Citrus Pork Roast

1. 1

   Cut fruit in half; squeeze to remove juice, reserving rinds. In a small bowl, combine the fruit juices, oil, rosemary, salt if desired and garlic. Pour half into a large resealable plastic bag. Make shallow cuts in top of roast. Place roast in bag; seal and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade.

2. 2

   Drain marinade from meat. Place roast in a shallow baking pan. Bake, uncovered, at 350u00b0 for 1 hour, basting with reserved marinade every 15 minutes.

3. 3

   Meanwhile, slice fruit rinds into 1/4-in. strips; arrange around roast. Bake 40 minutes longer or until a thermometer reads 145u00b0. Let meat stand for 10 minutes before slicing. Arrange pork slices on a platter; drizzle with 1/4 cup of pan juices.

* Per serving · 4 servings · Values may vary.