Pork Roast with Meyer Lemon Glaze
Elevate your dinner table with this Pork Roast with Meyer Lemon Glaze, a show-stopping centerpiece that balances bold flavors and elegant simplicity. This juicy, golden-brown pork loin roast is infused with the bright, citrusy tang of Meyer lemons, complemented by a luscious glaze made with honey, soy sauce, garlic, and fresh thyme. Seared to perfection and roasted alongside lemon slices for a fragrant burst of flavor, this dish is carefully basted with pan juices to create a rich, caramelized crust. With just 20 minutes of prep time and easy steps to follow, this recipe is perfect for both special occasions and weeknight indulgence. Serve with your favorite sides and let the refreshing Meyer lemon glaze take center stage.
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Recipe Information
Ingredients
- 3 lbs Pork loin roast
- 3 Meyer lemons
- 0.25 cup Honey
- 2 tbsp Soy sauce
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- 1 tbsp Fresh thyme leaves
- 2 tsp Salt
- 1 tsp Ground black pepper
- 0.5 cup Chicken stock
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin roast dry with paper towels and season all sides evenly with salt and ground black pepper. Let it sit at room temperature for 15 minutes.
Zest and juice the Meyer lemons. Reserve 1 tablespoon of zest and 1/4 cup of juice for the glaze. Slice the remaining lemons into thin rounds for later use.
In a small saucepan over medium heat, combine the reserved Meyer lemon juice, lemon zest, honey, soy sauce, minced garlic, and fresh thyme. Stir well and bring to a simmer. Cook for 2-3 minutes, then remove from heat and set aside for glazing.
In a large oven-safe skillet or roasting pan, heat the olive oil over medium-high heat. Once hot, sear the pork roast on all sides until golden brown, about 2-3 minutes per side.
Brush the pork generously with the Meyer lemon glaze, reserving some for basting later during cooking.
Place the sliced Meyer lemons around the base of the roast in the skillet or pan. Pour the chicken stock into the pan to create a base for basting.
Transfer the skillet or pan to the oven. Roast the pork for approximately 1 1/2 hours (or until it reaches an internal temperature of 145°F/63°C), basting every 20 minutes with the reserved glaze and pan juices.
Once cooked, remove the pork roast from the oven and tent it with aluminum foil. Let it rest for 10-15 minutes to retain its juices.
Slice the pork roast and serve with the Meyer lemon glaze drizzled on top and the roasted lemon slices as a garnish. Pair with your favorite side dishes for a complete meal.
Nutrition Facts
Calories |
3870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.7 g | 283% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1086 mg | 362% | |
| Sodium | 6787 mg | 295% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 57.0 g | ||
| Protein | 378.8 g | 758% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 6385 mg | 136% | |
*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.
