Pork Roast With Meyer Lemon Glaze Recipes

BRINED PORK LOIN WITH MEYER LEMON MARMALADE

Steps:

• In a large pot or bowl, combine salt, sugar, water, peppercorns and bay leaves. Submerge pork loin in mixture and let brine for about 4 hours. Preheat oven to 375 degrees F. Remove pork loin from brine and dry well. Season well with Gray salt and freshly ground black pepper.
• Heat 2 tablespoons of olive oil in the bottom of a heavy, stove top and oven-safe casserole dish over medium-high heat. Brown pork well and place in preheated oven to cook about halfway, about 35 minutes. Meanwhile, heat 1/4-cup olive oil in a medium saute pan over high heat. Add shallots and cook until they begin to caramelize, about 8 minutes. Turn heat to medium and season with salt and pepper. Add rosemary and let cook until golden brown (about 10 minutes more). Add marmalade and stir to combine. Remove from heat and set aside.
• After 35 minutes, remove pork from oven and spoon half the shallot mixture over the top and sides of the pork. Place back in the oven and continue to roast until a meat thermometer (inserted into the center of the pork) reads 165 degrees F (about 30 minutes more). Remove and let rest 15 minutes before carving. Serve with reserved shallot mixture on the side.

PORK ROAST WITH MEYER LEMON GLAZE

Steps:

• Carefully cut any strings tying the roast and unroll or (depending how its cut) separate/butterfly into halves. Slash the meat at intervals and rub liberally with rosemary and minced garlic. Place in a nonreactive container or resealable plastic bag big enough for the meat to lie flat. Pour the wine over the meat and sprinkle with the remaining rosemary. Let marinate for at least 90 minutes, turning several times.
• Preheat oven to 450°F.
• Remove the meat from the marinade, pat very dry (the bits of rosemary and garlic on the meat are fine. Reassemble into the original roll shape and tie using butchers' twine.
• Place the meat in a roasting pan and roast for 15 minutes.
• Reduce oven temperature to 350°F and roast for 30 minutes. Baste the meat with any juices that accumulate in the pan, and roast for 15 minutes more.
• Meanwhile, combine the sugar, half cup lemon juice and the Cointreau. Stir to dissolve the sugar.
• Discard any fat in the roasting pan, then spoon the lemon mixture over the meat. Roast for 30 minutes longer, basting the meat with the glaze every 5 to 10 minutes. The glaze will become thick and the roast a glossy brown.
• Transfer the roast to a cutting board, reserving accumulated pan juices. Let the meat set on a plate for 10 minutes before carving.
• Add remaining 2 tablespoons lemon juice to the reserved pan juices along with any juices released by the roast. Pour into a sauceboat and pass at the table.

GLAZED PORK ROAST

Steps:

• Line a shallow roasting pan with foil; place roast fat side up on a rack in prepared pan. In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until smooth and slightly thickened. Pour over pork. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°, basting with pan juices every 30 minutes. Let stand for 10 minutes before slicing.