Roast Pork with Lemon and Capers
Savor the vibrant, Mediterranean-inspired flavors in this Roast Pork with Lemon and Capers recipe, a perfect centerpiece for elegant dinners or weekend family meals. This succulent, golden-brown boneless pork loin is seared to perfection and roasted with aromatic rosemary, thyme, and zesty lemon halves for an irresistible depth of flavor. The dish is elevated with a luscious butter-caper sauce that adds a briny, tangy kick, balancing the richness of the pork. Served with the bright pop of roasted lemon juice and fragrant pan juices drizzled on top, every bite is a harmonious blend of savory and citrusy notes. Ready in under two hours, this showstopping dish is as impressive to serve as it is simple to prepare. Pair it with roasted vegetables or a crisp green salad for a complete, restaurant-worthy meal.
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Recipe Information
Ingredients
- 4 pounds boneless pork loin roast
- 2 whole lemons
- 3 tablespoons capers
- 5 whole garlic cloves
- 3 tablespoons extra virgin olive oil
- 2 sprigs fresh rosemary
- 1 tablespoon fresh thyme
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 cup vegetable stock
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and season it generously with sea salt and black pepper on all sides.
Heat 2 tablespoons of olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the pork on all sides until golden brown, about 2-3 minutes per side. Remove the pork and set it aside.
Peel and mince the garlic cloves. Zest one lemon and cut both lemons in half. Set aside.
In the same skillet, lower the heat to medium and add the remaining olive oil. Sauté the minced garlic, lemon zest, rosemary, and thyme for 1-2 minutes, or until fragrant.
Deglaze the skillet by adding the vegetable stock, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Return the pork loin to the skillet and arrange the lemon halves around it. Transfer the skillet to the preheated oven.
Roast the pork for 60-75 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
While the pork is roasting, rinse and drain the capers. In a small saucepan, melt the butter over low heat, then stir in the capers and cook for 2-3 minutes. Set aside to keep warm.
Once the pork is cooked, remove it from the oven and transfer it to a cutting board. Let it rest for at least 10-15 minutes before slicing.
After resting, slice the pork into 1/2-inch thick pieces and arrange them on a serving platter. Drizzle the pan juices over the top.
Spoon the buttered capers over the sliced pork. Squeeze the roasted lemon halves over the dish for added brightness, if desired.
Serve warm, garnished with sprigs of rosemary or thyme if desired. Enjoy your Roast Pork with Lemon and Capers!
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 1049 mg | 46% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.1 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1291 mg | 27% | |
*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.
