Citrus Herb Pork Roast Recipes

CITRUS PORK ROAST

Steps:

• Cut fruit in half; squeeze to remove juice, reserving rinds. In a small bowl, combine the fruit juices, oil, rosemary, salt if desired and garlic. Pour half into a large resealable plastic bag. Make shallow cuts in top of roast. Place roast in bag; seal and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., Drain marinade from meat. Place roast in a shallow baking pan. Bake, uncovered, at 350° for 1 hour, basting with reserved marinade every 15 minutes. , Meanwhile, slice fruit rinds into 1/4-in. strips; arrange around roast. Bake 40 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. Arrange pork slices on a platter; drizzle with 1/4 cup of pan juices.

SPICE-CRUSTED PORK TENDERLOIN WITH ROASTED CITRUS

Steps:

• Preheat the oven to 375 degrees F. Combine the coriander, cumin, peppercorns and garlic in a mortar and pestle (or use a heavy skillet, placing spices on cutting board); coarsely crush the spices, and season with salt. Rub the pork tenderloin with the spice mixture.
• Heat the oil in a large oven-proof skillet over medium heat until very hot; add the tenderloin. Cook the pork, turning occasionally, until browned on all sides, about 6 minutes total. Add the limes or lemon, cut-side down, to the skillet. Transfer the skillet to the oven.
• Roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let stand 5 minutes; slice, squeeze the citrus juice over the pork, and serve with pan juices and a favorite side dish.

SLOW-ROASTED PORK WITH CITRUS AND GARLIC

Steps:

• Pulse the garlic, oregano, thyme, coriander and cumin seeds, bay leaves, 2 tablespoons salt and 1 teaspoon pepper in a food processor to make a thick paste. Trim off all but a thin layer of fat from the pork, then make deep slits all over the roast (about every 2 inches) with a paring knife. Rub the spice paste over the pork and into the slits.
• Mix the citrus juices, Worcestershire sauce and olive oil in a large glass bowl. Submerge the pork in the marinade and top with the onions and reserved orange and lemon peels. Cover with plastic wrap and refrigerate at least 8 hours or up to 2 days. Bring to room temperature 1 hour before roasting.
• Preheat the oven to 450. Remove the citrus peels from the bowl and refrigerate. Place the pork on a rack in a large roasting pan (reserve the marinade and onions); roast, uncovered, about 1 hour. Add the marinade to the pan and pile the onions on top of the meat. Cover with foil, lower the oven temperature to 350 and roast 2 more hours. Uncover, place the citrus peels around the pork and continue to roast, basting occasionally, until the meat browns and a thermometer inserted into the bottom half registers 190, 1 hour 30 minutes to 2 hours.
• Transfer the pork to a cutting board and let rest 10 minutes. Meanwhile, skim any excess fat from the pan juices. Slice the pork and serve with the onion and pan juices. Garnish with citrus peels.

CITRUS HERB PORK ROAST WITH GARLIC NOODLES

Steps:

• Instructions First, prepare the injection. Place all of the injection ingredients in a pot and bring to a boil for 2 minutes. Remove from the heat and allow to cool. You can skip this step, but I highly recommend bringing the injection to a boil and allowing all the flavors to come together. Remove the pork loin from the wrapping and pat dry with a paper towel. Score the fat cap with a sharp knife. This will help the fat crisp up and allow the rub to go deep into the roast. In a small bowl, combine the herbs, orange zest, salt, pepper, garlic and onion powder. Rub and press the mixture into the roast. Once the injection has cooled, transfer it into an injector. Inject the roast every 1 1/2 inches with a Tbsp. of the injection. You can eyeball this as it's not crucial to get the exact amount in each injection. You will most likely have some remaining, discard it. Cover the roast and place into the refrigerator for an hour or up to overnight. Preheat the oven to 350˚F and heat a skillet over medium-high heat. Sear every side of the roast in the skillet, 2 minutes a side. Place the roast in a roasting pan and pour the drippings from the skillet on top. Place into the oven for an hour. After an hour, check the internal temperature using an instant-read thermometer. If your roast is not at 145˚F, continue roasting in 5 minute increments until the desired temperature is reached. Remove the roast from the oven and allow it to rest for a minimum of 15 minutes. This is the perfect amount of time to whip up some garlic noodles. Cook the noodles according to the package instructions. Save a few Tbsp. of the starchy water. In a skillet over medium heat, add the onions. While those are cooking, whisk together the soy sauce, oyster sauce, Sriracha, garlic, brown sugar and sesame oil in a separate bowl. After 5 minutes, add the carrots and two spoonfuls of the sauce to the skillet with the onions. Cook for 3 minutes, then add the noodles, reserved water and remaining sauce. Cook for an additional 5 minutes or until the sauce has thickened. Slice the roast into ½-inch thick slices and serve on top of the noodles. Enjoy!

CITRUS-HERB PORK ROAST

Steps:

• Cut roast in half. In a small bowl, combine the oregano, ginger and pepper; rub over pork. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 4-qt. slow cooker; add onions., In a small bowl, combine 1 cup orange juice, sugar, grapefruit juice, steak sauce and soy sauce; pour over top. Cover and cook on low for 4-5 hours or until meat is tender. Remove meat and onions to a serving platter; keep warm., Skim fat from cooking juices; transfer to a small saucepan. Add orange zest and salt. Bring to a boil. Combine cornstarch and the remaining orange juice until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and noodles; if desired, sprinkle with fresh oregano.

ROASTED PORK WITH ONIONS AND CITRUS

Steps:

• Preheat oven to 450 degrees, with rack in lower third. In a large skillet, heat oil over medium-high. Add onion and garlic and cook, stirring occasionally, until onion begins to soften, 4 minutes. Add orange and lime juices and bring to a boil. Season with salt and pepper, stir in oregano, and remove from heat.
• Pat pork dry with paper towels. Season generously with salt and pepper and place in a heavy-bottomed ovenproof pot (pork should fit snugly). Pour onion mixture on and around pork, leaving some on top. Roast, uncovered, 30 minutes. Remove pot from oven and reduce temperature to 350 degrees. Ladle onion and cooking juices over pork. Cook, uncovered, until cooked through (an instant-read thermometer inserted in thickest part of pork should read 155 degrees), 1 1/2 hours, basting pork with onion and juices every 30 minutes. Let rest 15 minutes before slicing. To serve, skim fat from cooking juices and spoon sauce over sliced pork.

HERB-CRUSTED PORK SIRLOIN ROAST

Steps:

• Bring roast to room temperature by removing from the refrigerator 30 minutes before cooking.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine olive oil, garlic, thyme, sage, lemon zest, rosemary, salt, and pepper in a small bowl. Spread rub over roast until completely coated. Place on a rack in a roasting pan.
• Roast in the preheated oven until slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F (66 degrees C).
• Remove from the oven and tent loosely with foil. Allow to rest for 10 to 15 minutes before carving.

CITRUS-BRAISED PORK

Steps:

• Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
• Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
• Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.

CITRUS ROASTED PORK LOIN RECIPE

Steps:

• Pierce meat all over with the tip of a sharp knife. Insert the garlic into the cuts in the meat. Place in a bowl or large freezer-weight resealable plastic bag.
• Mix dressing, cumin, lime zest and juice until well blended; pour over meat. Cover the bowl or seal the bag and refrigerate overnight. Remove meat from the marinade; discard marinade. Place meat in a foil-lined roasting pan.
• Bake at 350°F for 1-1/2 hours. Pour orange juice over meat. Insert a meat thermometer into the thickest part of the meat. Bake an additional 30 min. or until internal temperature reaches 160°F. Let stand 10 min. before slicing to serve. Serve with juices from the pan.

GARLIC HERB ROASTED PORK

Steps:

• Preheat oven to 450°F
• Pat pork dry with paper towel and place in shallow roasting pan.
• In a small bowl mix all the ingredients together and rub all over the pork.
• Place pork in oven and roast for 15 minutes.
• Lower temperature to 300°F and roast another 20 minutes or until pork reaches 150°F on thermometer.
• Remove pork and let rest for to minutes covered loosely with a tent of tin foil.