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Citrus Herb Crusted Pork Roast

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This citrus herb crusted pork roast is perfect for the holidays. Rubbed down with flavor packed topping and roasted with small baby potatoes. Easy and delicious!

This citrus herb crusted pork roast is perfect for the holidays. Rubbed down with flavor packed topping and roasted with small baby potatoes. Easy and delicious!

It’s almost Christmas and I have yet to turn on my heat. Do you know how insane this sounds? And I don’t live in some warm weather place; I live in New York. The place where people are all, “Oh, don’t you guys get like 45 feet of snow?” Well some winters you would be correct but so far not this winter. This winter I have had my windows open in December and have been running around without a jacket.

This citrus herb crusted pork roast is perfect for the holidays. Rubbed down with flavor packed topping and roasted with small baby potatoes. Easy and delicious!

Not gonna lie – I sorta love it. I guess there is a part of me that will be a little sad if there is not a white Christmas, but I’m also sorta digging this no heat thing. Just think of all the money I could save! At this point I’m all, “Do you think we could make it to January before we turn on the heat? What if we make it all winter long!” I mean, I’m sure Mother Nature won’t play that nice BUT it would be awesome if she did.

This citrus herb crusted pork roast is perfect for the holidays. Rubbed down with flavor packed topping and roasted with small baby potatoes. Easy and delicious!

Even though Mother Nature isn’t exactly spreading the cold winter love around, that doesn’t mean I’m not eating like it’s winter. Listen, as soon as October rolls around I’m all about comfort food. I want meat and I want potatoes. This dish gives me both! A delicious pork roast coated in a mixture of citrus zest, fresh herbs, olive oil and garlic. Then I roasted it up in my trusty cast iron braiser pot with some small baby red potatoes and had a feast. Or really I should say I took some pictures, ate a few slices for lunch and then proceeded to keep stealing soft roasted potatoes out of the pan all. day. long.

I cannot be trusted around meat and potatoes. I simply cannot.

This citrus herb crusted pork roast is perfect for the holidays. Rubbed down with flavor packed topping and roasted with small baby potatoes. Easy and delicious!

Once 5 o’clock rolled around I decided to retire my seltzer water and have Newcastle Brown Ale instead. It was the perfect beer to go alongside my pork. This pork packs A LOT of flavor and a light beer tends to get lost with everything in this pork. Newcastle Brown Ale, America’s number one brown ale, doesn’t just pair amazingly, it makes the dish!

Plus who doesn’t love the opportunity to enjoy meat, potatoes AND beer?

{Looking for more holiday main course ideas? Try my herbed mayonnaise roast turkey, Newcastle brown ale marinated hanger steak, grilled marinated lamb or my pineapple bourbon butter glazed ham!}

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Citrus Herb Crusted Pork Roast

This citrus herb crusted pork roast is perfect for the holidays. Rubbed down with flavor packed topping and roasted with small baby potatoes. Easy and delicious!

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hours 45 minutes

Ingredients:

  • 3-1/2 pound boneless center pork roast
  • 1 tablespoon minced rosemary
  • 1 tablespoon minced thyme leaves
  • 1 tablespoon zested lemon peel
  • 1 tablespoon zested orange peel
  • 2 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 4 tablespoons olive oil
  • 1 pound baby red potatoes (about golf ball size)

Directions:

Preheat oven to 350 degrees.

In a 9x13 roasting dish, add pork roast.

In a small bowl, mix together rosemary, thyme, zested lemon peel, zested orange peel, minced garlic, kosher salt, black pepper and olive oil.

Once mixed spread all over the sides and top of the pork roast.

Add potatoes around the side of the pork roast and drizzle with olive oil and a sprinkling of kosher salt and pepper.

Add pan to the oven and cook until the inside of the pork roast has reached 140 degrees – about 75-90 minutes.

Once you remove from the oven let rest for 10 minutes before slicing. This will help keep the meat juicy. Serve with a cold Newcastle Brown Ale.

Disclosure: This post was sponsored by Newcastle Brown Ale but all opinions and thoughts are 100% my own. 

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Chrissie (thebusybaker.ca)

Wednesday 30th of December 2015

I love everything about this! What a gorgeous dinner!

Alida

Sunday 20th of December 2015

Newcastle is a household favorite! This roast looks so incredibly delicious :)

Serene @ House of Yumm

Sunday 20th of December 2015

Wow!! This looks perfect! Love it! And I so know the confusion of this warm Christmas. We've had our windows open most of December too, and our Christmas is looking to be nice and warm.

Susan

Sunday 20th of December 2015

Well it got cold this weekend! Just in time for this dish (although I don't need cold weather to dig in). Looks just perfect and right up my alley.

Kim Beaulieu

Sunday 20th of December 2015

I LOVE this recipe. I'm a total meat and potatoes girl. I could eat old school style every day and never get sick of it. I grew up like that, every dinner was meat and potatoes and salads were for rabbits. I have to force myself to remember to put a salad on the table even now. Your photos make me wish I livd next door to you. I'd "just happen to stop by" every day around dinner. Ha

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