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Citrus Glazed Pork Roast

Citrus Glazed Pork Roast | The Gray Boxwood

Citrus Glazed Pork Roast | The Gray Boxwood

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!

Citrus Glazed Pork Roast
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For the pork
  1. 3-4 pound pork loin roast
  2. 2 tablespoons kosher salt
  3. 1 tablespoon lemon zest
  4. 1 tablespoon orange zest
  5. 1 teaspoon fennel pollen
  6. 2 teaspoons Herbes de Provence
  7. 2 teaspoons garlic powder
  8. 1 teaspoon ground black pepper
For the citrus glaze
  1. 6 ounces apricot preserves
  2. 1 tablespoon orange zest
  3. 1 tablespoon lemon zest
  4. 2 tablespoons orange juice
  5. 1 tablespoon lemon juice
  6. 2 tablespoons Dijon mustard
  7. 1 tablespoon brown sugar
For the pork
  1. Preheat oven to 325 degrees.
  2. In a small bowl, mix the salt with the lemon and orange zest until they come together in a uniform texture.
  3. Add the fennel pollen, Herbes de Provence, garlic powder and pepper, mixing until combined.
  4. Rub all over the roast.
  5. Transfer roast to a roasting pan or a 12-inch cast iron skillet. Roast in preheated oven 1 1/2 hours to 2 hours or until the meat registers 170 degrees.
  6. Remove from oven and tent with foil while preparing the sauce, approximately 15 minutes.
For the citrus glaze
  1. 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.
  2. Slice roast, drizzle with sauce and serve. The juices will redistribute in the roast during the resting period, making a perfectly juicy roast.
The Gray Boxwood http://www.thegrayboxwood.com/
Topped with this sauce, you can’t go wrong!

Citrus Glazed Pork Roast | The Gray Boxwood

Citrus Glazed Pork Roast | The Gray Boxwood

Citrus Glazed Pork Roast | The Gray Boxwood

Citrus Glazed Pork Roast | The Gray Boxwood

Citrus Glazed Pork Roast | The Gray Boxwood

Video and images by The Gray Boxwood

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