This Citrus Herb Roast Pork Loin is a delightful blend of citrusy brightness and herbaceous depth, perfect for a family dinner or a special gathering. The combination of fresh herbs and zesty citrus brings out the natural flavors of the pork, creating a dish that's both comforting and elegant.
Pork loin is a lean cut that’s perfect for roasting; it takes on flavors well while staying juicy. Olive oil adds richness and helps the herbs adhere to the meat. Garlic provides a savory depth that complements the herbs. The trio of rosemary, thyme, and sage brings a fragrant, earthy quality to the roast. Salt and black pepper enhance the natural flavors. Lemon and orange zest and juice introduce a vibrant, tangy note that balances the richness of the pork. Finally, chicken broth keeps the roast moist and adds a subtle savory base.
This pork roast pairs beautifully with garlic mashed potatoes or a hearty grain like farro. A simple green salad with a citrus vinaigrette complements the flavors perfectly. For a touch of sweetness, consider serving with roasted apples or a cranberry relish.
Start by preheating your oven to 375°F (190°C). This will ensure it's hot enough to cook the pork evenly. While the oven heats up, grab a small bowl and mix together the olive oil, minced garlic, chopped rosemary, thyme, sage, salt, and pepper. This forms a fragrant paste that will coat the pork.
Place your pork loin on a clean surface and rub the herb mixture evenly over the entire surface. This step is crucial as it ensures every bite is packed with flavor. Once the pork is well-coated, set it in a roasting pan.
Next, pour the lemon and orange juices over the pork, allowing the bright citrus to soak in. This not only enhances the flavor but also helps keep the meat tender. Add the chicken broth to the bottom of the pan to prevent the pork from drying out as it roasts.
Pop the pan into the preheated oven. Let it roast for about 1 hour and 20 minutes. You'll know it's done when a meat thermometer reads 145°F (63°C) at the thickest part. Once cooked, remove it from the oven and let it rest for 10 minutes. This resting period allows the juices to redistribute, making each slice succulent and juicy.