Tangy Pork Loin Roast

A moist and tender herb-rubbed roast. Flavored with grapefruit, the gravy is surprisingly light and tangy — a lovely complement to the meat.

Yield

12 servings

Meat Ingredients

1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground mustard
1 1/2 teaspoons dried marjoram
1 teaspoon salt
1 bone-in pork loin roast (5 pounds)
1/2 cup unsweetened grapefruit juice
2 tablespoons brown sugar
1 tablespoon grated grapefruit peel
1/8 teaspoon ground mace

Gravy Ingredients

3 tablespoons all-purpose flour
1/2 teaspoon salt
dash pepper
1 medium grapefruit, peeled, sectioned and chopped

Directions

Preheat oven to 325°F (163°C).

Combine garlic powder, mustard, marjoram and salt; rub over roast. Place on a rack in a shallow roasting pan.

Bake, uncovered, for 1 1/2 hours. Remove from the oven; drain. Combine grapefruit juice, brown sugar, grapefruit peel and mace; pour half over roast. Bake 30 minutes longer or until a meat thermometer reads 160°F (71°C), basting occasionally with remaining juice mixture. Remove roast to a serving platter and keep warm.

Stir drippings in pan to loosen brown bits; pour into a measuring cup. Skim off fat; reserve 2 tablespoons drippings. Add enough cold water to remaining drippings to measure 2 cups; set aside. Place flour in a saucepan; stir in reserved drippings until blended. Gradually stir in reserved liquid until smooth. Add salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add grapefruit. Serve with the roast.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 2 hours

Nutritional Information

Amount per serving (with 2 1/2 tablespoons gravy): 304 calories, 11 g fat (4 g saturated fat), 112 mg cholesterol, 393 mg sodium, 8 g carbohydrate, 1 g fiber, 41 g protein. Diabetic Exchanges: 3 1/2 lean meat, 1 fruit, 1 fat.

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