Citrus Pork Roast
Elevate your dinner table with this irresistibly juicy Citrus Pork Roast, a perfect blend of bright citrus flavors and tender, perfectly cooked pork loin. Zesty oranges, lemons, and lime infuse the meat with a burst of refreshing tang, while a honey-paprika marinade adds a touch of sweetness and smoky depth. Searing the pork locks in flavor, and slow roasting with fresh rosemary, thyme, and chicken stock creates a succulent centerpiece dish. To top it all off, a velvety citrus-pan sauce brings everything together with a glossy finish. Ideal for special occasions or a cozy family dinner, this vibrant and aromatic roast is as impressive as it is delicious. Keywords: citrus pork roast, tender pork loin, citrus-infused, slow-roasted pork, citrus sauce recipe.
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Recipe Information
Ingredients
- 3 lb pork loin roast
- 2 whole orange
- 2 whole lemon
- 1 whole lime
- 6 whole garlic cloves
- 3 tbsp olive oil
- 2 tbsp honey
- 2 rosemary sprigs
- 2 thyme sprigs
- 1 tsp paprika
- 2 tsp salt
- 1 tsp black pepper
- 1 cup chicken stock
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
Preheat your oven to 375°F (190°C).
Zest and juice the oranges, lemons, and lime. Reserve the juice and zest in a bowl.
In a small bowl, mix together the garlic (minced), olive oil, honey, orange, lemon, and lime zest, paprika, salt, and black pepper to form a marinade.
Rub the marinade all over the pork loin roast, ensuring it is evenly coated. Let it sit at room temperature for 15 minutes or refrigerate for up to 2 hours for deeper flavor.
In a large oven-safe skillet or roasting pan, heat 1 tablespoon of olive oil over medium heat and sear the pork roast on all sides until golden brown, about 3-4 minutes per side.
Place the rosemary and thyme sprigs around the pork in the skillet. Pour the citrus juices and chicken stock into the pan.
Cover the skillet or roasting pan with aluminum foil and transfer it to the preheated oven.
Roast the pork loin for 90 minutes. Remove the foil for the final 30 minutes of cooking to allow the top to caramelize and brown beautifully.
Check the internal temperature of the pork; it should reach 145°F (63°C). Remove the roast from the oven and let it rest for 10-15 minutes before slicing.
To make a sauce, pour the pan juices into a small saucepan. Bring to a simmer over medium heat.
In a small bowl, whisk together the cornstarch and water to make a slurry. Slowly add the slurry to the saucepan, whisking constantly until the sauce thickens, about 2-3 minutes.
Slice the pork roast into 1/2-inch thick pieces and serve with the citrus sauce drizzled on top.
Nutrition Facts
Calories |
4147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.4 g | 304% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1096 mg | 365% | |
| Sodium | 5713 mg | 248% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 63.2 g | ||
| Protein | 386.5 g | 773% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 507 mg | 39% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 6635 mg | 141% | |
*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.
