Citrus Pork Roast Recipe

4 1 1
Citrus Pork Roast Recipe
Citrus Pork Roast Recipe photo by Taste of Home
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Citrus Pork Roast Recipe

Read Reviews
4 1 1
Publisher Photo
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.
MAKES:
18 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 1 hour 40 min. + standing
MAKES:
18 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 1 hour 40 min. + standing

Ingredients

  • 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

Directions

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

Nutritional Facts

4 ounce-weight: 209 calories, 10g fat (0 saturated fat), 75mg cholesterol, 63mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 26g protein. Diabetic Exchanges: 3 lean meat.

  • 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
  1. 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

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Peispuds User ID: 7095933 23170
Reviewed Jun. 17, 2013

"We all enjoyed the citrus flavour with a hint of garlic"

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