Citrus Pork Roast

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Citrus Pork Roast to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Citrus Pork Roast, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (3 pound) boneless pork loin
• roast
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground ginger
• 1/4 teaspoon pepper
• 1 tablespoon vegetable oil
• 1 cup chicken broth
• 2 tablespoons sugar
• 2 tablespoons lemon juice
• 2 tablespoons soy sauce
• 1 1/2 teaspoons grated orange
• peel
• 3 tablespoons cornstarch
• 1/2 cup orange juice

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Cut roast in half

Step 2: Technique & Execution

In a small bowl, combine the garlic powder, thyme, ginger and pepper; rub over roast

Step 3: Technique & Execution

In a large skillet over medium heat, brown roast on all sides in oil

Step 4: Technique & Execution

Place roast in a 5-qt. slow cooker

Step 5: Technique & Execution

In a small bowl, combine the broth, sugar, lemon juice, soy sauce and orange peel; pour over roast

Step 6: Technique & Execution

Cover and cook on low for 4 hours or until a meat thermometer reads 160 degrees F