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Why I Love This Pork Roast
If you want a main dish that looks like you tried really hard, but doesn’t actually require that much work, this is the one! Pork loin roasts beautifully, slices up easily, and it’s one of those “set it and let it cook” meats that still feels special enough for Easter.
The flavor in this roast is what really wins me over. The citrus in the salt rub keeps everything fresh, and the apricot glaze that’s spooned over top at the end gives you a glossy, slightly sweet finish that tastes as if it came from a restaurant. It’s the kind of recipe you’ll be proud to serve for Easter, or any special occasion during the spring season (really, it works any time of year!).
Why you’ll love this recipe:
- The leftovers are delicious. You can simply reheat any slices or serve them in sandwiches, bowls, or salads.
- Perfect for an Easter holiday celebration.
- Bright, fresh flavors with citrus that keep it feeling light for spring.
- Sweet and savory glaze that’s simple to make and the perfect finishing touch.
- Easy to prep, cook, and serve.
Citrus Glazed Pork Roast Ingredients
This recipe centers on two components: the herb-rubbed pork roast and the citrus glaze that’s spooned on top.
- Kosher salt – The foundation of the rub and a necessary flavor enhancer for the roast.
- Black pepper – Adds some gentle heat and balance to the rub.
- Lemon zest and lemon juice – Add a fresh, clean citrus note that brightens the pork.
- Orange zest and orange juice – Bring a sweeter citrus flavor that’s so good in the glaze.
- Fennel seed – Adds subtle warmth and savory depth to the rub. Make sure to grind the fennel seeds slightly in a mortar and pestle to break them down.
- Herbes de Provence – A special blend of herbs that adds a floral note to make the roast feel special.
- Garlic powder – Adds some savory flavor that works well with the other herbs in the rub.
- Pork loin roast – A great cut for roasting, it stays together well, slices beautifully, and is large enough to serve a crowd.
- Olive oil – Helps the seasoning adhere and encourages browning.
- Apricot preserves – Creates the body of the glaze with some thick, fruity sweetness.
- Dijon mustard – Adds tang and keeps the glaze from becoming overly sweet.
- Light brown sugar – Smooths out the acidity and helps the glaze turn glossy.
The full amount of each ingredient can be found in the recipe card below.
How to Make Citrus Glazed Pork Roast
There are 5 easy steps to prepare this pork roast recipe:
Prepare the rub – In a small bowl, combine the kosher salt, lemon zest, orange zest, fennel seed, Herbes de Provence, garlic powder, and black pepper. Rub the seasoning mixture onto all sides of the pork roast, using it all. Place the roast in a roasting pan or a 12-inch cast-iron skillet, and drizzle with olive oil.
Roast – In the preheated 325°F oven until browned and the internal temperature reaches 140°F, about 30-40 minutes.
Make the glaze – Combine the apricot preserves, lemon zest, orange zest, lemon juice, orange juice, Dijon mustard, and brown sugar in a saucepan. Bring the glaze to a simmer over medium heat and cook until slightly reduced and thickened, 4-6 minutes.
Rest – Remove the pork from the oven and tent it with foil. Let the roast rest for 10-15 minutes, allowing carryover cooking to bring the internal temperature to 145°F.
Serve – Slice the pork, spoon the warm glaze over the top, and serve.
Recipe Tips
- Use a thermometer – Pork loin is lean, so an instant-read thermometer is the best way to keep it juicy and not overcooked.
- Zest before juicing – It may sound like common sense, but make sure you zest the citrus before slicing and juicing. It’s much easier to zest the lemon and orange before cutting them.
- Rest before slicing – Those 10-15 minutes of resting time make a big difference and help the juices stay in the meat while also bringing the meat up to the correct finished internal temperature.
- Warm the glaze before serving – If it thickens as it sits, a quick warm-up on the stove makes it spoonable again.
- Slice across the grain – This keeps each piece tender and easy to serve.
Follow These Tips
Serving & Storage
Serve the pork warm, sliced to whatever thickness you desire, depending on the occasion. Make sure to drizzle plenty of citrus glaze over the top of each piece or the entire roast. For an Easter meal, I love it paired with roasted potatoes, delicious lemon herb peas, and this blood orange and farro salad on the side. A few orange slices or fresh herbs on the platter make it feel especially pretty for the table.
Store any leftover sliced pork and glaze separately in airtight containers in the refrigerator for up to 4 days. To reheat, place slices in a covered baking dish at 300°F with a small amount of glaze or water to keep the pork moist. The microwave also works for individual portions; just use lower power and short intervals to make sure it doesn’t dry out the meat.
More For Easter
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Citrus Glazed Pork Roast
Ingredients
- 1 ½ tbsp kosher salt
- 1 tbsp lemon zest
- 1 tbsp orange zest
- 1 tsp fennel seed slightly ground and cracked in a mortar and pestle
- 2 tsp Herbes de Provence
- 1 ½ tsp garlic powder
- 1 tsp freshly ground black pepper
- 3-4 lb center-cut pork loin roast
- 1 tbsp olive oil
For the citrus glaze
- 6 oz apricot preserves
- 1 tbsp lemon zest
- 1 tbsp orange zest
- 1 tbsp fresh lemon juice
- 2 tbsp fresh orange juice
- 2 tbsp Dijon mustard
- 1 tbsp light brown sugar
Instructions
- Preheat oven to 325°F.
- Prepare the rub: In a small bowl, mix together the salt, lemon zest, orange zest, fennel, Herbes de Provence, garlic powder, and black pepper. Using all the mixture, rub over all the sides of the pork roast. Transfer the roast to a roasting pan or a 12-inch cast-iron skillet, then drizzle with olive oil.1 ½ tbsp kosher salt, 1 tbsp lemon zest, 1 tbsp orange zest, 1 tsp fennel seed, 2 tsp Herbes de Provence, 1 ½ tsp garlic powder, 1 tsp freshly ground black pepper, 3-4 lb center-cut pork loin roast, 1 tbsp olive oil
- Roast in the preheated 325°F oven until browned and the internal temperature registers 140°F, 30-40 minutes.
- Meanwhile, prepare the sauce: Stir together the apricot preserves, lemon zest, orange zest, lemon juice, orange juice, Dijon mustard, and brown sugar, and bring to a simmer. Simmer until reduced slightly and thickened, 4-6 minutes.6 oz apricot preserves, 1 tbsp lemon zest, 1 tbsp orange zest, 1 tbsp fresh lemon juice, 2 tbsp fresh orange juice, 2 tbsp Dijon mustard, 1 tbsp light brown sugar
- Rest: Remove the roast from the oven and tent with foil to rest the meat, where the carryover heat will bring the roast to the finished temperature of 145°F, 10-15 minutes.
- Serve: Slice the roast, drizzle with the sauce, and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
I made this for a family dinner this past Sunday-the pork was amazing!! I love any recipe made with pork-this was one of the best pork dinners I have ever made!!! Thank you so much for sharing-
Delicious
Made this citrus glazed pork roast last week, turned out perfect! Absolutely delicious and the sauce was outstanding, my husband loved it too. We had leftovers all week…yum! Will definitely make it again…thanks WG!!
This recipe is one of the best I have ever made (in 50 years of cooking).
We served this over the Thanksgiving/Christmas season & it wowed all my family. We will definitely serve again & again. Thank you for sharing your passion for life with us👩🏻🍳😊