TANGY PORK LOIN ROAST

Tangy Pork Loin Roast image

From Armstrong , British Columbia, Pauline Curtis shares the recipe for this moist and tender herb-rubbed roast. Flavored with grapefruit, the gravy is surprisingly light and tangy-a lovely complement to the meat.

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 12 servings.

Number Of Ingredients 14

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 zest
1/8 teaspoon ground mace
GRAVY (not shown):
3 tablespoons all-purpose flour
1/2 teaspoon salt
Dash pepper
1 medium grapefruit, peeled, sectioned and chopped

Steps:

Combine garlic powder, mustard, marjoram and salt; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours. Remove from the oven; drain. Combine grapefruit juice, brown sugar, grapefruit zest and mace; pour half over roast. Bake 30 minutes longer or until a thermometer reads 160°, 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.

Nutrition Facts : Calories 304 calories, Fat 11g fat (4g saturated fat), Cholesterol 112mg cholesterol, Sodium 393mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 41g protein. Diabetic Exchanges