoon steak sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon salt
  • 3 tablespoons cornstarch
  • Hot cooked egg noodles

Nutritional Facts

5 ounces cooked pork with 2 tablespoons gravy (calculated without egg noodles): 289 calories, 10g fat (4g saturated fat), 102mg cholesterol, 326mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1 starch.


  1. Cut roast in half. In a small bowl, combine the oregano, ginger and pepper; rub over pork. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 4-qt. slow cooker; add onions.
  2. In a small bowl, combine 1 cup orange juice, sugar, grapefruit juice, steak sauce and soy sauce; pour over top. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat and onions to a serving platter; keep warm.
  3. Skim fat from cooking juices; transfer to a small saucepan. Add orange peel and salt. Bring to a boil. Combine cornstarch and the remaining orange juice until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and noodles. Yield: 8 servings.
Originally published as Citrus-Herb Pork Roast in Simple & Delicious February/March 2012, p23

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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