Citrus Pork Roast From Country Pork Wonderful herb and citrus flavors are light and delicious additions to a traditional pork roast. Guests often comment that this roast looks almost too good to eat. SERVINGS 18 CATEGORY Lower Fat METHOD Baked PREP 10 min. COOK 120 min. TOTAL 130 min. INGREDIENTS 1 medium grapefruit 1 medium orange 1 medium lemon 2 tablespoons Crisco® Extra Virgin Olive Oil or Canola Oil 1-1/2 teaspoons dried rosemary, crushed 1/2 teaspoon salt, optional 1 garlic clove, minced 1 boneless pork loin roast (5 pounds), trimmed Cut fruit in half; squeeze to remove juice, reserving rinds. In a large resealable plastic bag, combine fruit juices, oil, rosemary, salt if desired and garlic. Make shallow cuts in top of roast. Place roast in bag; seal and turn to coat. Refrigerate overnight. Place roast and marinade in a shallow baking pan. Bake, uncovered, at 325° for 1-1/2 hours, basting with juices every 30 minutes. Meanwhile, slice fruit rinds into 1/4-in. strips; arrange around roast. Bake 30 minutes longer or until a meat thermometer reads 160°-170°. Let stand for 15 minutes before slicing. Arrange pork slices on a platter; drizzle with 1/4 cup of pan juices. Yield: 18 servings. Nutrition Facts One serving: (prepared without salt) Calories: 209 Fat: 10 g Saturated Fat: 0 g Cholesterol: 75 mg Sodium: 63 mg Carbohydrate: 2 g Fiber: 0 g Protein: 26 g
Posted on: Fri, 21 Jun 2013 14:03:05 +0000
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