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Name: Citrus Herb Pork Roast

Juicy pork roast scored and coated in a vibrant green citrus-herb marinade of orange juice, cilantro, green onions, garlic, and red pepper, then roasted until the skin is shatteringly crisp.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Dinner, Main Course
Cuisine American
Servings 8
Calories 480 kcal

Equipment

  • 1 | Blender | for marinade
  • 1 | Roasting pan |
  • 1 | Sharp knife | for scoring
  • 1 | Meat thermometer |

Ingredients
  

  • 4 | lb | pork roast | with skin
  • 1 | cup | orange juice |
  • 1 | bunch | green onions |
  • 1 | cup | fresh cilantro |
  • 1 | | red bell pepper |
  • 6 | cloves | garlic |
  • 2 | tbsp | olive oil |
  • 1 | tbsp | salt |
  • 1 | tsp | black pepper |
  • 1 | | fresh rosemary | sprigs

Instructions
 

  • Pat pork dry and score the skin in a deep crosshatch pattern.
  • Place green onions, cilantro, red pepper, garlic, and orange juice in a blender.
  • Add oil, salt, and pepper; blend until smooth.
  • Rub the green marinade thoroughly into the scored pork.
  • Marinate covered in the refrigerator at least 2 hours or overnight.
  • Preheat oven to 425°F and place pork in a roasting pan with rosemary.
  • Roast 30 minutes at high heat to begin crisping the skin.
  • Reduce temperature to 350°F and continue roasting until internal temperature reaches 145°F, about 90 minutes more.
  • Tip: Rest 10 minutes before slicing for juiciest results.

Notes

Store leftovers tightly wrapped in the refrigerator up to 3 days.
Reheat slices gently in a low oven covered with foil.
Dry the skin thoroughly before scoring for maximum crispiness.
Internal temperature should reach 145°F for food safety.