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Tangy Pork Loin Roast Recipe
Tangy Pork Loin Roast Recipe photo by Taste of Home

Tangy Pork Loin Roast Recipe

Read Reviews (3)
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From Armstrong , British Columbia, Pauline Curtis shares the recipe for this moist and tender herb-rubbed roast. Flavored with grapefruit, the gravy is surprisingly light and tangy—a lovely complement to the meat.
TOTAL TIME: Prep: 15 min. Bake: 2 hours
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 2 hours
MAKES: 12 servings

Ingredients

  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons ground mustard
  • 1-1/2 teaspoons dried marjoram
  • 1 teaspoon salt
  • 1 bone-in pork loin roast (5 pounds)
  • 1/2 cup unsweetened grapefruit juice
  • 2 tablespoons brown sugar
  • 1 tablespoon grated grapefruit peel
  • 1/8 teaspoon ground mace
  • GRAVY (not shown):
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 medium grapefruit, peeled, sectioned and chopped

Nutritional Facts

One serving (with 2-1/2 tablespoons gravy) equals 304 calories, 11 g fat (4 g saturated fat), 112 mg cholesterol, 393 mg sodium, 8 g carbohydrate, 1 g fiber, 41 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1 fruit, 1 fat.

Directions

  1. Combine garlic powder, mustard, marjoram and salt; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours. Remove from the oven; drain. Combine grapefruit juice, brown sugar, grapefruit peel and mace; pour half over roast. Bake 30 minutes longer or until a meat thermometer reads 160°, basting occasionally with remaining juice mixture. Remove roast to a serving platter and keep warm.
  2. Stir drippings in pan to loosen brown bits; pour into a measuring cup. Skim off fat; reserve 2 tablespoons drippings. Add enough cold water to remaining drippings to measure 2 cups; set aside. Place flour in a saucepan; stir in reserved drippings until blended. Gradually stir in reserved liquid until smooth. Add salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add grapefruit. Serve with the roast. Yield: 12 servings.
Originally published as Tangy Pork Loin Roast in Light & Tasty April/May 2001, p42

Nutritional Facts

One serving (with 2-1/2 tablespoons gravy) equals 304 calories, 11 g fat (4 g saturated fat), 112 mg cholesterol, 393 mg sodium, 8 g carbohydrate, 1 g fiber, 41 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1 fruit, 1 fat.

Reviews for Tangy Pork Loin Roast(3)

AVERAGE RATING
   (3)
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MY REVIEW
Reviewed Apr. 10, 2012

Also made with OJ. DELICIOUS. Best pork roast I've ever had.

MY REVIEW
Reviewed Sep. 25, 2011

Yummy! I made this with orange juice instead of grapefruit because I had it on hand. Will definitely make this again. Delicious!

MY REVIEW
Reviewed Jan. 16, 2010

We LOVED this pork roast! It is soemthing out of the ordinary and not too sweet like some recipes can be. Don't leave out the mace; it makes a noticable difference. I did not add the grapefruit pieces to the gravy, but did garnish the plate with greenery and pink grapefruit sections. Be sure not to overcook. 1 1-2 hours was too long for the size roast I used. Use a meat thermometer to get it just right. This will definitely become a regular at our house!

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