Roast Pork Loin With Sour Citrus Sauce Recipes

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CITRUS PORK ROAST



Citrus Pork Roast image

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.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 18 servings.

Number Of Ingredients 8

2 medium grapefruit
2 medium oranges
2 medium lemons
1/2 cup olive oil
3 teaspoons dried rosemary, crushed
1 teaspoon salt, optional
2 garlic cloves, minced
1 boneless pork loin roast (5 pounds), trimmed

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.

Nutrition Facts :

CITRUS ROASTED PORK LOIN RECIPE



Citrus Roasted Pork Loin Recipe image

Try out a new entrée today, and make our Citrus Roasted Pork Loin Recipe. An overnight marinade with slivered garlic, lime zest and orange juice makes this Citrus Roasted Pork Loin Recipe quick and easy to throw together the next day.

Provided by My Food and Family

Categories     Recipes

Time P1DT2h15m

Yield Makes 8 servings.

Number Of Ingredients 6

1 pork loin (3 lb.)
3 cloves garlic, slivered
1/2 cup KRAFT Zesty Italian Dressing
1/2 tsp. ground cumin
grated peel and juice from 2 limes
1/2 cup orange juice

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.

Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 35 g

SLOW COOKER CITRUS PORK ROAST



Slow Cooker Citrus Pork Roast image

A delicious hint of orange in the gravy served over thick slices of pork roast makes them stand out from the crowd. Garlic, thyme and ginger further season this easy entree from Tamara Logan, Oak Ridge, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 6-8 servings.

Number Of Ingredients 13

1 boneless pork loin roast (3 pounds)
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 cup chicken broth
2 tablespoons sugar
2 tablespoons lemon juice
2 tablespoons soy sauce
1-1/2 teaspoons grated orange zest
3 tablespoons cornstarch
1/2 cup orange juice

Steps:

  • Cut roast in half. In a small bowl, combine the garlic powder, thyme, ginger and pepper; rub over roast. In a large skillet over medium heat, brown roast on all sides in oil., Place roast in a 5-qt. slow cooker. In a small bowl, combine the broth, sugar, lemon juice, soy sauce and orange zest; pour over roast. Cover and cook on low for 4-5 hours or until meat is tender. Remove roast and keep warm. , In a small saucepan, combine cornstarch and orange juice until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Nutrition Facts : Calories 263 calories, Fat 10g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 402mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

PORK LOIN ROAST WITH SOUR CREAM SAUCE



Pork Loin Roast with Sour Cream Sauce image

I use roasted parsnips, celery and onions to create a mouthwatering, rustic sauce for pork. This is home cooking at its very best! -Donna Noel, Gray, Maine

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 10 servings (2-1/2 cups sauce).

Number Of Ingredients 11

1 large parsnip, peeled and grated
2 medium onions, chopped
1 celery rib, chopped
1 cup water
1 cup white wine or chicken broth
1 boneless rolled pork loin roast (4 pounds)
2 tablespoons butter
1 tablespoon all-purpose flour
1 cup sour cream
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • Place the parsnip, onions and celery in a greased shallow roasting pan. Pour water and wine over vegetables. Place roast fat side up over top. Bake, uncovered, at 350° for 1-3/4 hours to 2-1/4 hours or until a thermometer reads 160°. Transfer to a warm serving platter. Let stand for 10-15 minutes before slicing. , Place pan drippings and vegetables in a blender. Cover and process until blended. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the sour cream, salt and pepper. Serve with pork.

Nutrition Facts : Calories 339 calories, Fat 15g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 201mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 37g protein.

CITRUS GLAZED PORK LOIN



Citrus Glazed Pork Loin image

Provided by Food Network

Number Of Ingredients 16

2 ounces canola oil
1 large onion, chopped
4 cloves garlic, chopped
1 chipotle pepper, chopped
1 arbol chile, steam removed
1 tablespoon cracked black pepper
2 tablespoon Worcestershire sauce
2 cups orange juice
2 cups barbecue sauce
6 dashes hot sauce
2 lemons juiced
Kosher salt to taste
3 pounds pork loin
4 tablespoons olive oil
2 tablespoons kosher salt
2 tablespoons cracked black pepper

Steps:

  • Preheat oven to 350 degrees.
  • For the glaze: In a small saucepot add canola oil and saute onions and garlic until translucent. Then add chipotle and arbol chilies and continue to cook until chiles start to toast. Then add cracked black pepper and deglaze with Worcestershire sauce and orange juice. Reduce orange juice until starts to thicken. Then add in your favorite barbecue sauce and reduce to low heat. Continue cooking for about 15 minutes. Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside.
  • For the porkloin: On a large sheet pan rub the porkloin with olive oil and season with salt and cracked pepper. Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees. Let meat set up for about 5 minutes and slice.

SLOW-ROASTED PORK WITH CITRUS AND GARLIC



Slow-Roasted Pork with Citrus and Garlic image

Provided by Food Network Kitchen

Time 2h30m

Yield 8 servings

Number Of Ingredients 14

10 cloves garlic
2 tablespoons fresh oregano
1 tablespoon fresh thyme
2 tablespoons coriander seeds
2 teaspoons cumin seeds
4 bay leaves
Kosher salt and freshly ground pepper
1 6-to-8-pound Boston butt pork shoulder
Juice of 6 oranges, peels reserved
Juice of 4 lemons, peels reserved
Juice of 4 limes
1/4 cup Worcestershire sauce
3/4 cup extra-virgin olive oil
3 white onions, thinly sliced

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.

ROAST PORK LOIN WITH SOUR CITRUS SAUCE



Roast Pork Loin with Sour Citrus Sauce image

Provided by Aida Mollenkamp

Categories     main-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 7

1/2 cup freshly squeezed yellow grapefruit juice (from 1 medium grapefruit)
1/2 cup packed cilantro leaves
2 medium serrano chiles, halved and seeded
4 medium garlic cloves, smashed
Salt and freshly ground black pepper
1 1/2 cups freshly squeezed orange juice (from 4 medium oranges)
1 (3 to 4 pound) boneless pork loin

Steps:

  • Mix all ingredients except 1/2 cup orange juice and pork until thoroughly combined. Add pork loin and turn to coat thoroughly. Place in refrigerator and let marinate at least 1 hour and up to 24 hours.
  • Heat oven to 450 degrees F and arrange rack in middle. Remove pork from refrigerator and let rest at room temperature while oven heats up. When oven is heated, remove pork from marinade, strain marinade and discard solids and reserve juices. Season pork well with salt and freshly ground black pepper. Place pork in a roasting pan and roast until skin is golden-brown and internal temperature registers 145 to 150 degrees F on an instant-read thermometer, about 50 to 55 minutes.
  • Remove pork to a cutting board and let rest at least 10 minutes before slicing.
  • Meanwhile, combine reserved marinade juices and remaining 1/2 cup orange juice in a small saucepan and bring to a boil over medium heat. Skim sauce let cook until mixture is reduced by 2/3, about 10 minutes. Taste and adjust seasoning, as necessary. When pork is ready, slice thinly and serve with orange sauce over top.

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Top Asked Questions

How long to cook pork loin with citrus peels?
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.
How to make citrus marinade for pork loin?
In a medium bowl combine the white wine, olive oil, salt, pepper, and oregano. Add smashed garlic. Squeeze the juice of the citruses to the bowl. Do not throw the peels out! In a large zip-bag put the pork loin, add the citrus peels (cut them into smaller pieces), fresh parsley sprigs and pour the marinade.
How to make slow roasted pork with citrus and garlic?
Directions 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. Mix the citrus juices, Worcestershire sauce and olive oil in a large glass bowl. Preheat the oven to 450. Transfer the pork to a cutting board and let rest 10 minutes.
How to make orange herb sauce for pork loin?
In a medium ovenproof skillet, heat the remaining oil. Season the pork with salt and pepper and add to the skillet, fat side down. Cook over moderately high heat until richly browned, 4 minutes. Brown the pork on the remaining sides, then turn it fat side up. Add the orange juice, stock, wine, peppercorns and herb sprigs and bring to a boil.

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