Recipe

Pork Roast With Meyer Lemon Glaze Recipe


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Ingredients
  • 1/2 c fresh meyer lemon juice .
  • 1/3 c sugar .
  • 1 c dry white wine .
  • 4 tbsps Cointreau liqueur .
  • 1 garlic clove, minced .
  • 4 tbsps fresh rosemary, roughly sliced .
  • 2 tbsps fresh meyer lemon juice .
  • 2 1/2-3 lbs boneless pork loin

Directions
  • Step #1 Carefully cut any strings tying the roast & unroll or (depending how its cut) separate/butterfly into halves.
  • Step #2 Slash the meat at intervals & rub liberally with rosemary & minced garlic.
  • Step #3 Place in a nonreactive container or resealable plastic bag big enough for the meat to lie flat.
  • Step #4 Pour the wine over the meat & sprinkle with the remaining rosemary.
  • Step #5 Let marinate for at least 90 mins, turning several times.
  • Step #6 Preheat oven to 450 degrees F.
  • Step #7 Remove the meat from the marinade, pat very dry (the bits of rosemary & garlic on the meat are fine.
  • Step #8 Reassemble into the original roll shape & tie using butchers' twine.
  • Step #9 Place the meat in a roasting pan & roast for 15 mins.
  • Step #10 Reduce oven temperature to 350 degrees & roast for 30 mins.
  • Step #11 Baste the meat with any juices that accumulate in the pan, & roast for 15 mins more.
  • Step #12 Meanwhile, mix the sugar, half c lemon juice & the Cointreau.
  • Step #13 Stir to dissolve the sugar.
  • Step #14 Discard any fat in the roasting pan, then spoon the lemon mixture over the meat.
  • Step #15 Roast for 30 mins longer, basting the meat with the glaze every 5 to 10 mins.
  • Step #16 The glaze will become thick & the roast a glossy brown.
  • Step #17 Transfer the roast to a cutting board, reserving accumulated pan juices.
  • Step #18 Let the meat set on a plate for 10 mins before carving.
  • Step #19 Add remaining 2 tbsps lemon juice to the reserved pan juices along with any juices released by the roast.
  • Step #20 Pour into a sauceboat & pass at the table.
  • Enjoy the Pork Roast With Meyer Lemon Glaze recipe

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