Citrus Glazed Pork Roast
Citrus glazed pork roast is an easy spring recipe that feels special without being fussy. With a fragrant citrus-herb rub and an apricot glaze, this roast is bright, savory, and perfect for an Easter table or Sunday dinner.
Servings: 10 servings
Ingredients
- 1 ½ tablespoons kosher salt
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 teaspoon fennel seed slightly ground and cracked in a mortar and pestle
- 2 teaspoons Herbes de Provence
- 1 ½ teaspoons garlic powder
- 1 teaspoon freshly ground black pepper
- 1 3- to 4-pound center-cut pork loin roast
- 1 tablespoon olive oil
For the citrus glaze
- 6 ounces apricot preserves
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh orange juice
- 2 tablespoons Dijon mustard
- 1 tablespoon 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 tablespoons kosher salt, 1 tablespoon lemon zest, 1 tablespoon orange zest, 1 teaspoon fennel seed, 2 teaspoons Herbes de Provence, 1 ½ teaspoons garlic powder, 1 teaspoon freshly ground black pepper, 1 3- to 4-pound center-cut pork loin roast, 1 tablespoon 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 ounces apricot preserves, 1 tablespoon lemon zest, 1 tablespoon orange zest, 1 tablespoon fresh lemon juice, 2 tablespoons fresh orange juice, 2 tablespoons Dijon mustard, 1 tablespoon 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
Serving: 1serving | Calories: 234kcal