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.
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VERIFIED BY Taste of Home Test Kitchen
- 1 medium grapefruit
- 1 medium orange
- 1 medium lemon
- 2 tablespoons olive oil
- 1-1/2 teaspoons dried rosemary, crushed
- 1/2 teaspoon salt, optional
- 1 garlic clove, minced
- 1 boneless pork loin roast (5 pounds), trimmed
- Cut fruit in half; squeeze to remove juice, reserving rinds. In a large resealable plastic bag, combine fruit juices, oil, rosemary, salt if desired and garlic. Make shallow cuts in top of roast. Place roast in bag; seal and turn to coat. Refrigerate overnight. Place roast and marinade in a shallow baking pan. Bake, uncovered, at 325° for 1-1/2 hours, basting with juices every 30 minutes. Meanwhile, slice fruit rinds into 1/4-in. strips; arrange around roast. Bake 30 minutes longer or until a meat thermometer reads 160°-170°. Let stand for 15 minutes before slicing. Arrange pork slices on a platter; drizzle with 1/4 cup of pan juices. Yield: 18 servings.
Originally published as Citrus Pork Roast in Country Pork 1996, p80
Reviews forCitrus Pork Roast
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Reviewed Jun. 17, 2013
"We all enjoyed the citrus flavour with a hint of garlic"