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Citrus Pork Roast



  • 1 medium grapefruit
  • 1 medium orange
  • 1 medium lemon
  • 2 tablespoons olive or vegetable oil
  • 1 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1 garlic clove, minced
  • 1 (5 pound) boneless pork loin roast, trimmed


  1. Cut fruit in half; squeeze to remove juice, reserving rinds
  2.  In a large resealable plastic bag, combine fruit juices, oil, rosemary, salt, if desired, and garlic.
  3. Make shallow cuts in top of roast. Place roast in bag; seal and turn to coat. Refrigerate overnight.
  4. Place roast and marinade in a shallow baking pan.
  5. Bake, uncovered, at 325 degrees F for 1 1/2 hours, basting with juices every 30 minutes.
  6. Meanwhile, slice fruit rinds into 1/4-inch strips; arrange around roast.
  7. Bake 30 minutes longer or until meat thermometer reads 160 to 170 degrees F.
  8. Let stand for 15 minutes before slicing.
  9. Arrange pork slices on a platter; drizzle with 1/4 cup of pan juice.

Yield 18 servings.


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