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Citrus Pork Roast

 Citrus Pork Roast
Wonderful herb and citrus flavors are light and delicious additions to a traditional pork roast. Guests often comment that this roast looks almost too good to eat.
18 ServingsPrep: 10 min. + marinating Bake: 1 hour 40 min. + standing


  • 2 medium grapefruit
  • 2 medium oranges
  • 2 medium lemons
  • 1/2 cup olive oil
  • 3 teaspoons dried rosemary, crushed
  • 1 teaspoon salt, optional
  • 2 garlic cloves, minced
  • 1 boneless pork loin roast (5 pounds), trimmed


  • Cut fruit in half; squeeze to remove juice, reserving rinds. In a
  • small bowl, combine the fruit juices, oil, rosemary, salt if desired
  • and garlic. Pour half into a large resealable plastic bag. Make
  • shallow cuts in top of roast. Place roast in bag; seal and turn to
  • coat. Refrigerate overnight. Cover and refrigerate remaining
  • marinade.
  • Drain marinade from meat. Place roast in a shallow baking pan. Bake,
  • uncovered, at 350° for 1 hour, basting with reserved marinade
  • every 15 minutes.
  • Meanwhile, slice fruit rinds into 1/4-in. strips; arrange around
  • roast. Bake 40 minutes longer or until a thermometer reads 145°.
  • Let meat stand for 10 minutes before slicing. Arrange pork slices on
  • a platter; drizzle with 1/4 cup of pan juices. Yield: 18 servings.

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Citrus Pork Roast (continued)

Nutritional Facts:Diabetic Exchanges: One serving (prepared without salt) equals 3 lean meat; also, 209 calories, 63 mg sodium, 75 mg cholesterol, 2 gm carbohydrate, 26 gm protein, 10 gm fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.