Table of Contents
  1. Watch how to make this citrus glazed pork:
  2. Citrus Glazed Pork Roast Recipe

I don’t know how the tradition of specific meats at certain holidays came to be, but ham is usually an Easter favorite. Maybe it’s because it is a little lighter than the gamey meats used during the Christmas season. Whatever the reason, I love ham but there are only so many ways to dress it up. Changing the glaze is usually the main one. To switch it up, I’m using the less traditional but extremely delicious loin cut roast. I may be a bit biased because I grew up with pork on our farm, but these roasts are versatile, simple and a crowd pleaser! This one is flavored with bright citrus and fennel, which is perfect for any spring holiday!

Topped with this sauce, you can’t go wrong!

Watch how to make this citrus glazed pork:

YouTube video
Sliced pork roast garnished with herbs, tomatoes, and oranges sits on a plate.

Citrus Glazed Pork Roast

5 from 2 votes
Pork roast is always a versatile dish for crowd-pleasing. This recipe takes it to the next level with a citrus glaze. Adding the zesty flavor of orange is just what it needs to be brightened up for spring!
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings 10 people


For the pork

  • 3-4 lb pork roast
  • 2 tbsp kosher salt
  • 1 tbsp lemon zest
  • 1 tbsp orange zest
  • 1 tsp fennel pollen (or ½ tsp ground fennel seed)
  • 2 tsp Herbes de Provence
  • 2 tsp garlic powder
  • 1 tsp ground black pepper

For the citrus glaze

  • 6 oz apricot preserves
  • 1 tbsp orange zest
  • 1 tbsp lemon zest
  • 2 tbsp orange juice
  • 1 tbsp lemon juice
  • 2 tbsp Dijon mustard
  • 1 tbsp light brown sugar


For the pork

  • Preheat oven to 325°F.
  • In a small bowl, mix the salt with the lemon and orange zest until they come together in a uniform texture.
  • Add the fennel pollen, Herbes de Provence, garlic powder, and pepper, mixing until combined.
  • Rub all over the roast.
  • Transfer roast to a roasting pan or a 12-inch cast-iron skillet. Roast in preheated oven 1 ½ hours to 2 hours or until the meat registers 170°F.
  • Remove from oven and tent with foil while preparing the sauce, approximately 15 minutes.

For the citrus glaze

  • Stir all ingredients together and bring to a boil. Once boiling, reduce to a simmer and continue to cook for 10 minutes until reduced slightly and thickened.
  • Slice roast, drizzle with sauce, and serve. The juices will redistribute in the roast during the resting period, making a perfectly juicy roast.


Serving: 1servingCalories: 234kcal
Course Main Course
Cuisine American
Difficulty Intermediate
Method Baking
Sliced pork sits on a plate next to herbs and oranges.
Pork roast rests on a plate near herbs, citrus fruit, and tomatoes.
Gravy sits in a serving cup next to pork roast.
A g close up of grapefruit on a serving plate next to pork roast.
Sliced pork sits on a serving plate with other garnishes.

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. 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👩🏻‍🍳😊

  2. 5 stars
    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!!

  3. 5 stars
    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-