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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!
More For Easter
- Woodland Easter display
- Simple fruit tart
- Brown butter banana cake
- Classic carrot cake
- Lemon meringue cupcakes
- Three deviled egg recipes
Watch how to make this citrus glazed pork:
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Citrus Glazed Pork Roast
Ingredients
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 freshly ground black pepper
For the citrus glaze
- 6 oz apricot preserves
- 1 tbsp orange zest
- 1 tbsp lemon zest
- 2 tbsp fresh orange juice
- 1 tbsp fresh lemon juice
- 2 tbsp Dijon mustard
- 1 tbsp light brown sugar
Instructions
For the pork
- Preheat oven to 325°F.
- In a small bowl, mix the salt with the lemon zest and orange zest until they come together in a uniform texture.2 tbsp kosher salt, 1 tbsp lemon zest, 1 tbsp orange zest
- Add the fennel pollen, Herbes de Provence, garlic powder, and black pepper, mixing until combined.1 tsp fennel pollen (or ½ tsp ground fennel seed), 2 tsp Herbes de Provence, 2 tsp garlic powder, 1 tsp freshly ground black pepper
- Rub all over the pork roast.3-4 lb pork 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 together the apricot preserves, orange zest, lemon zest, orange juice, lemon juice, Dijon mustard, and brown sugar, and bring to a boil. Once boiling, reduce to a simmer and continue to cook for 10 minutes until reduced slightly and thickened.6 oz apricot preserves, 1 tbsp orange zest, 1 tbsp lemon zest, 2 tbsp fresh orange juice, 1 tbsp fresh lemon juice, 2 tbsp Dijon mustard, 1 tbsp light brown sugar
- Slice roast, drizzle with sauce, and serve. The juices will redistribute in the roast during the resting period, making a perfectly juicy roast.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
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👩🏻🍳😊