Prep 20 mins
Cook 1 hr 30 mins
An adaptation of a recipe that first appeared in the San Francisco Chronicle. I've fiddled both with the marinade and the wonderful syrupy sauce. The combination of rosemary, citrus and pork is classic and brought to new levels with the use of Meyer lemons. You could try this with more common varieties of lemon but you will miss the sweet and orange-y flavor of this particular fruit. Do remember to tie the roast before cooking as the tightness helps to retain the moisture and tenderness of the pork. As a side, I would suggest roasting some Yukon potatoes along with the pork. (See picture.) Since they absorb some of the sauce make some extra.
- 1133.98-1360.77 g boneless pork loin
- 59.16 ml fresh rosemary, roughly chopped
- 1 garlic clove, minced
- 236.59 ml dry white wine
- 78.07 ml sugar
- 118.29 ml fresh meyer lemon juice
- 59.16 ml Cointreau liqueur
- 29.58 ml fresh meyer lemon juice
- Carefully cut any strings tying the roast and unroll or (depending how its cut) separate/butterfly into halves. Slash the meat at intervals and rub liberally with rosemary and minced garlic. Place in a nonreactive container or resealable plastic bag big enough for the meat to lie flat. Pour the wine over the meat and sprinkle with the remaining rosemary. Let marinate for at least 90 minutes, turning several times.
- Preheat oven to 450°F.
- Remove the meat from the marinade, pat very dry (the bits of rosemary and garlic on the meat are fine. Reassemble into the original roll shape and tie using butchers' twine.
- Place the meat in a roasting pan and roast for 15 minutes.
- Reduce oven temperature to 350°F and roast for 30 minutes. Baste the meat with any juices that accumulate in the pan, and roast for 15 minutes more.
- Meanwhile, combine the sugar, half cup lemon juice and the Cointreau. Stir to dissolve the sugar.
- Discard any fat in the roasting pan, then spoon the lemon mixture over the meat. Roast for 30 minutes longer, basting the meat with the glaze every 5 to 10 minutes. The glaze will become thick and the roast a glossy brown.
- Transfer the roast to a cutting board, reserving accumulated pan juices. Let the meat set on a plate for 10 minutes before carving.
- Add remaining 2 tablespoons lemon juice to the reserved pan juices along with any juices released by the roast. Pour into a sauceboat and pass at the table.
This glaze was fabulous on boneless pork loin chops... I cooked the chops in a heavy cast iron pan. I then made the glaze in the skiddle and returned the chops to the pan. Absolutely fabulous!
This was a nice, different flavor for pork. Unfortunately, our little town grocery does not carry Meyer Lemons, so I used regular with a bit of orange juice mixed in. The sweet glaze complimented the rosemary/garlic flavor on the roast nicely. My husband, in particular enjoyed this meal! Thanks for posting!
this was delicious- i used a tenderloin so the cooking time waas reduced to 40 minutes total. i used home grown rosemary and extra garlic which added alot of flavor. i cooked and served with regular lemon wedges, very tasty.