Tangy Pork Loin Roast Recipe

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

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Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 2 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 2 hours

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 all-purpose flour
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 medium grapefruit, peeled, sectioned and chopped

Directions

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.
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

6 ounce-weight: 304 calories, 11g fat (4g saturated fat), 112mg cholesterol, 393mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 41g protein. Diabetic Exchanges: 3-1/2 lean meat, 1 fruit, 1 fat.

  • 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 all-purpose flour
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 medium grapefruit, peeled, sectioned and chopped
  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

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Reviews forTangy Pork Loin Roast

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mollyque User ID: 4504744 30195
Reviewed Apr. 10, 2012

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

MY REVIEW
cherrylady User ID: 1073547 85595
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
psa1121 User ID: 3438361 78806
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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