Rosemary, Citrus, Garlic Pork Roast
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings10
hours1
hourThis recipe is so good. I did marinate this 24 hours ahead of time. I just put it in a dish with lemon zest, sliced lemon, and some lemon juice. I added slits to the meat and placed garlic cloves in all the wholes. I then added lots of fresh rosemary. I sprinkled with salt and a few grinds of fresh pepper and a drizzle of olive oil. I covered it with plastic wrap. You will want to have it come to room temperature before roasting and I roasted it quickly but slow roasting would work as well. When I served this to my family they said it was one of the best things ever. I must agree! The flavors were so good and the pork was perfectly moist and cut like “butter.”
Ingredients
3 lb pork loin roast tied with bone
5 garlic cloves, peeled and trimmed
2 teaspoons lemon zest
1 Tablespoon fresh lemon juice
1 lemon, sliced
2 Tablespoons Kosher salt
2 teaspoons fresh ground pepper
3 Tablespoons olive oil
1 Tablespoon chopped rosemary leaves as well as 4 or 5 sprigs
1 cup chicken broth (hot) or white wine
1 lemon, sliced thin for garnish
Directions
- Place the pork loin in a dish and rub with oil, zest, drizzle with lemon juice, rosemary leaves, salt and fresh ground pepper. With a sharp knife poke deep slits into the meat and fill with the garlic cloves. Place the sprigs and lemon slices around the pork. Cover with plastic wrap and marinate 4 hours or better overnight in the refrigerator.
- Remove the pork from the refrigerator and place in a cold oven. Turn oven to Roast if your oven has it, if not Bake is fine at 425. Set the timer for 30 minutes. Once the pork starts to brown, pour about 1/4-1/2 cup wine or broth over the pork. Set the timer again for 20 minutes and repeat with remaining wine or broth. Set the time for 15 minutes and baste the pork. If it is browning too much just cover lightly with foil. Using an instant read digital thermometer, check the pork. It is done at 145-150. If it needs more time, continue to watch it so it doesn’t get over cooked and continue to baste it.
- When it is done, remove from the oven and cover loosely with foil to allow it to rest for about 12 minutes. Remove from dish to a cutting board and slice to serve.
- Serve with a vegetable of choice and starch of choice. Serve with a garnish of a lemon slice, sprig of rosemary and juices from the pan.
