Citrus and Spice Pork Loin Roast
Infuse your dinner table with bold, zesty flavors by trying this exquisite Citrus and Spice Pork Loin Roast! This dish is a masterful blend of sweet citrus notes from orange and lemon juice, aromatic rosemary, and a warm medley of spices including cinnamon, cumin, and paprika. The pork is first marinated to perfection, then seared for a golden crust and slow-roasted to juicy tenderness. A glossy reduction of the citrus marinade adds a delectable finishing touch. Perfect for holiday feasts or an elevated weeknight dinner, this roast pairs beautifully with roasted vegetables or creamy mashed potatoes. With just 15 minutes of prep time and the rest of the magic happening in the oven, it’s a show-stopping centerpiece that’s as easy as it is impressive.
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Recipe Information
Ingredients
- 3 pounds pork loin roast
- 1 cup orange juice
- 0.25 cup lemon juice
- 2 tablespoons olive oil
- 4 large garlic cloves
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground ginger
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons honey
- 1 whole zest of orange
- 1 whole zest of lemon
- 4 whole rosemary sprigs
Instructions
In a medium mixing bowl, combine orange juice, lemon juice, olive oil, smashed garlic cloves, brown sugar, ground cinnamon, ground cumin, paprika, ground ginger, salt, black pepper, honey, orange zest, and lemon zest. Whisk thoroughly to create the marinade.
Place the pork loin roast in a large resealable plastic bag or a shallow dish. Pour the citrus and spice marinade over the pork, ensuring it is evenly coated. Seal the bag or cover the dish tightly, then refrigerate for at least 2 hours or overnight for maximum flavor.
Preheat your oven to 375°F (190°C). Remove the pork loin from the marinade and pat it dry with paper towels. Reserve the marinade for later use.
In a large oven-safe skillet or roasting pan, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
Remove the skillet from heat and brush the pork loin with a thin layer of the reserved marinade. Arrange rosemary sprigs around the pork in the skillet or roasting pan.
Place the skillet or roasting pan in the preheated oven. Roast the pork loin for approximately 60-75 minutes, or until an internal temperature of 145°F (63°C) is reached when measured with a meat thermometer.
While the pork is roasting, transfer the remaining marinade to a small saucepan. Bring it to a boil over medium heat, then reduce the heat and simmer for 5-7 minutes, stirring occasionally, until the marinade is slightly thickened and reduced.
Once the pork is done, remove it from the oven and cover the skillet or pan with aluminum foil. Let the pork rest for 10-15 minutes to allow the juices to redistribute.
Slice the pork loin into 1/2-inch thick pieces. Drizzle the reduced marinade over the top before serving for an added burst of flavor.
Serve with your choice of side dishes, such as roasted vegetables, mashed potatoes, or a fresh green salad. Enjoy!
Nutrition Facts
Calories |
3949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.8 g | 283% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 4404 mg | 191% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 74.5 g | ||
| Protein | 372.8 g | 746% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 6585 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
