Citrus Glazed Pork Roast

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

Citrus Glazed Pork Roast

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!

Course Main Course

Cuisine American

Difficulty Intermediate

Method Baking

Prep Time 25

Cook Time 2

Total Time 2 25

Servings people

Calories 234kcal

Author Kaleb

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 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

Instructions

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.

Video

Nutrition