Citrus Roasted Pork

Citrus Roasted Pork is a gluten free, dairy free, and primal main course. This recipe makes 8 servings with 269 calories, 38g of protein, and 10g of fat each. For $2.06 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe from Kraft Recipes requires garlic, pork loin, italian dressing, and juice. 10 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 26 hours and 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is solid. Try Roasted Pork with Onions and Citrus, Slow-Roasted Pork with Citrus and Garlic, and Roasted Pork Spareribs with Citrus-Soy Sauce for similar recipes.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 1560 minutes

 

Ingredients:

3 cloves garlic, slivered

1/2 tsp. ground cumin

1/2 cup KRAFT Zesty Italian Dressing

grated peel and juice from 2 limes

1/2 cup orange juice

1 pork loin (3 lb.)

Equipment:

knife

ziploc bags

bowl

roasting pan

aluminum foil

kitchen thermometer

frying pan

Cooking instruction summary:

Pierce meat all over with the tip of a sharp knife. Insert the garlic into the cuts in the meat. Place in a bowl or large freezer-weight resealable plastic bag. Mix dressing, cumin, lime zest and juice until well blended; pour over meat. Cover the bowl or seal the bag and refrigerate overnight. Remove meat from the marinade; discard marinade. Place meat in a foil-lined roasting pan. Bake at 350F for 1-1/2 hours. Pour orange juice over meat. Insert a meat thermometer into the thickest part of the meat. Bake an additional 30 min. or until internal temperature reaches 160F. Let stand 10 min. before slicing to serve. Serve with juices from the pan.

 

Step by step:


1. Pierce meat all over with the tip of a sharp knife. Insert the garlic into the cuts in the meat.

2. Place in a bowl or large freezer-weight resealable plastic bag.

3. Mix dressing, cumin, lime zest and juice until well blended; pour over meat. Cover the bowl or seal the bag and refrigerate overnight.

4. Remove meat from the marinade; discard marinade.

5. Place meat in a foil-lined roasting pan.

6. Bake at 350F for 1-1/2 hours.

7. Pour orange juice over meat. Insert a meat thermometer into the thickest part of the meat.

8. Bake an additional 30 min. or until internal temperature reaches 160F.

9. Let stand 10 min. before slicing to serve.

10. Serve with juices from the pan.


Nutrition Information:

Quickview
269k Calories
38g Protein
10g Total Fat
3g Carbs
19% Health Score
Limit These
Calories
269k
13%

Fat
10g
16%

  Saturated Fat
2g
16%

Carbohydrates
3g
1%

  Sugar
2g
3%

Cholesterol
107mg
36%

Sodium
229mg
10%

Get Enough Of These
Protein
38g
77%

Selenium
47µg
68%

Vitamin B6
1mg
66%

Vitamin B1
0.77mg
52%

Vitamin B3
9mg
49%

Phosphorus
389mg
39%

Zinc
3mg
21%

Potassium
686mg
20%

Vitamin B2
0.32mg
19%

Vitamin B12
0.87µg
14%

Vitamin B5
1mg
13%

Magnesium
47mg
12%

Vitamin C
8mg
10%

Vitamin K
8µg
8%

Iron
1mg
6%

Copper
0.11mg
6%

Vitamin D
0.68µg
5%

Vitamin E
0.55mg
4%

Manganese
0.04mg
2%

Calcium
15mg
2%

Folate
4µg
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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