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Citrus Pork Roast

Total Time

Prep: 10 min. + marinating Bake: 1 hour 40 min. + standing


18 servings

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.


  • 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


  1. 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.
  2. 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.
  3. 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.

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