Lemon And Garlic Roast Pork
Juicy, flavorful roast pork infused with lemon and garlic, perfect for family dinners or gatherings, offering a savory and tangy profile with aromatic spices.
Ingredients
Instructions
- Trim fat from pork loin roast.
- Combine grated lemon rind, salt, ground cumin, pepper, and minced garlic in a small bowl; stir well.
- Rub the spice mixture evenly over the pork.
- Place the pork in a roasting pan and roast in a preheated oven at 375°F (190°C) until cooked through, about 1.5 hours.
- Pour low-salt chicken broth into the pan during the last 30 minutes of roasting.
- Let the pork rest for a few minutes before slicing and serving.
Tips & Substitutions
For a vibrant flavor boost, consider adding fresh herbs like rosemary or thyme to the spice mixture. If you don't have cumin, coriander can be a great substitute. Ensure the pork loin is at room temperature before roasting for even cooking. A meat thermometer can help you achieve the perfect doneness, aiming for 145°F (63°C).
Serving Suggestions
Serve the lemon and garlic roast pork with a side of roasted vegetables, such as Lena's Baked Veggies, for a colorful plate. It pairs wonderfully with mashed potatoes or a fresh salad. For a refreshing drink, consider Cathy’s Punch to complement the meal. This dish can also be sliced thin and served on sandwiches for a delicious lunch option.
Storage & Reheating
Leftover roast pork can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the sliced pork in portions for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a covered dish in a low oven or microwave, adding a splash of broth to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon And Garlic Roast Pork contains roughly 1647 calories, with 72g protein, 195g carbohydrates, and 95g fat. It is an excellent source of iron (222% of the Daily Value), calcium (154% of the Daily Value), and dietary fiber (145% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can use a pork shoulder or tenderloin; however, cooking times may vary. Pork shoulder will take longer to become tender, while tenderloin cooks faster. Always check the internal temperature to ensure it's cooked through.
What can I do if I don't have chicken broth?
If you don’t have chicken broth, vegetable broth or water can be used as a substitute. For added flavor, try simmering water with garlic and herbs to create a quick broth alternative.
How can I tell when the pork is done cooking?
The best way to check doneness is to use a meat thermometer. The internal temperature should reach 145°F (63°C) for safe consumption. Let the pork rest after cooking to allow juices to redistribute for moist slices.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).